Gluten 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 serious depth of flavor without a single grain of gluten in sight. The star of the marinade is coconut aminos, a naturally gluten-free alternative to soy sauce that brings a rich, slightly sweet umami punch that commercial jerky rarely achieves. Apple cider vinegar adds a subtle tang, while fresh garlic, grated ginger, and ground turmeric layer in warmth and complexity that make every strip genuinely interesting to eat. A touch of honey rounds everything out, and the optional Ceylon cinnamon adds a whisper of spice that keeps you reaching back into the bag. The low-and-slow oven method — three to four hours at 175°F on wire racks — pulls moisture out gradually, giving you that satisfying chewy-but-not-brittle texture that great jerky is all about. Store-bought jerky is notoriously hit-or-miss when it comes to hidden gluten sources in marinades and flavorings, so making your own with this clean ingredient list is genuinely worth the planning ahead. Batch it on a weekend and you'll have a protein-packed snack stashed in the fridge or freezer for weeks.

About Fig

Fig 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)

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!