Brazil Nut Free Smoky Beef Jerky
Homemade beef jerky hits differently than anything you'll find in a gas station rack — deeply savory, smoky, and chewy in the best possible way. The marinade here leans on coconut aminos and apple cider vinegar to build that punchy, umami-forward base, while smoked paprika, garlic powder, and a whisper of cayenne layer in serious depth of flavor. Chilling the steak before slicing is a small but brilliant trick that makes getting those thin, even strips almost effortless. A long overnight marinade means every piece is seasoned all the way through before it ever hits the oven. The low-and-slow drying method — with the oven door propped open — pulls out moisture gradually, giving you that perfectly leathery, bendable texture without turning the meat brittle. Store-bought jerky can be a minefield of mystery seasonings and shared-facility warnings, but every ingredient here is straightforward and easy to verify. Once cooled, it keeps beautifully in an airtight container, making it a genuinely satisfying snack to have on hand all week.
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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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