Pistachio 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 any of the mystery ingredients lurking in store-bought bags. The marinade leans on coconut aminos for that savory, umami-rich base, brightened up with fresh ginger, garlic, a touch of honey, and warm Ceylon cinnamon for a flavor profile that's bold but surprisingly complex. Chilling the beef before slicing makes it much easier to get those clean, even strips, and the overnight marinade ensures every piece is packed with flavor all the way through. The low-and-slow oven method does the heavy lifting, slowly drawing out moisture until you get that perfect chewy-but-not-brittle texture that makes jerky so satisfying to snack on. Since you're working with whole, straightforward ingredients from start to finish, there's no need to scrutinize labels for hidden additives or worry about cross-contact from shared processing facilities. It's a genuinely clean, snackable recipe that works just as well for meal prep as it does for road trips or hiking fuel.
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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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