Lactose 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 the kind of snack that disappears fast once it hits the counter. The marinade is built around coconut aminos, fresh lemon juice and zest, fragrant dill, garlic, ginger, and a warm hit of turmeric — every strip is packed with bold, layered flavor that store-bought jerky rarely delivers. Because the entire recipe is naturally free of dairy in any form, there's no need to scan ingredient labels or worry about hidden milk derivatives sneaking into your snack stash. The low-and-slow oven method does all the heavy lifting, drawing out moisture over several hours until the beef is perfectly chewy and deeply browned. Chilling the meat before slicing is a small trick that makes a real difference, giving you clean, even strips that dry uniformly. A long marinade — anywhere from eight hours to a full day — means the lemon and dill have time to fully penetrate the meat, so the flavor goes all the way through rather than sitting on the surface. Make a batch on the weekend and you'll have a protein-packed, travel-friendly snack ready for the whole 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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