Homemade beef jerky hits differently than anything you'd grab off a gas station shelf, and this smoky, deeply savory version is proof. Flank steak or top round gets sliced thin and soaked overnight in a bold marinade built on coconut aminos, apple cider vinegar, smoked paprika, and a lineup of warm spices — no soy sauce, no Worcestershire, nothing that sneaks in grain-based ingredients. That swap matters more than you'd think, because so many store-bought jerkies and marinades rely on condiments that contain hidden grain derivatives, making label-reading a part-time job. Here, every ingredient is straightforward and easy to verify. The low-and-slow oven method — 175°F with the door propped open — pulls moisture out gradually, giving you that satisfying leathery chew without a dehydrator. A quick internal temperature check ensures every strip is fully safe to eat, not just dry on the outside. Once cooled, it keeps beautifully in an airtight container, making it a genuinely great high-protein snack to have on hand all week.
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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.
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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