Paleo 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 without a single ingredient that doesn't belong on a clean-eating plate. Coconut aminos stand in for soy sauce beautifully here, bringing that savory, slightly sweet backbone while keeping things grain-free and legume-free. Apple cider vinegar, fresh garlic, grated ginger, and a whisper of turmeric round out the marinade into something genuinely complex, with an optional pinch of Ceylon cinnamon adding a subtle warmth that makes the whole thing feel a little unexpected. The low-and-slow oven method does all the heavy lifting — no dehydrator required — and the wire rack setup ensures even airflow so every strip dries out properly rather than steaming. Patting the beef dry before it goes into the oven is a small step that makes a big difference in getting that satisfying, chewy-but-not-tough texture. Store-bought jerky is almost always loaded with soy, sugar, and preservatives that make label-reading a chore, so pulling a batch of this out of your own oven feels like a genuine win. It keeps well too, so you can make a full two-pound batch and snack on it all week long.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →