Artificial Flavors Free Lemon-Dill Beef Jerky
Homemade beef jerky is one of those snacks that feels almost too good to be true — chewy, savory, and deeply satisfying in a way that store-bought versions rarely match. The problem with most packaged jerky is that the ingredient list reads like a chemistry experiment, loaded with artificial smoke flavors, synthetic seasonings, and preservatives you'd rather not think about. This recipe keeps everything clean and real, leaning on fresh lemon juice, lemon zest, fragrant dill, garlic, ginger, and coconut aminos to build a marinade that's genuinely bright and complex. The turmeric adds a warm, earthy undertone that plays beautifully against the citrus, and the long marinade time — anywhere from 8 to 24 hours — means the beef soaks up every bit of that flavor before it ever hits the oven. Low-and-slow drying at 175°F does all the heavy lifting, gradually pulling moisture from the meat until you get that perfect chewy-but-not-brittle texture. The result is a snack you can feel good about reaching for, whether you're packing it for a hike, a road trip, or just keeping it on the counter for the week ahead.
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Learn more →Ingredients
6 servings
For the jerky
- 1 ½ lb beef top round or flank steak, trimmed of visible fat
For the marinade
- ¼ cup coconut aminos
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest (from about 1 large lemon)
- 3 tbsp fresh dill, finely chopped
- 2 cloves garlic, minced
- 1 tsp fresh ginger, finely grated
- 1 tsp ground turmeric
- 1 tsp fine sea salt
Instructions
- 1
Place the beef in the freezer for 30–45 minutes, until it is firm but not frozen solid — this makes slicing much easier. Using a sharp knife, slice the beef against the grain into strips about 1/8 to 1/4 inch thick. For chewier jerky, slice with the grain.
- 2
In a zip-top bag or shallow dish, combine the coconut aminos, lemon juice, lemon zest, fresh dill, garlic, ginger, turmeric, and sea salt. Stir or squeeze to mix well.
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