Almond Free Rosemary-Apple Beef Jerky

Total time12 hr 20 min

Prep time20 min

Cook time4 hr

4.9

(21)

Homemade beef jerky hits differently when the marinade is this thoughtfully built. Unsweetened apple juice and apple cider vinegar bring a bright, fruity tang, while fresh rosemary, garlic, and ginger layer in serious depth — and a touch of turmeric gives the finished strips a gorgeous, earthy warmth. Coconut aminos stand in for soy sauce, keeping the whole marinade clean and free from the hidden additives that can sneak into store-bought versions. The overnight soak means every strip is deeply flavored before it ever hits the oven, and the low-and-slow bake at 175°F does the rest of the work for you. Patting the strips thoroughly dry before dehydrating is the small step that makes a big difference — you get that satisfying chewy-but-not-brittle texture that good jerky is all about. It's the kind of snack you'll want to keep stashed in the fridge at all times, and knowing exactly what went into it makes every bite even better.

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Ingredients

6 servings

For the jerky

1 ½ lb beef top round or flank steak, trimmed of visible fat

For the marinade

⅓ cup apple juice (unsweetened, no additives)
3 tbsp coconut aminos
2 tbsp apple cider vinegar
2 tbsp fresh rosemary, finely chopped
3 cloves garlic, minced
1 tsp fresh ginger, grated
½ tsp ground turmeric
1 tsp fine sea salt

Instructions

1
Place the beef in the freezer for 30–45 minutes, until it is firm but not frozen solid — this makes slicing much easier. Using a sharp knife, slice the beef against the grain into strips about 1/8-inch (3mm) thick. Pat the strips dry with paper towels and set aside.
2
In a zip-top bag or shallow dish, whisk together the apple juice, coconut aminos, apple cider vinegar, rosemary, garlic, ginger, turmeric, and salt until combined.

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