Citrus Free Smoky Beef Jerky
Homemade beef jerky hits differently when you know exactly what went into it — and this smoky, deeply savory version delivers serious snack satisfaction without a single citrus ingredient in sight. Many store-bought jerkies sneak in orange juice, lemon juice, or citric acid as a tenderizer or preservative, which makes finding a safe option on the shelf genuinely frustrating. Here, coconut aminos and apple cider vinegar do the heavy lifting in the marinade, building a rich, umami-forward base that pairs beautifully with smoked paprika, garlic, and a whisper of cayenne heat. The technique is straightforward: a long overnight marinade followed by a slow, low oven dry that pulls out moisture and concentrates all that bold flavor into every chewy strip. Partially freezing the steak before slicing is a small but brilliant step that makes getting those thin, even cuts much easier — no special equipment required beyond a sharp knife. The result is tender enough to bend but dry enough to keep, and it stores well in an airtight container for snacking throughout the week. Whether you're packing it for a hike, road trip, or just raiding the pantry, this is the kind of from-scratch jerky that makes you wonder why you ever bought the packaged stuff.
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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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