Legume Free Smoky Beef Jerky
Store-bought jerky is a minefield for anyone avoiding legumes — soy sauce is practically a default ingredient in most commercial blends, and even "natural flavoring" can hide bean-derived additives. This recipe sidesteps all of that by using coconut aminos as the marinade base, delivering that deep, savory umami punch without a single legume in sight. The smoked paprika, garlic powder, and a hit of cayenne build layers of bold, smoky heat that make each strip genuinely hard to put down. Flank steak or top round gets a long overnight soak so the flavor goes all the way through, and the low-and-slow oven method pulls out moisture gradually for that satisfying chewy-but-tender texture real jerky fans are after. Propping the oven door open is a small trick that makes a big difference, letting steam escape so the strips dry evenly rather than steam-cooking. Once cooled and packed into an airtight container, you've got a protein-packed snack that travels well and tastes like it came from a serious smokehouse — not a compromise.
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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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