Celery Free Lemon-Dill Beef Jerky

Total time12 hr 20 min

Prep time20 min

Cook time4 hr

4.9

(20)

Bright, citrusy, and packed with herbaceous flavor, this beef jerky is a serious upgrade from anything you'd grab off a gas station shelf. The marinade leans on coconut aminos for a savory, umami-rich base, while fresh lemon juice, lemon zest, and chopped dill give every strip a clean, vibrant kick that feels almost Mediterranean. A little grated ginger and ground turmeric round things out with warmth and a gorgeous golden hue that makes the finished jerky look as good as it tastes. Many store-bought jerky brands sneak in unexpected additives and flavorings, so making your own means you know exactly what went into every bite. The technique is straightforward — a long marinade, a low oven, and a wire rack to let the air circulate — and the result is chewy, deeply flavored strips that are genuinely hard to stop eating. It keeps well at room temperature for up to a week, making it a great option for road trips, hiking snacks, or just having something satisfying on hand throughout the week.

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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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