Xanthan Gum Free Smoky Beef Jerky
Smoky, chewy, and deeply satisfying, this homemade beef jerky is the kind of snack that disappears fast. The marinade leans on coconut aminos and apple cider vinegar for that savory, tangy backbone, while smoked paprika, garlic powder, and a hit of cayenne build real depth without relying on any additives or thickeners. That matters more than you might think — a lot of commercial jerky and even some marinades sneak in stabilizers and binders that can be hard to spot on a label. Here, every ingredient is straightforward and easy to verify, so you know exactly what you're eating. The technique is just as clean as the ingredient list. A brief stint in the freezer makes slicing the beef effortless, and a long overnight marinade means the flavor goes all the way through every strip. Low-and-slow drying in the oven with the door cracked open pulls out moisture gradually, giving you that perfect leathery chew without any shortcuts. The result is a protein-packed, portable snack that holds up well in an airtight container — assuming it lasts long enough to store.
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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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