Rice 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. Flank steak or top round gets sliced thin and soaked overnight in a bold marinade built from coconut aminos, apple cider vinegar, smoked paprika, and a lineup of warming spices — no soy sauce, no fillers, nothing you'd need to second-guess. The low-and-slow oven method does all the heavy lifting, slowly pulling moisture from the meat over three to four hours until every strip is perfectly leathery and packed with flavor. Propping the oven door open is a small trick that makes a real difference, letting steam escape so the jerky dries evenly rather than steaming through. The result is chewy, smoky, and just a little spicy if you go for the cayenne — the kind of snack that disappears faster than you expect. Packaged jerky often hides grain-based additives or sauces that can sneak in unwanted ingredients, so making your own from scratch gives you full control over every element. Cool it 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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