Hazelnut 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 version is genuinely worth the overnight wait. Lean top round or flank steak gets a long soak in a marinade built around apple juice, coconut aminos, and apple cider vinegar, with fresh rosemary, garlic, ginger, and a touch of turmeric rounding everything out. The result is savory, slightly tangy, and fragrant in a way that store-bought bags rarely manage to pull off. Many commercial jerky brands and marinades sneak in unexpected additives or are processed alongside tree nuts, so making your own from scratch is the cleanest way to stay in control of every single ingredient here. The technique is straightforward — a long chill in the marinade, a thorough pat-dry, and a slow oven at 175°F does all the heavy lifting. Flipping the strips halfway through ensures even dehydration, and checking the internal temperature takes the guesswork out of food safety. Once cooled, it keeps in the fridge for up to two weeks, which means you can batch-cook a full tray and snack confidently all week long.

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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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