Anti Inflammatory Smoky Beef Jerky

Total time12 hr 20 min

Prep time20 min

Cook time4 hr

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Ingredients

6 servings

For the beef

1 ½ lb flank steak or top round, trimmed of visible fat
H-E-B Grass Fed & Finished Beef Flank Steak - USDA Choice Thomas Farms Beef Flank Steak Organic Grass Fed, Natural
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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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