Cinnamon Free Lemon-Dill Beef Jerky

Total time12 hr 20 min

Prep time20 min

Cook time4 hr

4.9

(20)

Homemade beef jerky is one of those snacks that feels almost too good to be true — chewy, savory, deeply satisfying, and completely made from scratch in your own kitchen. This version skips the warm spices that show up in so many commercial and homemade jerky recipes, leaning instead on bright lemon, fragrant fresh dill, garlic, and a touch of ginger for a flavor profile that feels genuinely fresh and unexpected. Coconut aminos bring that essential umami depth without any soy, and the turmeric adds a subtle earthiness and gorgeous color to every strip. The long marinade — anywhere from eight to twenty-four hours — means the beef soaks up every bit of that citrusy, herby goodness before it ever hits the oven. A low-and-slow dry at 175°F does all the heavy lifting, and flipping the strips halfway through ensures even drying without any guesswork. Store-bought jerky is notoriously hard to vet when you're avoiding certain spice blends, so making your own puts you fully in control of every single ingredient. The result is a snappy, boldly flavored jerky that's just as good tucked into a lunchbox as it is grabbed straight from the jar on the counter.

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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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