Oats Free Coconut Aminos Beef Jerky
Homemade beef jerky hits differently when you know exactly what went into it — and this version delivers serious depth of flavor with a marinade built around coconut aminos, apple cider vinegar, honey, and warming spices like fresh ginger, turmeric, and a hint of Ceylon cinnamon. The coconut aminos do the heavy lifting that soy sauce typically would, bringing that savory, slightly sweet backbone without any grain-based ingredients sneaking in. Store-bought jerky is notoriously tricky territory, with seasoning blends and sauces that can hide unexpected additives, so making your own gives you complete control over every ingredient. Slicing the beef after a quick freeze and patting everything dry before it goes into the oven are the two small steps that make a genuinely big difference in the final texture. After a long, slow dry at low heat, you end up with strips that are deeply browned, satisfyingly chewy, and packed with flavor from every layer of that marinade. It keeps well at room temperature, in the fridge, or in the freezer, so a single batch can fuel snacking for weeks.
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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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