Barley Free Lemon-Dill Beef Jerky

Total time12 hr 20 min

Prep time20 min

Cook time4 hr

4.9

(20)

Bright, herby, and deeply savory, this beef jerky is the kind of snack that disappears fast once it hits the counter. The marinade leans on coconut aminos instead of traditional soy sauce, which means you get that rich umami depth without any grain-based ingredients sneaking in — a real win when you're navigating labels at the store. Fresh lemon juice, lemon zest, and a generous handful of chopped dill give every strip a citrusy, garden-fresh lift that sets this batch apart from anything you'd find in a gas station rack. Ginger and turmeric round out the flavor with a subtle warmth that builds as you chew. The technique is straightforward: a long marinade, a low oven, and a wire rack to let the air circulate evenly around each strip. Flipping halfway through and checking the internal temperature ensures the jerky is both safe and perfectly textured — dry and bendy, never brittle. Make a batch on the weekend and you'll have a protein-packed, satisfying snack ready to grab all week long.

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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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