Macadamia Free Coconut Aminos Beef Jerky
Homemade beef jerky hits differently when you know exactly what went into it, and this marinade is genuinely something special. Coconut aminos bring that deep, savory umami you want without soy, while apple cider vinegar, honey, fresh ginger, and garlic layer in a complexity that store-bought bags rarely come close to matching. A touch of turmeric and optional Ceylon cinnamon round everything out with a warmth that makes each strip feel almost gourmet. The method is straightforward — a long marinade, a low oven, and a little patience — but the payoff is tender, deeply flavored jerky that you can feel good about snacking on. Because every ingredient is clearly listed and nothing here relies on mixed nut blends, trail mix bases, or shared processing lines, it's easy to keep this batch exactly as clean as you need it to be. Patting the strips dry before they go into the oven is a small step that makes a big difference, helping the jerky develop that satisfying chew rather than steaming through. Make a full batch and stash some in the freezer — it keeps beautifully and disappears fast.
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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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