Artificial Flavors Free Whole30 Beef Jerky Snack Plate
Store-bought jerky is one of those snacks that almost always comes loaded with artificial smoke flavoring, mystery seasonings, and preservatives you can't pronounce — which makes finding a clean option genuinely frustrating. This homemade version skips all of that entirely, relying on coconut aminos, apple cider vinegar, smoked paprika, and a handful of real spices to build deep, savory flavor from scratch. The marinade does the heavy lifting overnight, so by the time the beef hits the oven, it's already packed with bold, smoky-tangy character that no lab-made flavoring could replicate. Low and slow at 175°F pulls out the moisture gradually, giving you that satisfying chew and slight crack at the fold that makes jerky so addictive. Paired with crisp baby carrots, cool cucumber rounds, briny Castelvetrano olives, and a handful of raw almonds or macadamia nuts, it becomes a full snack spread that actually keeps you full. Everything on the plate is whole, recognizable, and exactly what it says it is — no fillers, no shortcuts, no fine print required. It's the kind of snack board you'll want to keep stocked every week.
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Learn more →Ingredients
4 servings
For the jerky
- 1 ½ lb flank steak or top round, trimmed of visible fat
- ¼ cup coconut aminos
- 2 tbsp apple cider vinegar
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp black pepper
- ½ tsp fine sea salt
- ¼ tsp cayenne pepper (optional)
For the snack plate
- 1 cup baby carrots
- 1 cup cucumber, sliced into rounds
- ½ cup pitted castelvetrano or kalamata olives
- ½ cup raw almonds or macadamia nuts
Instructions
- 1
Place the flank steak in the freezer for 30 minutes until firm but not frozen solid — this makes slicing easier. Using a sharp knife, slice the beef against the grain into strips about 1/8-inch thick. For chewier jerky, slice with the grain.
- 2
In a zip-top bag or shallow dish, combine the coconut aminos, apple cider vinegar, smoked paprika, garlic powder, onion powder, black pepper, salt, and cayenne (if using). Add the beef strips and toss to coat evenly. Seal and refrigerate for at least 8 hours or overnight.
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