Seed Oil Free Smoky Beef Jerky
Most store-bought jerky is loaded with soybean oil, canola oil, or mystery "natural flavors" that make it hard to trust the label — this homemade version sidesteps all of that entirely. The marinade leans on coconut aminos and apple cider vinegar for a deep, savory base, while smoked paprika, garlic, and onion powder layer in that classic jerky flavor you're after. A touch of cayenne brings optional heat, and the whole thing comes together without a single drop of industrial seed oil in sight. Partially freezing the steak before slicing is a clever trick that gives you clean, even strips — and slicing against the grain keeps things tender while still delivering that satisfying chew. The low-and-slow oven method with the door propped open does the real work, pulling moisture out gradually so you get properly dried, leathery jerky every time. It's the kind of high-protein snack you can actually feel good about tossing in a bag for road trips, hikes, or just keeping on the counter for the week.
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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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