Lactose 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 drop of dairy anywhere in the process. Coconut aminos stand in beautifully for soy sauce, bringing a mellow, slightly sweet saltiness that pairs with fresh ginger and garlic for a marinade that smells incredible the moment you whisk it together. A touch of honey, ground turmeric, and Ceylon cinnamon round things out with warmth and just enough complexity to make every strip taste intentional. The overnight marinade does the heavy lifting, so by the time you're ready to dry the beef, the flavors have fully penetrated each slice. Low-and-slow oven drying at 175Ā°F gives you that satisfying chew ā deeply browned, dry to the touch, and just barely cracking at the fold the way good jerky should. Store-bought jerky often hides dairy-derived additives or shares production lines with products that do, so making your own is genuinely the cleanest route. Batch it on a 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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