Macadamia Free Orange-Garlic Beef Jerky

Total time12 hr 20 min

Prep time20 min

Cook time4 hr

4.8

(26)

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 — a lineup that's bold and complex without a single nut in sight. For anyone navigating tree nut concerns, store-bought jerky can be a minefield of shared facilities and mystery seasonings, so making your own is a genuinely smart move. A long overnight marinade does the heavy lifting on flavor, and a low, slow oven dry gives you that satisfying chew with a slight crack at the fold — exactly what good jerky should do. Slicing the partially frozen steak against the grain is the little trick that keeps every strip tender rather than tough. The finished jerky keeps in the fridge for up to two weeks or the freezer for up to three months, so a single batch goes a long way for snacking, road trips, or lunchbox additions.

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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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