Peanut Free Smoky Beef Jerky
Homemade beef jerky hits differently than anything you'll find in a gas station rack, and this smoky, deeply savory version is proof. The marinade leans on coconut aminos and apple cider vinegar for that rich, tangy backbone, while smoked paprika, garlic powder, and a whisper of cayenne build serious depth without a single drop of soy sauce or anything suspicious. Store-bought jerky can be a minefield of shared-facility warnings and mystery seasonings, so making your own means you control every single ingredient from start to finish. The technique is straightforward — a long marinade overnight, a low-and-slow oven dry with the door propped open, and a flip halfway through to get even, leathery strips that bend without breaking. Slicing the beef partially frozen is a genuinely clever trick that makes thin, uniform cuts much easier to achieve at home. The result is chewy, smoky, and satisfying in that addictive way that makes it hard to stop at just one strip. Let it cool completely before sealing it up, and it'll keep beautifully 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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