Dairy Free Coconut Aminos Beef Jerky

Total time12 hr 20 min

Prep time20 min

Cook time4 hr

4.9

(19)

Homemade beef jerky hits differently when you know exactly what went into it, and this version delivers bold, savory flavor without a drop of dairy anywhere in the process. Coconut aminos stand in beautifully for soy sauce, bringing a slightly sweet, umami-rich depth that pairs with apple cider vinegar, honey, garlic, and fresh ginger for a marinade that's genuinely complex. A touch of turmeric and optional Ceylon cinnamon round things out with warm, earthy notes that make each strip taste like it came from a specialty shop. The technique is straightforward — a long marinade, a low oven, and a wire rack to let air circulate — but the result is deeply browned, chewy jerky that bends just right and has zero soft or moist spots. Store-bought jerky can be a minefield of hidden dairy-derived additives and shared-facility warnings, so making your own means you control every single ingredient. A full batch stores for up to a week at room temperature, three weeks in the fridge, or three months in the freezer, so your effort goes a long way. This is the kind of high-protein snack you'll want to keep stocked at all times.

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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)

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.

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