Gluten 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, layered flavor from a marinade built around coconut aminos, fresh ginger, garlic, turmeric, and a touch of Ceylon cinnamon. Coconut aminos stand in beautifully for soy sauce here, bringing that savory depth without any wheat or gluten hiding in the bottle, which is a genuine problem with most store-bought jerky and many conventional marinades. A long overnight soak means every strip of top round or flank steak is thoroughly infused before it ever hits the oven. The low-and-slow drying method at 175Ā°F does all the heavy lifting, turning thin-sliced beef into chewy, deeply browned strips with just the right snap at the fold. A splash of apple cider vinegar and a tablespoon of honey round out the marinade with brightness and a subtle sweetness that keeps things interesting bite after bite. Once cooled, it stores in the fridge for up to two weeks or the freezer for up to three months, making it a seriously smart batch-cook snack to have on hand.
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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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