Turmeric Free Smoky Beef Jerky
Homemade beef jerky hits differently than anything you'll find in a gas station rack, and this smoky, savory version is proof. The marinade leans on coconut aminos and apple cider vinegar for a deep, tangy base, with smoked paprika, garlic powder, and onion powder building layers of bold flavor — no turmeric or golden-hued spices anywhere in sight. That matters more than you'd think, since store-bought jerky and pre-mixed seasonings often sneak in turmeric as a color booster or filler, making label-reading a part-time job. Here, every ingredient is straightforward and intentional, so you know exactly what you're chewing on. The low-and-slow oven method pulls moisture out gradually, leaving you with strips that are dry and leathery with just the right amount of chew. A quick freeze before slicing makes getting those thin, even cuts surprisingly easy, even without a deli slicer. Once cooled, it stores beautifully in an airtight container — assuming it lasts that long.
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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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