Eggless 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, orange zest, and coconut aminos to build layers of flavor that most store-bought versions can't touch — and every ingredient in it is naturally free of eggs, so there's nothing to swap or second-guess. A long overnight soak lets the ginger, turmeric, and garlic work all the way into the meat before it ever hits the oven. Partially freezing the flank steak before slicing is a clever trick that makes getting those thin, even strips much easier, and slicing against the grain keeps the finished jerky tender rather than tough. Low and slow in a 175°F oven does the heavy lifting, and flipping the strips halfway through ensures even drying without any special equipment. The result is deeply browned, slightly chewy jerky with a citrusy kick that tastes far more complex than the ingredient list suggests. Store it in the fridge for up to two weeks — though it rarely lasts that long.

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