Gelatin Free Orange-Garlic Beef Jerky
Chewy, bold, and packed with bright citrus heat, this beef jerky is the kind of snack that disappears fast. The marinade layers fresh orange juice and zest with minced garlic, grated ginger, and a touch of turmeric for a flavor that's complex without being fussy. Coconut aminos stand in for soy sauce and keep the whole recipe clean, while apple cider vinegar adds just enough tang to balance the honey's subtle sweetness. Many store-bought jerkies rely on additives and binders that can sneak in animal-derived setting agents, so making your own from scratch is the cleanest way to know exactly what's in every strip. A long overnight marinade does the heavy lifting, and a low, slow oven dry gives you that satisfying chew with a slight crack at the fold ā the hallmark of properly made jerky. Slicing the flank steak partially frozen is a small trick that makes a big difference in getting those thin, even strips. Whether you're road-tripping, meal prepping, or just need a high-protein snack that actually tastes like something, this one earns a permanent spot in your rotation.
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Learn more āIngredients
6 servings
For the jerky
- 1 Ā½ lb flank steak or top round, trimmed of visible fat
For the marinade
- ā 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
- Ā½ tsp ground turmeric
- 1 tsp honey
- 1 tsp fine sea salt
Instructions
- 1
Place the steak in the freezer for 30ā45 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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