Xanthan Gum Free Coconut Aminos Beef Jerky
Homemade beef jerky hits different when you know exactly what went into it — and this marinade is genuinely something special. Coconut aminos bring that deep, savory umami you want from soy sauce, 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 exotic without being fussy. Store-bought jerky is notorious for sneaking in additives and thickeners you never asked for, so making your own means the ingredient list stays clean and completely in your control. The technique is straightforward — a long marinade, a low oven, and wire racks to let the air do its work — and the result is deeply browned, chewy strips with serious flavor in every bite. Patting the beef dry before it goes into the oven is a small step that makes a big difference, helping the jerky dry evenly rather than steam. Once cooled, it keeps well at room temperature, in the fridge, or in the freezer, so a single batch can fuel snacking for weeks.
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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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