Gelatin Free Smoky Beef Jerky
Homemade beef jerky hits differently 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. Store-bought jerky is a minefield for anyone avoiding gelatin, since it can sneak in as a binder or coating agent, but every single ingredient here is straightforward and plant-based in origin. The coconut aminos bring a deep, savory richness that rivals soy sauce, while the apple cider vinegar tenderizes the beef and helps the marinade penetrate all the way through. Slicing the partially frozen steak thin and against the grain is the real trick to getting that perfect chewy-but-not-tough texture that makes jerky so satisfying to snack on. A long overnight marinade followed by a slow, low oven dry means you end up with strips that are deeply seasoned, leathery in the best way, and totally free of anything you didn't put in yourself. It takes some patience, but the hands-on time is minimal — and the payoff is a batch of bold, smoky jerky you can feel 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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