Seeds 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 and bring a deep, slightly sweet umami flavor without any of the seed-derived ingredients that can sneak into conventional jerky seasonings. Garlic, fresh ginger, turmeric, and a whisper of Ceylon cinnamon layer on warmth and complexity that make each strip taste far more interesting than anything from a gas station rack. Partially freezing the beef before slicing is a small trick that pays off big — you get clean, even strips that dry uniformly in the oven. Patting the meat thoroughly dry before it goes on the wire racks helps the jerky develop that satisfying chew rather than steaming, and flipping halfway through ensures every piece dries evenly. The result is deeply savory, slightly tangy, and just a little sweet — the kind of snack that disappears faster than you planned. It keeps well at room temperature, in the fridge, or in the freezer, so making a big batch is absolutely worth it.

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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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