Sesame 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. The marinade leans on coconut aminos instead of traditional soy sauce, which means you get that rich, umami-forward depth without any sesame or hidden allergens that tend to sneak into store-bought blends. Smoked paprika, garlic powder, and a kick of optional cayenne do the heavy lifting on flavor, while apple cider vinegar tenderizes the meat just enough to keep every strip satisfyingly chewy. The low-and-slow oven method — door propped open to let moisture escape — is the real secret to getting that perfect leathery texture without a dehydrator. Slicing the partially frozen steak against the grain makes prep surprisingly easy, and the long overnight marinade means the flavor goes all the way through. Once you've made a batch of this at home, it's genuinely hard to go back to packaged jerky with its mystery ingredients and questionable ingredient lists.
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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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