Honey Free Smoky Beef Jerky
Smoky, chewy, and deeply savory, this homemade beef jerky is the kind of snack that disappears fast — whether you're packing it for a hike, road trip, or just keeping it on the counter for the week. So many store-bought jerkies sneak honey or honey-based glazes into the marinade for sweetness, which makes label-reading a constant chore. This version skips all of that entirely, leaning on coconut aminos and apple cider vinegar to build a rich, slightly tangy depth that doesn't need any sweetener to taste incredible. Smoked paprika and garlic powder do the heavy lifting on flavor, with optional cayenne for anyone who likes a little heat creeping in at the end. The technique here is straightforward but genuinely rewarding. A quick freeze before slicing makes it easy to get those thin, even strips, and a long overnight marinade means the flavor goes all the way through. Low-and-slow oven drying with the door propped open pulls out the moisture gradually, giving you that perfect leathery chew without any special equipment. Once you've made a batch yourself, it's hard to go back to anything from a bag.
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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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