Artificial Food Coloring Free Smoky Beef Jerky
Most store-bought jerky is loaded with artificial colors, preservatives, and mystery additives that have no business being in a simple dried meat snack. This homemade version keeps things clean and honest, relying on coconut aminos, smoked paprika, apple cider vinegar, and a handful of spices to build deep, savory flavor from scratch. The smoked paprika does serious heavy lifting here, giving you that rich, smoky depth you expect from great jerky without any synthetic shortcuts. A long overnight marinade means every strip is thoroughly seasoned all the way through before it ever hits the oven. The low-and-slow drying method — oven at 175°F with the door propped open — pulls out moisture gradually, resulting in jerky that's satisfyingly chewy and leathery rather than brittle or tough. It takes some patience, but the hands-on time is minimal and the payoff is a snack you can actually feel good about grabbing by the handful.
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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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