Eggless Smoky Beef Jerky
Homemade beef jerky hits different when you know exactly what went into it — and this smoky, chewy version delivers serious flavor with a marinade built around coconut aminos, smoked paprika, and a touch of cayenne. The ingredient list is clean and straightforward, making it a great pick for anyone avoiding eggs, since so many store-bought jerky brands sneak in unexpected additives or use shared processing lines that can complicate things. Flank steak or top round gets sliced thin after a quick freeze, which is a small trick that makes a huge difference in getting those uniform, satisfying strips. The overnight marinade does all the heavy lifting, infusing every piece with garlicky, smoky depth before the low-and-slow oven dry brings it all together. Propping the oven door open is the kind of detail that separates good jerky from great jerky — it lets moisture escape so you get that perfect leathery chew rather than something steamed and soft. Once cooled, it stores beautifully in an airtight container, making it an ideal high-protein snack to have on hand all 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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