Chicken 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 all the right ways. The marinade here is built around coconut aminos and apple cider vinegar, which give the beef that classic salty-tangy punch without any soy or poultry-derived ingredients sneaking in. Smoked paprika does the heavy lifting on flavor, layering in that campfire depth alongside garlic, onion, and a whisper of cayenne if you want a little heat. The low-and-slow oven method is surprisingly hands-off — a few hours with the door propped open and you've got a full batch of jerky that's properly dried and safe to snack on. Slicing the steak partially frozen is a genuinely useful trick that makes getting those thin, even strips much less of a hassle. Once cooled and packed into an airtight container, this jerky keeps beautifully, making it one of the most satisfying high-protein snacks you can prep ahead for the 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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