BHA & BHT Free Smoky Beef Jerky
Store-bought jerky is one of those snacks that almost always comes loaded with preservatives like BHA and BHT, making it a frustrating off-limits treat for anyone avoiding those additives. This homemade version solves that problem completely by building all the flavor from scratch with a marinade of coconut aminos, apple cider vinegar, smoked paprika, and a handful of bold spices. The result is deeply savory, smoky, and just a little spicy if you go for the cayenne — everything you want from a great jerky without a single questionable ingredient on the list. Slicing the beef after a quick freeze is a clever trick that gives you those clean, even strips that dry beautifully in the oven. Propping the oven door open during the low-and-slow drying process lets moisture escape steadily, which is what gives the finished jerky that satisfying leathery chew. Once it cools completely, it stores in an airtight container and makes the perfect grab-and-go protein snack you can actually feel good about eating.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!