Chestnut 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 a serious upgrade from anything you'd pull off a gas station shelf. Lean top round or flank steak gets sliced thin and soaked in a punchy marinade built on coconut aminos, fresh lemon juice and zest, fragrant dill, garlic, ginger, and a warm hit of turmeric — the kind of flavor combination that makes you wonder why jerky isn't always made this way. The long marinade time, anywhere from eight to twenty-four hours, means every strip is thoroughly seasoned before it ever hits the oven. A low-and-slow dry at 175°F does all the heavy lifting, turning those marinated strips into chewy, intensely flavored jerky without any special equipment beyond a wire rack and a baking sheet. Store-bought jerky often hides unexpected additives and seasonings that can be tricky to vet, so making your own from scratch puts you completely in control of every ingredient. The finished batch keeps at room temperature for up to a week or in the fridge for up to three weeks, making it a genuinely practical snack to have on hand.

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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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