Shellfish 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 marinade built on coconut aminos, smoked paprika, apple cider vinegar, and a lineup of bold spices — the result is rich, complex flavor with just the right amount of heat if you go for the cayenne. Every single ingredient here is straightforward and easy to verify, so there's no second-guessing what went into your snack. The low-and-slow oven method does all the heavy lifting, gently drying the strips over several hours until they hit that perfect leathery chew without a single shiny or underdone spot. Propping the oven door open is a small but genius move that lets moisture escape and keeps the texture on point. Once cooled and packed into an airtight container, this jerky is ready to fuel road trips, hikes, or just an afternoon snack attack. It's the kind of recipe you'll want to keep on rotation.
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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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