Pecan Free Coconut Aminos Beef Jerky
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 pairs beautifully with apple cider vinegar, honey, fresh garlic, and grated ginger — the kind of flavor layering that store-bought bags rarely pull off. A touch of turmeric and optional Ceylon cinnamon round everything out with a warmth that keeps you reaching back into the bag. The technique is straightforward: a long marinade, a low oven, and a little patience while the strips slowly transform into chewy, intensely flavored jerky. Partially freezing the steak before slicing is a small but brilliant move that makes getting those thin, even strips much easier. Every ingredient here is naturally free from tree nuts, so there's no label-scanning or cross-contamination stress — just clean, whole-food ingredients doing all the work. Whether you're packing it for a hike, a road trip, or just snacking at home, this is the kind of batch you'll want to keep stocked in the freezer at all times.
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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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