Mushroom Free Smoky Beef Jerky
Homemade beef jerky hits differently than anything you'll find in a gas station rack, and this smoky, savory version is proof. Thin-sliced flank steak or top round gets a long soak in a marinade built around coconut aminos, apple cider vinegar, smoked paprika, and a lineup of bold spices — the result is deeply flavored, satisfying chew in every strip. The entire ingredient list is straightforward and naturally free from fungi-derived additives or flavor enhancers that sneak into so many commercial jerky brands. Slicing the beef straight from the freezer is a clever trick that makes clean, even cuts genuinely easy, even without a mandoline. A low-and-slow oven dry at 175°F with the door propped open does all the heavy lifting, pulling moisture out gradually so you get that perfect leathery bend without any crunch. The built-in temperature check ensures every piece hits food-safe territory before it ever makes it into the bag. Once cooled, it stores beautifully in an airtight container — ideal for road trips, lunchboxes, or just snacking straight off the rack.
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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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