Pistachio 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 touch of honey, so every strip carries a bold, layered flavor that store-bought versions rarely match. A brief stint in the freezer before slicing means you get clean, even cuts without any special equipment — just a sharp knife and a little patience. After a long overnight marinade, the beef goes low and slow in the oven until it's deeply browned and perfectly chewy with just the right snap. Because every ingredient here is straightforward and whole-food based, there's zero guesswork about hidden additives or shared-facility concerns that can make packaged snacks tricky. It's a satisfying, protein-packed snack you can keep in the fridge for two weeks or stash in the freezer for even longer — if it lasts that long.

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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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