Cinnamon Free Whole30 Beef Jerky Snack Plate
Smoky, chewy, deeply savory beef jerky made at home is one of those things that sounds ambitious until you actually do it — and then you wonder why you ever bought the packaged stuff. The marinade here leans on coconut aminos and apple cider vinegar for that punchy, umami-forward depth, with smoked paprika, garlic, and onion powder doing the heavy lifting on flavor. Store-bought jerky is a minefield for anyone avoiding certain spices, since blends and seasonings often sneak in unexpected ingredients — making this from-scratch version a genuinely reliable option. Every ingredient in the marinade is straightforward and easy to verify, so you know exactly what's going into each strip. The low-and-slow oven method pulls out moisture gradually, giving you that perfect bend-without-breaking texture that makes jerky so satisfying to eat. Paired with crisp baby carrots, cool cucumber rounds, briny olives, and a handful of buttery nuts, this becomes a full snack spread that feels intentional and a little impressive. It's the kind of plate you set out and watch disappear.
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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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