BHA & BHT Free Whole30 Beef Jerky Snack Plate
Homemade beef jerky is one of those snacks that feels indulgent but is actually built on clean, whole ingredients — and this version delivers serious smoky, savory depth without any of the synthetic preservatives hiding in most store-bought bags. BHA and BHT are common in commercial jerky to extend shelf life, so making your own is one of the most straightforward ways to sidestep those additives entirely. Flank steak or top round gets a long soak in a marinade of coconut aminos, apple cider vinegar, and warm spices like smoked paprika and garlic powder, then slowly dries in a low oven until perfectly chewy and deeply flavored. The low-and-slow method does all the preservation work naturally, no chemical shortcuts needed. Once the jerky cools and firms up, it gets arranged on a board with crisp baby carrots, cool cucumber rounds, briny Castelvetrano or Kalamata olives, and a handful of raw almonds or macadamia nuts — a genuinely satisfying spread that works as a meal-prep lunch, a post-workout snack, or a grazing board for guests. Every component is whole and recognizable, which means you know exactly what you're eating. It's the kind of snack plate that makes clean eating feel like something worth looking forward to.
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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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