Mushroom Free Ginger & Coconut Aminos Beef Jerky

Homemade beef jerky hits differently when the marinade is this good — warm ginger, a whisper of Ceylon cinnamon, and the deep savory richness of coconut aminos come together in a way that feels almost addictive. Coconut aminos stands in beautifully for soy sauce here, bringing that umami punch without any of the fermented soybean funk or hidden additives that can sneak into store-bought jerky marinades. A touch of honey rounds out the heat and tang from the apple cider vinegar, giving every strip a subtle sweet-savory glaze that caramelizes as it slowly dries in the oven. The technique is straightforward — a long overnight marinade, a low oven, and a little patience — and the result is deeply flavored, chewy jerky that puts the gas station stuff to shame. Because every ingredient in this recipe is whole and easy to verify, you never have to second-guess what's actually in your snack. It stores well 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.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →