Pork 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 version is deeply savory, a little sweet, and packed with layers of flavor from garlic, ginger, turmeric, and coconut aminos. That last ingredient is the real star here: it delivers the same rich, umami-forward depth you'd expect from soy sauce but without any of the additives or hidden ingredients that can make store-bought jerky a gamble. The marinade comes together in minutes, and after a long soak in the fridge, the beef absorbs every bit of that tangy, honey-kissed complexity. Slicing the steak partially frozen is a small trick that makes a big difference, giving you clean, even strips that dry beautifully on a wire rack in the oven. The low-and-slow drying process — three to four hours at 175°F — pulls out the moisture gradually, leaving you with jerky that's chewy and satisfying without being tough or brittle. It's the kind of snack you can batch-make on a Sunday and reach for all week long, whether you're packing lunches, fueling a hike, or just need something genuinely good to snack on.

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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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