Breastfeeding Friendly Lemon-Dill Beef Jerky
Bright, herby, and deeply savory, this beef jerky is the kind of high-protein snack that actually earns its place in your rotation. The marinade leans on coconut aminos instead of soy sauce, which keeps things clean and avoids common additives that nursing parents often prefer to sidestep. Fresh lemon juice, lemon zest, and a generous handful of dill give every strip a zippy, aromatic lift that feels genuinely different from anything you'd grab off a gas station shelf. Ginger and turmeric round out the flavor with a warm, subtle depth — and both are ingredients many breastfeeding folks actively seek out. The low-and-slow oven method dries the beef gently at 175°F, and the recipe includes a clear internal temperature check to make sure every piece hits 160°F before it's done — no guesswork, no shortcuts. It takes some patience between the overnight marinade and the drying time, but the hands-on effort is minimal, and the payoff is a stash of satisfying, portable jerky that keeps for weeks in the fridge. Whether you're feeding a newborn at 2 a.m. or just need something substantial to snack on between feeds, this one delivers.
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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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