Mustard 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 leans on coconut aminos for that umami depth, while fresh lemon juice, lemon zest, and chopped dill give every strip a clean, citrusy lift that feels genuinely different from anything you'd grab off a store shelf. A touch of turmeric, ginger, and garlic round things out with warmth and complexity — no shortcuts, no fillers. Store-bought jerky is notoriously tricky territory when you're avoiding mustard, since it hides in spice blends and "natural flavors" more often than you'd expect. Making it yourself with this straightforward marinade means you know exactly what went into every bite. The low-and-slow oven method does the heavy lifting, and the simple technique of partially freezing the beef before slicing makes getting those clean, even strips surprisingly easy. Whether you're packing it for a road trip, a hike, or just keeping it on hand for a high-protein snack, this one is worth the overnight marinade.

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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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