Mustard Free Smoky Beef Jerky
Homemade beef jerky hits differently when you know exactly what went into it — and this smoky, chewy version delivers serious flavor without a single drop of mustard or mustard-based ingredient. Store-bought jerky is one of those snacks that seems simple but often hides surprising allergens in the marinade, making label-reading a frustrating habit. Here, the depth comes from smoked paprika, garlic powder, onion powder, and a splash of apple cider vinegar working together in a coconut aminos base that's bold and savory all on its own. The trick of freezing the steak before slicing is a small step that makes a big difference, giving you clean, even strips that dry uniformly in the oven. Propping the oven door open during the low-and-slow drying process lets moisture escape gradually, resulting in that perfectly leathery, bend-don't-snap texture every jerky lover is chasing. A quick temperature check at the end ensures every piece is fully safe to eat, not just done by appearance. Once cooled and packed into an airtight container, you've got a protein-packed snack that's ready whenever you need it.
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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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