Gelatin Free Whole30 Beef Jerky Snack Plate
Smoky, chewy, and deeply savory, this homemade beef jerky hits every craving without a single questionable ingredient in sight. Commercial jerky is notoriously tricky territory — many brands sneak in additives, sweeteners, or thickeners that can include animal-derived binders, so making your own is genuinely the safest move. Here, flank steak gets a long soak in coconut aminos and apple cider vinegar with a bold lineup of smoked paprika, garlic, and onion powder before a slow oven dry brings it to that perfect chewy-but-snappy texture. The low-and-slow method does all the heavy lifting, and the result is rich, protein-packed jerky that tastes like it came from a specialty shop. Paired with crisp baby carrots, cool cucumber rounds, briny Castelvetrano olives, and a handful of raw nuts, it becomes a full snack spread that's as satisfying as any charcuterie board. Everything on the plate is whole, recognizable, and completely free of hidden extras — just real food arranged beautifully. It's the kind of snack situation that makes you wonder why you ever reached for a store-bought bag in the first place.
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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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