Hazelnut 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 you know exactly what went into it — and this bright, herbaceous version is proof that jerky can be so much more than a gas station snack. Lean top round or flank steak gets a long soak in a marinade built around coconut aminos, fresh lemon juice and zest, fragrant dill, garlic, ginger, and a warm hit of turmeric, resulting in strips that are savory, citrusy, and genuinely craveable. The slow oven-dry method at 175°F does all the heavy lifting, gradually pulling moisture from the meat until each piece is deeply browned and perfectly chewy without being brittle. Store-bought jerky is a minefield of ambiguous "natural flavors" and shared processing lines, so making your own means you control every single ingredient from start to finish. The marinade is completely free of any nut-derived ingredients — coconut aminos come from coconut blossom sap, not tree nuts, making them a clean swap for soy sauce here. A quick pat-dry before the oven and a single flip halfway through are the only real techniques required, keeping the process approachable even if you've never made jerky before. Batch it on a weekend and you'll have a protein-packed snack ready to grab 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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