Pork Free Smoky Beef Jerky
Beef jerky is one of those snacks that hits every craving at once — salty, smoky, chewy, and deeply satisfying in a way that a bag of chips never quite manages. This version gets its bold depth from smoked paprika, garlic, onion powder, and a splash of apple cider vinegar, all brought together in a coconut aminos-based marinade that delivers serious umami without any soy or pork-derived ingredients. The overnight marinade is where the magic happens, letting every strip of flank steak or top round soak up that layered, savory flavor before it ever hits the oven. A low-and-slow dry at 175°F with the oven door cracked open pulls out the moisture gradually, leaving you with jerky that bends just right — leathery and satisfying, never brittle. Slicing the beef partially frozen is a small trick that makes a big difference, giving you clean, even strips that dry uniformly. Once cooled and packed into an airtight container, this jerky keeps beautifully and travels even better, making it ideal for road trips, hikes, or just keeping a stash at your desk. If you've been frustrated by store-bought options that sneak in unexpected ingredients, making your own from scratch puts you fully in control of every single thing that goes into 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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