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 traditional soy sauce, bringing that deep, savory umami punch without any grain-based ingredients — a real win when store-bought jerky is riddled with sauces and seasonings that can sneak in unwanted grains. The marinade layers in apple cider vinegar, honey, fresh garlic, grated ginger, and turmeric for a complex, slightly sweet-and-tangy flavor that clings to every strip of flank steak. Partially freezing the beef before slicing is a small trick that makes a big difference, giving you those clean, even strips that dry beautifully on the wire rack. Low and slow in the oven — around 175°F for three to four hours — transforms the marinated beef into chewy, deeply browned jerky with serious depth of flavor. The result is a satisfying, protein-packed snack you can stash at room temperature for a week or freeze for months, which makes a big batch absolutely worth the effort.
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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.
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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