Carrageenan Free Whole30 Beef Jerky Snack Plate
Homemade beef jerky hits differently when you know exactly what went into it — no mystery additives, no stabilizers, just real ingredients you can actually pronounce. Store-bought jerky is one of the sneakiest places carrageenan and other thickeners hide, often tucked into marinades or flavor coatings without much fanfare on the label. Here, flank steak gets a long soak in coconut aminos and apple cider vinegar with a smoky, garlicky spice blend, then slow-dries in the oven until it's deeply savory and perfectly chewy. The low-and-slow method does all the work, and the result is jerky with real depth of flavor that puts any gas station bag to shame. Paired with crisp baby carrots, cool cucumber rounds, briny Castelvetrano olives, and a handful of raw almonds or macadamia nuts, it becomes a genuinely satisfying snack spread that feels intentional rather than just "compliant." Everything on the plate is whole, recognizable, and free of the processed fillers that make snacking feel like a gamble. Make a batch on the weekend and you've got grab-and-go fuel sorted for the whole 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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