Dairy Free Smoky Beef Jerky
Homemade beef jerky hits differently than anything you'll find in a gas station rack, and this smoky, deeply savory version is proof. The marinade leans on coconut aminos instead of soy sauce or Worcestershire, delivering that rich, umami-forward base without any dairy concerns — no butter, no hidden milk solids, nothing to second-guess. Smoked paprika and a whisper of cayenne give every strip a slow-building heat that pairs perfectly with the tangy lift from apple cider vinegar. The low-and-slow oven method does all the heavy lifting, pulling moisture out of the beef over several hours until you're left with strips that are chewy, leathery, and absolutely addictive. Partially freezing the steak before slicing is a small trick that makes a big difference, giving you clean, even cuts that dry uniformly. Once cooled, the jerky stores beautifully in an airtight container, making it an ideal high-protein snack to batch-prep for the week ahead.
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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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