Nitrate & Nitrite Free Whole30 Beef Jerky Snack Plate
Most store-bought jerky relies on sodium nitrate or nitrite as a preservative, which means label-reading becomes a frustrating chore for anyone avoiding those additives. This recipe skips all of that entirely — the marinade is built on coconut aminos and apple cider vinegar, which deliver deep, savory flavor while the low-and-slow oven method does the actual preserving work. Flank steak or top round gets sliced thin, soaked overnight in a smoky, garlicky blend, then dried at 175°F until it hits that perfect chewy-but-snappy texture that makes jerky so satisfying. The snack plate component turns it into a full spread: crisp baby carrots, cool cucumber rounds, buttery Castelvetrano olives, and a handful of raw almonds or macadamia nuts round everything out beautifully. It's the kind of grazing board that looks impressive but comes together with almost zero effort once the jerky is done. Whether you're meal-prepping for the week or putting something out for guests, this plate hits every note — salty, crunchy, savory, and fresh — without a single questionable ingredient in sight.
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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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