Lactose Free Coconut Aminos Beef Jerky
Homemade beef jerky hits different when you know exactly what went into it — and this version delivers serious depth of flavor without a drop of dairy anywhere in sight. Coconut aminos stand in for soy sauce and bring a naturally sweet, savory richness that pairs beautifully with the apple cider vinegar, honey, garlic, and fresh ginger in the marinade. A touch of turmeric and optional Ceylon cinnamon round things out with a warmth that makes this jerky taste anything but basic. The low-and-slow oven method does all the heavy lifting, drying the strips over several hours until they hit that perfect chewy-but-not-brittle texture. Patting the beef dry before it goes on the rack is a small step that makes a big difference in the final result. Store-bought jerky is notoriously hit-or-miss when it comes to hidden additives and dairy-derived ingredients, so making your own means you get full control over every component. Batch it on a weekend and you'll have a protein-packed snack ready to grab for the next few weeks.
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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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