Nutmeg 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 questionable spice. The marinade leans on coconut aminos for that savory, umami-rich base, while fresh ginger, garlic, turmeric, and a touch of Ceylon cinnamon build layers of warmth that feel bold but balanced. Honey rounds everything out with just enough sweetness to keep each strip completely addictive. Many store-bought jerkies and spice blends sneak in warm baking spices that can be hard to track, so making your own marinade from scratch puts you fully in control of every ingredient. The low-and-slow oven method does all the heavy lifting ā just a long marinade overnight and a few hours at 175Ā°F, and you end up with strips that are chewy, deeply browned, and satisfying in the best way. Slicing the beef partially frozen makes getting those thin, even cuts surprisingly easy, even without a deli slicer. Batch a double portion on the weekend and you'll have a high-protein snack ready to grab all week long.
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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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