Gut Friendly Coconut Aminos Beef Jerky
Homemade beef jerky hits differently when you know exactly what went into it — and this version is built around ingredients that are genuinely kind to your digestive system. Coconut aminos stand in for conventional soy sauce, delivering that deep, savory punch without the wheat or additives that can irritate a sensitive gut. Apple cider vinegar, fresh ginger, and turmeric round out the marinade with ingredients long associated with digestive support, while a touch of honey and optional Ceylon cinnamon keep the flavor warm and complex. Trimming the fat and patting the strips thoroughly dry before and after marinating helps the jerky dry evenly, giving you that satisfying chew without any greasy or undercooked spots. The low-and-slow oven method at 175°F does all the heavy lifting — no dehydrator required — and the long marinade time means every strip is deeply flavored all the way through. Store-bought jerky is notoriously full of preservatives, artificial smoke, and mystery fillers, so making your own puts you fully in control of what you're snacking on. Once you have a batch cooling on the rack, it's genuinely hard not to start eating it before it's even transferred to the jar.
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)
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!