Paleo 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 makes you forget store-bought versions ever existed. The marinade is where the magic happens — coconut aminos stand in for soy sauce, delivering that rich umami depth without any grains or legumes, while fresh lemon juice, lemon zest, and a generous handful of dill give every strip a clean, almost Mediterranean brightness. Garlic, ginger, and turmeric round things out with a subtle warmth that builds as you chew. Trimming the fat and slicing the beef thin before a long marinade ensures the flavors penetrate all the way through, so you're not just tasting the outside. The low-and-slow oven method does the heavy lifting — no dehydrator required — and the wire rack setup lets air circulate so every piece dries evenly. It's genuinely satisfying to pull a batch out of the oven knowing exactly what went into it, with zero fillers, added sugars, or questionable preservatives. Make a full batch on the weekend and you'll have a protein-packed, grab-and-go snack ready for the entire 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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