Chicken Free Ginger & Coconut Aminos Beef Jerky
Homemade beef jerky hits differently when the marinade is this good. Coconut aminos bring that deep, savory umami punch you want without any soy, while fresh ginger, garlic, turmeric, and a whisper of Ceylon cinnamon layer in warmth and complexity that store-bought bags simply can't compete with. A touch of honey rounds everything out and helps the strips caramelize beautifully during the long, slow oven dry. The method is straightforward ā a good overnight marinade, a low oven, and a little patience ā and the result is deeply browned, satisfyingly chewy jerky that passes the all-important bend-and-crack test. Because every ingredient here is pure and purposeful, you never have to second-guess what's actually in your snack. It keeps in the fridge for up to two weeks or the freezer for up to three months, so making a big batch is absolutely worth it.
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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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