Citric Acid Free Whole30 Beef Jerky Snack Plate
Homemade beef jerky hits differently when you know exactly what went into it — no mystery preservatives, no citric acid used as a shelf-life extender, just clean, real ingredients doing all the work. Coconut aminos and apple cider vinegar bring that deep, savory punch to the marinade, while smoked paprika, garlic, and a whisper of cayenne build layers of flavor that store-bought versions rarely match. The low-and-slow oven method pulls moisture out gradually, giving you that satisfying chew and slight crack at the fold without any of the additives that make so many commercial jerkies off-limits. Pairing the strips with crisp baby carrots, cool cucumber rounds, buttery Castelvetrano olives, and a handful of raw nuts turns a simple snack into something genuinely crave-worthy and filling. It's the kind of grazing plate that looks impressive on a board but comes together with almost zero effort once the jerky is done. If you've been stuck reading ingredient labels at the gas station and walking away empty-handed, making a batch of this at home is an absolute relief.
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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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