Cinnamon Free Coconut Aminos Beef Jerky
Homemade beef jerky hits differently when you know exactly what went into it, and this marinade is genuinely crave-worthy. Coconut aminos bring that deep, savory umami punch you want from jerky without any of the soy or hidden spice blends that make store-bought versions a gamble. The marinade leans on garlic, ginger, apple cider vinegar, and a touch of honey, so the flavor is bold and layered — and the Ceylon cinnamon listed in the recipe is explicitly optional, making it easy to leave out entirely if you're avoiding it. Slicing the beef after a quick freeze and patting every strip dry before it goes on the rack are the two small steps that make a real difference in the final texture. Low and slow in the oven at 175°F does all the heavy lifting, turning lean flank steak or top round into deeply browned, chewy strips that bend without breaking. Checking the internal temperature before pulling the jerky ensures it's both safe and perfectly done. Once cooled, it keeps for weeks in the fridge or months in the freezer, so a single batch goes a long way.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
For the jerky
- 2 lb flank steak or top round, trimmed of visible fat
For the marinade
- ⅓ cup coconut aminos
- 2 tbsp apple cider vinegar
- 1 tbsp honey
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- ½ tsp ground turmeric
- ½ tsp onion powder
- ½ tsp fine sea salt
- ¼ tsp ground ceylon cinnamon (optional)
Can be omittedceylon cinnamon
Instructions
- 1
Place the flank steak in the freezer for 30–45 minutes, until it is firm but not frozen solid — this makes slicing much easier. Using a sharp knife, slice the beef against the grain into strips about 1/8 to 1/4 inch thick. Pat the strips dry with paper towels.
- 2
In a zip-top bag or shallow dish, whisk together the coconut aminos, apple cider vinegar, honey, garlic, ginger, turmeric, onion powder, salt, and Ceylon cinnamon, if using, until combined.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!