Legume 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 legume in sight. The marinade swaps out soy sauce — which is made from soybeans — for coconut aminos, giving you that same savory, umami-rich base with a slightly sweeter edge that pairs beautifully with the beef. Garlic, fresh ginger, turmeric, and a whisper of Ceylon cinnamon layer in warmth and complexity that store-bought jerky rarely comes close to matching. Partially freezing the flank steak before slicing is a small trick that makes a big difference, letting you cut clean, even strips that dry uniformly in the oven. Patting the strips thoroughly dry before they go on the rack is the other key move — it helps the jerky develop that satisfying chew rather than steaming in its own moisture. After a long, slow dry at low heat, you end up with deeply browned, tender-but-toothsome strips that are genuinely hard to stop eating. Make a full batch and stash some in the freezer — it keeps beautifully and makes the effort completely worth it.

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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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