Chestnut 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 good — bright apple juice and cider vinegar balance the deep, savory notes from coconut aminos, while fresh rosemary and garlic make every strip smell incredible as it slowly dries in the oven. The ingredient list is refreshingly straightforward: lean beef, a handful of fresh aromatics, and pantry staples with no hidden additives or ambiguous "natural flavors" to second-guess. That matters a lot when you're navigating store-bought snacks, where jerky labels can be a minefield of unexpected extras. Chilling the beef before slicing is a small but brilliant trick that makes getting those thin, even strips genuinely easy, even without a deli slicer. The long, low oven method does all the heavy lifting — just flip once, check the temperature, and let the heat work. What comes out is chewy, deeply flavored jerky with a subtle warmth from ginger and turmeric that lingers in the best way. It keeps in the fridge for two weeks or the freezer for three months, so making a big batch is absolutely worth it.

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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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