Nightshade Free Coconut Aminos Beef Jerky
Chewy, savory, and deeply satisfying, this beef jerky is the kind of snack that disappears fast — whether you're road-tripping, hiking, or just raiding the pantry between meals. The secret weapon here is coconut aminos, which delivers that rich, umami-forward depth you'd expect from soy sauce without any of the nightshade-adjacent concerns that come with Worcestershire or certain spice blends. Apple cider vinegar, honey, garlic, ginger, and turmeric round out the marinade with warmth and brightness, and a hint of Ceylon cinnamon adds an almost exotic undertone if you choose to use it. Partially freezing the beef before slicing is a small step that makes a big difference — you get clean, even strips that dry uniformly and have that perfect chewy-but-not-brittle texture. The low-and-slow oven method means you don't need a dehydrator, just two wire racks and a little patience. Once you've made a batch, store-bought jerky with its mystery seasonings and ingredient lists to scrutinize will feel like a thing of the past. This is the kind of recipe you'll come back to again and again.
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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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