Macadamia Free Smoky Beef Jerky
Homemade beef jerky hits differently than anything you'll find in a gas station rack — deeply savory, smoky, and chewy in all the right ways. The marinade leans on coconut aminos and apple cider vinegar to build that bold, tangy depth, while smoked paprika, garlic, and onion powder layer on serious flavor without any complicated prep. A long overnight soak means every strip is seasoned all the way through before it ever sees the oven. The low-and-slow drying method — oven door propped open to let moisture escape — is what gives you that perfectly leathery, satisfying chew rather than something brittle or tough. Many store-bought jerky brands and trail mixes are processed on shared lines with tree nuts, so making your own from scratch is the cleanest way to keep things worry-free. Slicing the partially frozen beef thin and uniform is the real trick here, and the wire rack setup ensures even airflow on every strip. Once cooled, it stores beautifully in an airtight container and makes an incredibly satisfying high-protein snack all week long.
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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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