High Fructose Corn Syrup Free Whole30 Beef Jerky Snack Plate
Homemade beef jerky hits differently when you know exactly what went into it — no mystery sweeteners, no corn syrup hiding in the marinade, just real ingredients doing all the work. Coconut aminos bring that deep, savory punch you'd expect from a classic jerky marinade, while apple cider vinegar and smoked paprika layer in complexity that store-bought versions try to fake with additives. Slicing the beef thin, letting it soak overnight, and drying it low and slow in the oven produces strips that are chewy, bold, and genuinely satisfying. The snack plate build-out is the smart move here — crisp baby carrots, cool cucumber rounds, briny olives, and a handful of raw nuts turn a simple protein snack into something that actually feels like a meal. It's the kind of spread you'd set out for guests without apologizing for it being "healthy." Everything keeps well, so you can prep the jerky ahead and assemble plates throughout the week whenever hunger strikes.
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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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