Barley Free Orange-Garlic Beef Jerky

Total time12 hr 20 min

Prep time20 min

Cook time4 hr

4.8

(26)

Chewy, deeply savory, and bright with citrus, this homemade beef jerky is the kind of snack that disappears fast. The marinade leans on coconut aminos instead of conventional soy sauce or Worcestershire, which means you sidestep the grain-based additives that sneak into so many store-bought jerky blends. Fresh orange juice and zest bring a lively sweetness, while minced garlic, grated ginger, and a touch of turmeric layer in warmth and depth that no gas-station jerky can compete with. A long overnight marinade does the heavy lifting, so by the time the beef hits the oven, every strip is packed with flavor all the way through. The low-and-slow oven method gives you full control over texture — pull it a little early for a chewier bite, or let it go the full four hours for something closer to a firm, snappy strip. Cooling the finished jerky completely before sealing it up is the small step that keeps it from getting soggy in storage. Whether you're road-tripping, hiking, or just raiding the fridge, this is a protein-packed option you can feel genuinely good about reaching for.

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Ingredients

6 servings

For the jerky

1 ½ lb flank steak or top round, trimmed of visible fat

For the marinade

⅓ cup fresh orange juice (from about 1 large orange)
1 tsp orange zest
3 tbsp coconut aminos
1 tbsp apple cider vinegar
3 cloves garlic, minced
1 tsp fresh ginger, finely grated
½ tsp ground turmeric
1 tsp honey
1 tsp fine sea salt

Instructions

1
Place the steak in the freezer for 30–45 minutes, until firm but not frozen solid. This makes it much easier to slice thinly and evenly.
2
While the beef chills, whisk together the orange juice, orange zest, coconut aminos, apple cider vinegar, garlic, ginger, turmeric, honey, and salt in a bowl until the salt and honey are fully dissolved.

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