Breastfeeding Friendly Smoky Beef Jerky
Homemade jerky hits differently when you know exactly what went into it — and that peace of mind matters a lot when you're nursing. This recipe keeps things clean and straightforward, using lean beef, coconut aminos instead of soy sauce, and a bold spice blend built around smoked paprika, garlic, and onion powder for deep, savory flavor without any mystery additives. The long marinade time does the heavy lifting overnight, so the actual hands-on effort is minimal. A low-and-slow oven dry at 175°F pulls out the moisture gradually, giving you that satisfying chewy texture that makes jerky so snackable. Protein-packed and portable, it's the kind of snack that actually keeps up with the hunger that comes with feeding a baby around the clock. The cayenne is totally optional, so you can dial the heat up or leave it out entirely depending on your preference. Make a batch on the weekend and you'll have a ready-to-grab snack stashed in an airtight container all week long.
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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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