Paleo Ginger & Coconut Aminos Beef Jerky

Homemade beef jerky hits differently when you know exactly what went into it — and this version delivers serious depth of flavor without a single ingredient that doesn't belong on a clean-eating plate. Coconut aminos stand in for soy sauce beautifully here, bringing that savory, slightly sweet backbone while keeping things grain- and legume-free. Fresh ginger, minced garlic, turmeric, and Ceylon cinnamon layer in warmth and complexity that most store-bought jerky could never match, and apple cider vinegar gives the marinade a bright edge that keeps every bite interesting. The overnight soak is where the magic really happens — the beef soaks up all those bold flavors before a long, low oven dry transforms it into chewy, deeply browned strips with just the right snap. Patting the strips dry before they go into the oven is a small step that makes a big difference in the final texture, so don't skip it. Once cooled, these keep in the fridge for up to two weeks or the freezer for up to three months, making them a brilliant make-ahead snack for road trips, hikes, or just getting through a busy week without reaching for something processed.

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 →