Brazil Nut Free Lemon-Dill Beef Jerky

Total time12 hr 20 min

Prep time20 min

Cook time4 hr

4.9

(20)

Homemade jerky hits differently when the marinade is this bright and herbaceous — tangy lemon, fresh dill, and a warm undercurrent of turmeric and ginger make every strip genuinely interesting. Coconut aminos stand in for soy sauce, bringing that savory depth without any of the usual allergen concerns that come with store-bought jerky, where ingredient lists can be a minefield. The marinade comes together in minutes, and after a long soak in the fridge, the beef absorbs every bit of that citrusy, aromatic flavor before it ever hits the oven. Slicing the meat straight from the freezer is a small trick that pays off big — clean, even strips mean consistent drying and better texture across the whole batch. Low and slow in the oven at 175°F does the work without any special equipment, and flipping halfway through ensures both sides dry evenly. The result is chewy, deeply flavored jerky that's genuinely snack-worthy, and it keeps well enough to make a big batch worth every minute of the wait.

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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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