High Fructose Corn Syrup Free Smoky Beef Jerky
Homemade beef jerky hits differently when you know exactly what went into it — and this smoky, deeply savory version delivers all the bold flavor you want without any of the questionable sweeteners hiding in commercial bags. Most store-bought jerky relies on high fructose corn syrup or corn syrup solids to balance the salt and smoke, which makes finding a clean option on the shelf genuinely frustrating. Here, coconut aminos stand in as the savory backbone of the marinade, bringing a rich, slightly sweet depth that pairs beautifully with smoked paprika, garlic, and a kick of cayenne. The overnight marinade does the heavy lifting, so by the time the strips hit the oven, the flavor is already locked in. Low-and-slow drying at 175°F pulls out the moisture gradually, giving you that satisfying chewy-but-not-tough texture that makes jerky so addictive. A quick freeze before slicing makes it easy to get those thin, even strips that dry consistently — a small step that makes a big difference in the final result. Once cooled and packed into an airtight container, this jerky is ready for road trips, lunchboxes, or just snacking straight off the rack.
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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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