Mustard 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 drop of mustard anywhere in the mix. The marinade leans on coconut aminos for that savory, umami-rich base, with apple cider vinegar, honey, garlic, and fresh ginger rounding things out into something genuinely complex. A touch of turmeric and optional Ceylon cinnamon give the finished strips a warm, slightly exotic edge that store-bought jerky rarely achieves. Packaged jerky and marinades are notorious for sneaking mustard or mustard-derived ingredients into the seasoning blend, so making your own from scratch is the cleanest way to stay safe without sacrificing any of the good stuff. The low-and-slow oven method does all the heavy lifting — just a few hours at 175°F and you end up with deeply browned, chewy strips that are dry to the touch but never brittle. Patting the beef thoroughly dry before it goes into the oven is one of those small steps that makes a real difference in the final texture. Batch it on a weekend and you'll have a protein-packed snack ready to grab all week long.

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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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