Soy Free Coconut Aminos Beef Jerky

Total time12 hr 20 min

Prep time20 min

Cook time4 hr

4.9

(19)

Homemade beef jerky is one of those snacks that feels almost too good to be true — chewy, deeply savory, packed with protein, and completely portable. The problem with most store-bought jerky is that soy sauce is practically a default ingredient, making the snack aisle a minefield for anyone avoiding soy. Here, coconut aminos step in as the flavor backbone, delivering that same rich, umami-forward depth without any soy in sight. The marinade layers in apple cider vinegar, honey, fresh garlic, grated ginger, and a touch of turmeric, so every strip is complex and bold rather than one-note salty. Partially freezing the beef before slicing is a small trick that makes a real difference, giving you clean, even strips that dry uniformly in the oven. A low-and-slow bake on wire racks ensures proper airflow all around, and a quick check with an instant-read thermometer takes the guesswork out of food safety. Once cooled, the jerky keeps for up to a week at room temperature or up to three months in the freezer, so you can make a big batch and snack well for weeks.

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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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