Capsaicin Free Ginger & Coconut Aminos Beef Jerky
Homemade beef jerky hits differently when you know exactly what went into it ā and this version delivers serious depth of flavor without a single hot pepper or capsaicin-containing spice in sight. The marinade leans on coconut aminos for that savory, umami-rich backbone, while fresh ginger, garlic, turmeric, and a whisper of Ceylon cinnamon build a warm, complex profile that feels anything but plain. A touch of honey rounds everything out and helps the strips caramelize beautifully during the long, slow oven dry. Store-bought jerky is notoriously tricky territory for anyone avoiding heat ā chili powder, cayenne, and "spices" blends hide in almost every commercial bag ā so making your own is genuinely the smartest move. The technique is straightforward: a good overnight marinade, wire racks for airflow, and a low oven that does all the patient work for you. The result is chewy, deeply savory strips that are safe to snack on without scanning an ingredient label twice. Make a batch on the weekend and you'll have a protein-packed snack ready to grab all week long.
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Learn more āIngredients
6 servings
For the jerky
- 1 Ā½ lb beef top round or flank steak, trimmed of visible fat
For the marinade
- ā cup coconut aminos
- 2 tbsp apple cider vinegar
- 1 tbsp fresh ginger, finely grated
- 2 cloves garlic, minced
- 1 tsp ground turmeric
- Ā½ tsp ground ceylon cinnamon
- 1 tsp fine sea salt
- 1 tbsp honey
Instructions
- 1
Place the beef in the freezer for 30ā45 minutes, until it is firm but not frozen solid. Using a sharp knife, slice the beef against the grain into strips about 1/8-inch (3mm) thick. For chewier jerky, slice with the grain.
- 2
In a medium bowl, whisk together the coconut aminos, apple cider vinegar, grated ginger, minced garlic, turmeric, Ceylon cinnamon, sea salt, and honey until the honey is fully dissolved.
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