MSG Free Coconut Aminos Beef Jerky

Total time12 hr 20 min

Prep time20 min

Cook time4 hr

4.9

(19)

Homemade beef jerky hits different when you know exactly what went into it — and this version delivers serious depth of flavor without a single packet of seasoning or a drop of soy sauce. Coconut aminos stand in as the savory, umami-rich base of the marinade, bringing that familiar salty-sweet quality that makes jerky so addictive, while staying completely free of added glutamates. Apple cider vinegar, honey, fresh garlic, and grated ginger round out the marinade with brightness and warmth, and a pinch of turmeric gives the finished strips a gorgeous, deep color. The low-and-slow oven method does all the heavy lifting — just a few hours at 175°F transforms thin-sliced flank steak into chewy, intensely flavored strips that are genuinely hard to stop eating. Patting the beef dry before it goes on the rack is a small step that makes a big difference, helping the jerky dry evenly rather than steam. Once cooled, it keeps well at room temperature for a week, making it a great option for road trips, lunchboxes, or just having something satisfying on hand that you actually trust.

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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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