Walnut Free Smoky Beef Jerky
Homemade beef jerky hits differently than anything you'll find in a gas station rack — deeply savory, smoky, and chewy in all the right ways. The marinade here leans on coconut aminos and apple cider vinegar to build that bold, umami-rich base, while smoked paprika, garlic powder, and a whisper of cayenne give every strip serious depth and a gentle kick. A long overnight soak means the flavor goes all the way through the meat, not just on the surface. Slicing the steak partially frozen is a clever trick that makes getting those thin, even strips genuinely easy, even without a deli slicer. Low-and-slow oven drying with the door propped open pulls out moisture gradually, giving you that satisfying leathery chew without any special equipment. Store-bought jerky can be a minefield of unexpected additives and shared-facility warnings, so making your own from scratch puts you fully in control of every single ingredient. Once cooled, it keeps beautifully in an airtight container — if 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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