Emulsifier Free Smoky Beef Jerky
Homemade jerky hits different when you know exactly what went into it — and this smoky, chewy version delivers serious flavor with a marinade built entirely from whole, recognizable ingredients. Coconut aminos stand in for soy sauce and bring a deep, savory richness without any of the additives or stabilizers that sneak into so many store-bought condiments. Apple cider vinegar adds a subtle tang, while smoked paprika, garlic powder, and a whisper of cayenne layer on that classic jerky heat you're looking for. The technique here is straightforward but thoughtful — a long overnight marinade, a low-and-slow oven dry, and a propped-open door to let moisture escape naturally. No dehydrator required, no mystery ingredients, no emulsifiers hiding in a seasoning packet. Patting the strips dry before they go into the oven helps the outside develop that satisfying leathery texture while the inside stays just pliable enough to chew. Once cooled and stored in an airtight container, this jerky makes an ideal on-the-go snack that you can feel genuinely good about grabbing by the handful.
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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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