Nitrate & Nitrite Free Rosemary-Apple Beef Jerky
Homemade beef jerky hits differently when you know exactly what went into it — and this version is genuinely hard to put down. Most store-bought jerky relies on curing salts and preservatives to achieve that deep, savory punch, but this recipe builds all its flavor from a marinade of apple juice, coconut aminos, apple cider vinegar, fresh rosemary, garlic, ginger, and turmeric instead. The result is a jerky that's earthy, slightly sweet, and fragrant in a way that packaged versions simply can't match. Slicing the beef after a quick freeze and patting every strip bone-dry before dehydrating are the two small steps that make a big difference in texture — you get that satisfying chew without any rubbery or mushy spots. The long oven dehydration at low heat does the preserving work naturally, so there's no need for anything artificial. It keeps in the fridge for up to two weeks, though in most households it disappears well before that.
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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.
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