Gelatin 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. The marinade layers coconut aminos, fresh lemon juice and zest, chopped dill, garlic, ginger, and turmeric into something that tastes genuinely complex — tangy and aromatic with a subtle warmth that builds as you chew. Many commercial jerkies sneak in unexpected additives or binding agents, so making your own means you know exactly what went into every strip. The low-and-slow oven method does all the heavy lifting, and the wire rack setup ensures even airflow so the beef dries out properly without any fuss. Slicing the meat after a quick freeze is a small trick that makes a real difference, giving you clean, uniform strips that dry evenly and have that satisfying chew. It keeps well at room temperature for up to a week or in the fridge for up to three weeks, making it a smart batch-cook snack to have on hand.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!