Oats 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 here leans on coconut aminos and apple cider vinegar to build that bold, tangy depth, while smoked paprika, garlic, and onion powder layer in serious flavor without a single grain or filler ingredient in sight. That matters a lot when store-bought jerky so often sneaks in unexpected additives or seasoning blends that can be hard to vet. Every ingredient in this recipe is straightforward and easy to verify, so you know exactly what you're eating. The technique is low and slow — a 175°F oven with the door propped open lets moisture escape gradually, giving you that perfectly leathery, bendable texture without drying the strips out completely. Chilling the beef before slicing is a small step that makes a big difference, helping you get those clean, even strips that dry consistently. After a long overnight marinade and a few hours in the oven, you end up with a protein-packed snack that's genuinely hard to stop eating. Let it cool fully before storing and it'll keep well in an airtight container for snacking 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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