Citrus Free Ginger & Coconut Aminos Beef Jerky
Homemade beef jerky hits differently when you know exactly what went into it ā and this version delivers bold, savory depth without a drop of citrus anywhere in the marinade. Coconut aminos bring that rich, umami backbone you'd expect from a great jerky, while fresh ginger, garlic, turmeric, and a whisper of Ceylon cinnamon layer in warmth that builds with every bite. 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, often hiding citrus extracts or "natural flavors" that can be hard to pin down, so making your own puts you fully in control. The technique is straightforward ā a good overnight marinade, wire racks for airflow, and a low oven ā and the result is deeply browned, satisfyingly chewy strips that crack just right at the fold. Make a batch on the weekend and you'll have a protein-packed snack ready to grab for the next two weeks straight.
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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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