Chestnut Free Orange-Garlic Beef Jerky

Bright citrus, punchy garlic, and a deep savory backbone make this homemade beef jerky genuinely hard to stop eating. The marinade leans on fresh orange juice and zest, coconut aminos, apple cider vinegar, and a hit of ginger and turmeric — bold flavors that soak into every strip overnight for maximum payoff. Chilling the steak before slicing is a clever trick that makes thin, even cuts much easier to achieve, and slicing against the grain keeps the finished jerky tender rather than tough. A low-and-slow oven dry at 175°F does all the heavy lifting, no dehydrator required, and flipping the strips halfway through ensures even browning on every piece. Store-bought jerky often hides unexpected additives or is processed on shared lines with tree-nut products, so making your own from scratch gives you complete control over every ingredient. The finished strips keep in the fridge for up to two weeks or in the freezer for up to three months, making it a genuinely practical snack to batch-prep. Whether you're packing it for a hike, a road trip, or just the weekly snack drawer, this is the kind of recipe you'll come back to again and again.

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