Pistachio 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 that deep, savory backbone you want from soy sauce without any of the additives or allergen concerns that come with many store-bought jerky brands. A splash of apple cider vinegar, a little honey, and warm spices like fresh ginger, turmeric, and a whisper of Ceylon cinnamon layer in complexity that makes each chewy strip seriously hard to put down. The technique matters here too — a brief freeze before slicing means clean, even strips, and the low-and-slow oven method pulls out moisture gradually so the beef dries evenly without turning tough or brittle. Patting the strips dry before they go on the rack is a small step that makes a big difference in the final texture. The result is deeply savory, slightly sweet jerky with a satisfying chew that holds up well whether you're packing it for a hike or just raiding the pantry. It stores beautifully, so making a full batch is absolutely worth the effort.
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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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