Thin strips of flank or top round steak get sliced against the grain, then soak overnight in a bold marinade built on coconut aminos, apple cider vinegar, smoked paprika, and a kick of cayenne. That long marinating time is what pulls all that smoky, savory flavor deep into the meat before it ever hits the oven. A slow, low-temperature dry-out — hours on wire racks with the oven door cracked — is what transforms the strips into chewy, leathery jerky with concentrated, peppery flavor in every bite. Checking for that bendable-not-snapping texture and hitting the right internal temperature ensures a safe, shelf-stable snack you can pack for road trips, hikes, or lunchboxes. It's a satisfying, protein-packed homemade snack, and it's a solid pick for a gluten free pantry. Best of all, you control every ingredient that goes into it, so there's no mystery about what you're chewing on.
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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.
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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