Citric Acid Free Smoky Beef Jerky
Smoky, chewy, and deeply savory, this homemade beef jerky hits every note you want from a high-protein snack without any of the hidden additives that make store-bought versions a gamble. Most commercial jerky is loaded with citric acid as a preservative or flavor enhancer, so finding a clean bag on the shelf can feel nearly impossible. Here, the marinade leans on coconut aminos and apple cider vinegar for depth and a touch of tang, while smoked paprika, garlic powder, and onion powder do the heavy lifting on flavor — no questionable preservatives needed. The low-and-slow oven method at 175°F pulls moisture out gradually, giving you that perfectly leathery, bendable texture that serious jerky lovers obsess over. Partially freezing the steak before slicing is a small trick that makes a big difference, letting you get those clean, even strips that dry uniformly. A long overnight marinade means the flavor goes all the way through every piece, not just coating the outside. Make a big batch on the weekend and you'll have a satisfying, travel-ready snack stocked for the whole 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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