Lupin Free Smoky Beef Jerky
Smoky, chewy, and deeply satisfying, this homemade beef jerky is the kind of snack that disappears fast once it hits the counter. The marinade leans on coconut aminos and apple cider vinegar for a savory, tangy base, while smoked paprika, garlic powder, and a hit of cayenne build serious depth without any complicated ingredients. Store-bought jerky can be a minefield of hidden additives and flour-based fillers, so making your own from scratch means you know exactly what's going in every strip. The low-and-slow oven method does all the heavy lifting — just a few hours at 175°F with the door cracked open, and you end up with perfectly leathery, bendable jerky that's packed with flavor. Slicing the beef partially frozen is a clever trick that makes clean, even cuts a breeze, and marinating overnight ensures every piece is seasoned all the way through. Whether you're packing snacks for a road trip, a hike, or just the weekly grind, this batch is worth every minute of the wait.
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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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