Nutmeg 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 marinade is genuinely something special. Coconut aminos bring a deep, savory-sweet base that rivals anything from a store packet, while apple cider vinegar, honey, garlic, and fresh ginger layer in brightness and warmth. A touch of turmeric and optional Ceylon cinnamon round out the flavor without leaning on any of the warming spices that can sneak into commercial blends and cause problems for sensitive eaters. The partial-freeze trick before slicing is a small step that makes a big difference, giving you clean, even strips that dry uniformly in the oven. Patting the beef thoroughly dry before it hits the rack is the other non-negotiable — it's what gets you that satisfying, deeply browned chew rather than a steamed, rubbery result. Once cooled, the jerky stores beautifully for weeks in the fridge or months in the freezer, so a single batch goes a long way as a high-protein snack you can 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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