Legume 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 legume in sight. The marinade leans on coconut aminos instead of soy sauce, which means you get that savory, slightly sweet backbone with zero bean-derived ingredients. Fresh ginger and minced garlic bring brightness, while ground turmeric and Ceylon cinnamon add a warm, almost exotic complexity that makes each strip genuinely interesting to eat. A touch of honey rounds everything out and helps the marinade cling beautifully to the beef as it slowly dries in the oven. The low-and-slow method at 175Ā°F does all the heavy lifting, transforming thin-sliced top round or flank steak into deeply browned, satisfyingly chewy strips with just the right amount of bend. Store-bought jerky is notoriously hit-or-miss when it comes to hidden additives and legume-derived thickeners, so making your own is both a flavor upgrade and a genuine peace-of-mind win. Batch it on a weekend and you'll have a protein-packed snack ready to grab for the next two weeks.
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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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