Nightshade Free Orange-Garlic Beef Jerky
Chewy, deeply savory, and bright with citrus, this beef jerky hits every snack craving without a single nightshade in sight. So many store-bought jerkies rely on chili powder, paprika, or tomato-based sauces for their kick ā ingredients that are completely off the table for anyone avoiding nightshades ā but this marinade builds serious depth through a different route entirely. Fresh orange juice and zest bring a sweet, tangy punch, while coconut aminos, garlic, ginger, and a touch of turmeric layer in that rich, umami-forward flavor you want from a great jerky. The honey rounds everything out and helps the strips caramelize beautifully during the long, low oven dry. Partially freezing the steak before slicing is a smart trick that makes getting those thin, even strips much easier, and the overnight marinade means the flavor goes all the way through every piece. The result is jerky that's genuinely snack-worthy ā bold, a little tangy, and satisfying in a way that makes it hard to stop at just one strip.
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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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