Turkey 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 thoughtfully built. Unsweetened apple juice and apple cider vinegar bring a bright, fruity tang, while fresh rosemary, garlic, and ginger layer in serious depth — and a touch of turmeric gives the finished strips a gorgeous, earthy warmth. Coconut aminos stand in for soy sauce, keeping the whole recipe clean and free from any poultry-derived ingredients or additives that can sneak into store-bought versions. The technique is straightforward: a long overnight marinade, a thorough pat-dry, and a slow oven bake on a wire rack so every strip dehydrates evenly. Flipping halfway through and checking the internal temperature with a thermometer means you get jerky that's properly safe, not just dry-looking. The result is chewy, deeply savory, and just a little sweet — the kind of snack that disappears fast. Store a batch in the fridge for two weeks of grab-and-go protein, or stash some in the freezer so you're never without 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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