MSG Free Orange-Garlic Beef Jerky

Total time12 hr 20 min

Prep time20 min

Cook time4 hr

4.8

(26)

Homemade beef jerky hits differently when you know exactly what went into it — and this citrus-forward version delivers bold, savory flavor without a single additive or flavor enhancer in sight. Most store-bought jerky relies heavily on soy sauce and seasoning blends that can quietly sneak in glutamates, so making your own is genuinely the cleanest path to a satisfying chew. Here, coconut aminos stand in for soy sauce, bringing that deep umami backbone while keeping the ingredient list completely clean. Fresh orange juice and zest brighten everything up, while minced garlic, grated ginger, and a touch of turmeric layer in warmth and complexity that builds with every bite. A long overnight marinade does the heavy lifting, so by the time the strips hit the oven rack, the beef is already packed with flavor. Low-and-slow oven drying at 175°F gives you that perfectly chewy, slightly crackly texture that makes it impossible to stop at just one piece. Cool it completely before storing and you've got a protein-packed snack ready to go for the next two weeks — or longer if you stash some in the freezer.

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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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