Cinnamon Free Smoky Beef Jerky
Homemade beef jerky hits different when you know exactly what went into it — and this smoky, savory version delivers serious depth of flavor without a single trace of cinnamon or warm spices that can sneak into so many store-bought blends. The marinade leans on coconut aminos, apple cider vinegar, smoked paprika, and garlic for that bold, umami-forward punch that makes jerky genuinely addictive. A long overnight soak means every strip of flank steak or top round is thoroughly seasoned all the way through before it ever hits the oven. The low-and-slow drying method — oven at 175°F with the door propped open — pulls out moisture gradually, giving you that perfectly leathery chew without any rubbery or overly brittle texture. Flipping the strips halfway through and checking the internal temperature ensures every piece is both safe and consistently done. Once cooled, it stores beautifully in an airtight container, making it an ideal grab-and-go snack for road trips, hikes, or just keeping at your desk. If you've been burned by commercial jerky loaded with unexpected spice blends, making your own is the most satisfying fix there is.
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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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