Lupin 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 built around real, whole ingredients instead of a packet of seasoning mix you have to scrutinize for hidden fillers. Here, lean top round or flank steak soaks overnight in a bright blend of apple juice, coconut aminos, apple cider vinegar, and fresh rosemary, with garlic, ginger, and turmeric rounding out the depth. The result is savory, slightly sweet, and herbaceous in a way that store-bought jerky rarely manages to pull off. Coconut aminos stand in for soy sauce and bring that umami backbone without any of the legume-derived additives that can sneak into conventional versions, making this a genuinely clean snack from start to finish. The low-and-slow oven method does all the heavy lifting — just a wire rack, a foil-lined pan, and a few hours of patience. Patting the strips thoroughly dry before they go into the oven is the small step that separates chewy, properly dehydrated jerky from something disappointingly soft. Once cooled, it keeps in the fridge for up to two weeks or the freezer for three months, so a single batch goes a long way.

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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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