Pecan 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 the best possible way. The marinade here leans on coconut aminos and apple cider vinegar to build a bold, tangy base, while smoked paprika, garlic powder, and a whisper of cayenne layer in serious depth of flavor. Chilling the steak before slicing is a clever trick that makes getting those thin, even strips almost effortless, whether you're using a knife or a mandoline. The low-and-slow oven method with the door propped open does all the heavy lifting, slowly pulling moisture out of the meat until you get that perfect leathery chew. Every ingredient in this recipe is straightforward and tree-nut-free by nature, so there's no need to scrutinize labels or worry about what's hiding in a store-bought blend. Let it cool completely before sealing it up, and it'll keep beautifully for snacking, road trips, or just raiding the container every time you walk through the kitchen.
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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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