Turkey Free Coconut Aminos Beef Jerky
Chewy, deeply savory, and packed with bold flavor, this beef jerky is the kind of snack that disappears fast. The marinade leans on coconut aminos instead of soy sauce, which gives the strips a rich, slightly sweet umami base without any of the usual additives hiding in conventional jerky seasonings. Fresh garlic, grated ginger, apple cider vinegar, and a whisper of turmeric layer in warmth and complexity that makes every bite genuinely interesting. A touch of honey rounds everything out and helps the strips develop that gorgeous deep-brown color during the long, slow oven dry. Store-bought jerky can be a minefield of mystery ingredients and shared processing lines, so making your own means you know exactly what went into every strip. The method is straightforward — a good long marinade, a low oven, and a wire rack for airflow — and the result is tender enough to bend but never soggy. Make a big batch on the weekend and you'll have a satisfying, protein-packed snack ready to grab all week long.
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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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