Wheat Free Smoky Beef Jerky
Store-bought jerky is one of those snacks that looks simple but almost always hides soy sauce or wheat-based marinades in the ingredient list — making it a minefield for anyone avoiding gluten or wheat. This version sidesteps all of that by using coconut aminos as the flavor base, delivering that deep, savory umami punch without a drop of wheat in sight. The marinade layers smoked paprika, garlic, onion, and a hit of cayenne into something genuinely bold, and the long overnight soak means every strip is packed with flavor all the way through. Partially freezing the beef before slicing is a clever trick that makes clean, even cuts easy even without a mandoline. The low-and-slow oven method with the door propped open does the real work, pulling moisture out gradually so you end up with jerky that's chewy and satisfying rather than tough or brittle. Cooling the strips completely on the rack before storing keeps them from getting soggy, so they stay snackable for days. Whether you're road-tripping, meal-prepping, or just tired of reading labels at the gas station, this is the batch you'll want to keep on hand.
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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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