Gluten Free Lemon-Dill Beef Jerky

Total time12 hr 20 min

Prep time20 min

Cook time4 hr

4.9

(20)

Homemade beef jerky hits differently when the marinade is this bright and herbaceous — tangy lemon, fragrant fresh dill, warm turmeric, and a kick of ginger all working together on tender strips of top round or flank steak. The secret weapon here is coconut aminos, which delivers that deep, savory backbone you'd normally get from soy sauce, making this completely safe for anyone avoiding gluten without sacrificing a single bit of flavor. Store-bought jerky is notoriously tricky territory, with soy-based marinades and shared processing lines showing up on label after label, so making your own is genuinely the smartest move. The process is straightforward: a long marinade in the fridge lets all those bold flavors soak deep into the meat, and a low, slow oven dry pulls out the moisture until you get that satisfying, chewy bite. Flipping the strips halfway through and checking the internal temperature ensures every piece is both perfectly dried and food-safe. The finished jerky keeps for up to a week at room temperature or three weeks in the fridge, which means you can make a big batch and snack on it all week long.

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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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