Chestnut Free Smoky Beef Jerky
Smoky, chewy, and packed with bold flavor, this homemade beef jerky is the kind of snack that disappears fast. The marinade leans on coconut aminos and apple cider vinegar for a savory, tangy base, while smoked paprika, garlic powder, and a hit of cayenne build serious depth without any complicated ingredients. Store-bought jerky can be a minefield of unexpected additives and shared-facility warnings, so making your own from scratch puts you fully in control of what goes into every strip. The low-and-slow oven method does all the heavy lifting — no dehydrator required — and propping the oven door open is a clever trick that pulls moisture out efficiently for that perfectly leathery texture. Slicing the partially frozen steak against the grain keeps things tender, while a long overnight marinade means the flavor goes all the way through. Once cooled, the jerky stores beautifully in an airtight container, making it an ideal make-ahead snack for road trips, hikes, or just keeping something satisfying within arm's reach 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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