Peanut 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 stand in for soy sauce with a naturally sweet, savory depth, and they're joined by apple cider vinegar, honey, garlic, fresh ginger, and turmeric for a flavor profile that's bold, complex, and a little addictive. Store-bought jerky can be a minefield of shared-facility warnings and mystery seasonings, so making your own means you control every single ingredient from start to finish. The technique here is straightforward — a long marinade, a low oven, and wire racks to let the air do its work — and the result is deeply browned, chewy strips with just the right amount of bend. Patting the beef dry before it goes into the oven is a small step that makes a big difference, helping the jerky dry evenly rather than steam. Once cooled, it keeps well at room temperature, in the fridge, or stashed in the freezer for a long-lasting, protein-packed snack you can feel genuinely good about reaching for.

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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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