High Fructose Corn Syrup Free Coconut Aminos Beef Jerky
Homemade beef jerky is one of those snacks that feels indulgent but is actually pretty wholesome when you control what goes into it. The problem with most store-bought jerky is that the ingredient list reads like a chemistry experiment, and high fructose corn syrup is a surprisingly common culprit hiding in the marinade. This version swaps that out entirely, leaning on coconut aminos for deep, savory umami and a touch of raw honey for just the right hint of sweetness. Apple cider vinegar, fresh garlic, grated ginger, and a whisper of turmeric round out a marinade that's bold and complex without a single questionable additive. The low-and-slow oven method does all the heavy lifting — a long marinade followed by several hours at 175°F produces strips that are chewy, intensely flavored, and satisfying in a way that processed snacks just can't match. Patting the beef dry before it goes on the rack is a small step that makes a big difference, helping the jerky develop that perfect dry-but-pliable texture rather than steaming in its own moisture. Once you've made a batch, it's genuinely hard to go back to anything from a gas station shelf.
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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.
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