MSG Free Whole30 Beef Jerky Snack Plate
Homemade beef jerky hits differently when you know exactly what went into it — no mystery seasonings, no flavor enhancers, just clean, real ingredients doing all the work. Coconut aminos stand in for soy sauce here, bringing that savory depth without any added glutamates, while apple cider vinegar and smoked paprika layer in bold, smoky flavor that makes every strip genuinely craveable. The low-and-slow oven method pulls moisture out gradually, giving you that satisfying chew and slight crack at the fold that good jerky is all about. Paired with crisp baby carrots, cool cucumber rounds, briny olives, and a handful of raw nuts, this becomes a full snack spread that feels intentional rather than thrown together. Store-bought jerky is one of the trickiest snacks to vet — labels are often vague about seasoning blends and additives — so making your own puts you fully in control. The overnight marinade does most of the heavy lifting, so the active effort is minimal even though the results taste like something you'd pay a lot for at a specialty shop.
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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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