Walnut 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 bring that deep, savory umami punch you want from a classic jerky without any soy, while apple cider vinegar, honey, garlic, and fresh ginger layer in brightness and warmth. A touch of turmeric and optional Ceylon cinnamon round things out in a way that feels almost addictive. Store-bought jerky can be a minefield of mystery seasonings and shared-facility warnings, so making your own means you control every single ingredient from start to finish. The technique is straightforward — a long marinade, a low-and-slow oven dry, and a little patience — and the result is deeply browned, chewy strips with serious flavor in every bite. It keeps well at room temperature, in the fridge, or stashed in the freezer, so you can make a big batch and snack on it 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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