Macadamia Free Lemon-Dill Beef Jerky
Homemade beef jerky hits differently when the marinade is this bright and herbaceous. A long soak in coconut aminos, fresh lemon juice, lemon zest, dill, garlic, ginger, and turmeric gives the beef deep, layered flavor that most store-bought bags simply can't compete with. The low-and-slow oven method does all the heavy lifting — no dehydrator required — and the wire rack setup ensures even airflow so every strip dries out properly. Partially freezing the beef before slicing is a small trick that makes a big difference, giving you clean, uniform strips that dry at the same rate. The turmeric and ginger add a subtle warmth that plays beautifully against the citrus, making each chewy bite feel a little more interesting than your average jerky. It's a genuinely clean snack with no mystery ingredients, which is a real win when packaged options so often include additives or shared-facility nuts you'd rather avoid. Make a batch on the weekend and you'll have a protein-packed snack ready to grab all week long.
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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.
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