Gelatin Free Coconut Aminos Beef Jerky

Total time12 hr 20 min

Prep time20 min

Cook time4 hr

4.9

(19)

Chewy, deeply savory, and packed with bold flavor from garlic, ginger, and coconut aminos, this homemade beef jerky is the kind of snack that disappears fast. A lot of commercial jerky relies on additives and thickeners that can sneak gelatin or gelatin-derived ingredients into the mix, so making your own is a genuinely smart move if you need to avoid it entirely. Every ingredient in this marinade is straightforward and plant-based — coconut aminos stand in beautifully for soy sauce, bringing that rich umami depth without any animal-derived extras. The touch of honey and apple cider vinegar rounds out the flavor with just enough sweetness and tang to keep things interesting. Slicing the beef after a quick freeze and patting everything thoroughly dry are the two small steps that make a real difference in the final texture. Low and slow in the oven does the rest, turning humble strips of flank steak into something genuinely craveable. Whether you're packing it for a hike, road trip, or just keeping it on hand for a high-protein snack, this jerky stores well and holds up beautifully all week long.

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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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