Turkey Free Smoky Beef Jerky
Jerky lovers who want a clean, beef-only snack are going to be obsessed with this recipe. Flank steak or top round gets sliced thin, soaked overnight in a bold marinade of coconut aminos, apple cider vinegar, smoked paprika, and a hit of cayenne, then slow-dried in the oven until perfectly leathery and chewy. The result is deeply smoky, savory, and satisfying — the kind of snack you'll want to keep stashed in your bag at all times. Store-bought jerky is notoriously tricky territory, often packed with additives and mystery proteins, so making your own puts you completely in control of every ingredient. The low-and-slow oven method with the door propped open is a clever trick that pulls moisture out gradually without any special equipment. A quick internal temperature check ensures every strip is safe and properly dried before it goes into storage. Once cooled, it keeps beautifully in an airtight container and tastes even better the next day.
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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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