Almond Free Smoky Beef Jerky
Smoky, chewy, and deeply savory, this homemade beef jerky hits every note you want from a high-protein snack — without a single trip to the store. The marinade leans on coconut aminos and apple cider vinegar for that rich, tangy depth, while smoked paprika and garlic powder build layers of flavor that soak all the way through overnight. A touch of cayenne gives it just enough heat to keep things interesting, though you can leave it out if you prefer something milder. Store-bought jerky can be a minefield of unexpected additives and shared-facility warnings, but making it yourself means you know exactly what went into every strip. The low-and-slow oven method does all the heavy lifting — propping the door open lets moisture escape gradually, giving you that perfect leathery chew without any special equipment. Slicing the beef partially frozen is a small trick that makes a big difference, letting you get those clean, even strips that dry consistently. Once cooled, it keeps beautifully in an airtight container, making it an ideal make-ahead snack for road trips, gym bags, or just the kitchen counter.
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Learn more →Ingredients
6 servings
For the beef
- 1 ½ lb flank steak or top round, trimmed of visible fat
For the marinade
- 3 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp ground black pepper
- ½ tsp salt
- ¼ tsp cayenne pepper (optional)
Instructions
- 1
Place the steak in the freezer for 30–45 minutes until firm but not frozen solid — this makes slicing much easier. Using a sharp knife or mandoline, slice the beef against the grain into strips about 1/8-inch (3mm) thick. For chewier jerky, slice with the grain.
- 2
In a large zip-top bag or airtight container, whisk together the coconut aminos, apple cider vinegar, smoked paprika, garlic powder, onion powder, black pepper, salt, and cayenne, if using, until combined.
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