Barley 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 you know exactly what went into it, and this rosemary-apple version is genuinely hard to stop eating. The marinade layers apple juice, coconut aminos, and apple cider vinegar with fresh rosemary, garlic, ginger, and a touch of turmeric — it's bright, savory, and a little herbaceous all at once. Coconut aminos do the heavy lifting in place of conventional soy sauce, which means you sidestep the grain-based additives that sneak into so many store-bought jerky products and marinades. The technique is straightforward: a long marinade, a low oven, and a wire rack to let the air circulate and do its thing. Patting the strips thoroughly dry before they go into the oven is the small step that makes a big difference, pulling the jerky from soggy to that satisfying, chewy-but-not-brittle texture. The internal temperature check at the end isn't just good practice — it's what separates genuinely safe homemade jerky from a gamble. Once cooled, it keeps in the fridge for two weeks or the freezer for three months, so it's absolutely worth making a full batch.

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 →

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!