Eggless 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 marinade is genuinely something special. Coconut aminos bring that deep, savory punch you'd expect from soy sauce, while honey, fresh ginger, garlic, and a whisper of turmeric layer in warmth and complexity that store-bought bags just can't touch. The whole process is naturally free of eggs at every step — no binders, no coatings, nothing hidden — so it's a clean, straightforward protein snack you can feel good about. Partially freezing the flank steak before slicing is a small trick that makes a big difference, giving you those clean, even strips that dry beautifully on the wire rack. Patting the beef thoroughly dry before it goes into the oven is the other key move, helping the jerky develop that satisfying chew rather than steaming in its own moisture. Once it's done, you've got a deeply savory, slightly sweet snack that stores well and travels even better — ideal for lunchboxes, road trips, or just keeping on the counter for the week.

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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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