Paraben 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 a serious upgrade from anything you'd pull off a gas station shelf. The marinade leans on coconut aminos instead of conventional soy sauce, which keeps the ingredient list clean and free from the synthetic additives and preservatives that show up in so many store-bought versions. Fresh lemon juice, lemon zest, and a generous handful of chopped dill give every strip a citrusy, garden-fresh punch that pairs beautifully with the earthy warmth of turmeric and ginger. Garlic and sea salt round everything out, so the flavor is bold and complex without relying on anything artificial. The low-and-slow oven method does the heavy lifting — a long marinade followed by several hours at 175°F produces jerky that's chewy, deeply browned, and satisfying in every bite. It's the kind of snack you can feel genuinely good about, whether you're packing it for a hike, a road trip, or just keeping a stash in the fridge for the 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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