Artificial Flavors Free Smoky Beef Jerky
Most store-bought jerky relies on a cocktail of artificial smoke flavoring, MSG, and preservatives to hit that bold, savory punch — but this homemade version gets there entirely through real ingredients. Smoked paprika does the heavy lifting on that deep, campfire-like flavor, while coconut aminos bring a rich, salty depth without any of the synthetic additives hiding in conventional soy sauce or commercial marinades. A long overnight soak in apple cider vinegar, garlic powder, and onion powder means every strip is thoroughly seasoned all the way through before it ever hits the oven. The low-and-slow drying method at 175°F pulls out moisture gradually, giving you that perfectly leathery, chewy texture that snaps just right without being brittle. Propping the oven door open is a small trick that makes a big difference, letting steam escape so the jerky dries evenly rather than steaming in place. Once cooled and packed into an airtight container, you've got a genuinely clean, protein-packed snack that's road-trip ready and completely free of anything you can't pronounce.
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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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