Hazelnut Free Orange-Garlic Beef Jerky
Bright citrus, punchy garlic, and a hint of warm ginger come together in a marinade that transforms lean beef into something genuinely craveable. The orange juice and zest give every strip a subtle sweetness and tang that plays beautifully against the savory depth of coconut aminos and apple cider vinegar. A touch of turmeric and honey round things out, making this one of those snacks that's hard to stop eating once you start. For anyone navigating nut allergies, packaged jerky can be a minefield ā shared facilities and mystery seasonings make store-bought a gamble ā so making your own is a smart, satisfying solution. The process is straightforward: a long overnight marinade does the heavy lifting, and a low, slow oven does the rest. Slicing the partially frozen beef ensures thin, even strips that dry consistently, and flipping halfway through guarantees that deep, chewy texture you want in a great jerky. Cool it completely before storing and you'll have a protein-packed snack ready to grab all week long.
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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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