Chicken 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 grab 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, chopped dill, garlic, ginger, and a warm hit of turmeric — flavors that are bold without being overpowering. The long marinade time, anywhere from 8 to 24 hours, lets every strip soak up that citrusy, aromatic depth before it ever hits the oven. A low-and-slow dry at 175°F does all the heavy lifting, turning the marinated beef into chewy, intensely flavored strips that are satisfying in a way that feels almost effortless. Store-bought jerky can be a minefield of hidden poultry-derived broths, chicken fat, or shared-facility warnings, so making your own from scratch means you know exactly what went into every bite. The finished jerky keeps well at room temperature for up to a week or in the fridge for three, making it a genuinely practical snack to batch-prep for the week ahead.

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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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