MSG Free Smoky Beef Jerky
Store-bought jerky is one of those snacks that almost always comes loaded with additives, flavor enhancers, and ingredients you didn't ask for — making it genuinely hard to find a clean option off the shelf. This homemade version keeps things simple and intentional, building deep, smoky flavor from smoked paprika, garlic powder, and coconut aminos instead of any processed shortcuts. Coconut aminos stand in beautifully for soy sauce here, delivering that savory, umami-rich depth without any of the additives typically found in conventional soy-based marinades. A splash of apple cider vinegar and a hit of cayenne round out the marinade with just enough brightness and heat to keep every strip interesting. The low-and-slow oven method — with the door propped open to let moisture escape — does the real work, transforming thin-sliced flank steak into chewy, satisfying jerky with serious depth. Slicing the beef partially frozen makes the whole process surprisingly manageable, and the overnight marinade means most of the effort happens while you sleep. The result is a bold, protein-packed snack you can feel genuinely good about grabbing by the handful.
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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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