Legume 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 aromatic — fresh lemon juice, lemon zest, and a generous handful of chopped dill give every strip a citrusy, herbaceous punch that store-bought versions rarely come close to. The base is lean beef top round or flank steak, sliced thin and soaked for up to 24 hours so the flavors really sink in. Coconut aminos stand in for soy sauce here, which means the whole marinade is naturally free from legume-derived ingredients without any awkward substitutions or flavor sacrifices. Garlic, ginger, and turmeric round out the profile with a subtle warmth that makes each piece genuinely complex. The low-and-slow oven method does all the heavy lifting — a few hours at 175°F and you've got deeply browned, chewy jerky that's been safely brought to temperature. It's the kind of snack you'll want to keep stocked in the fridge at all times, whether you're road-tripping, hiking, or just need something satisfying between meals.

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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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