Pregnancy Friendly Lemon-Dill Beef Jerky
Homemade jerky is one of those snacks that feels indulgent but is actually packed with protein — exactly what you want when hunger strikes hard and fast. Store-bought versions can be a minefield of preservatives, added sugars, and ambiguous curing agents that give pause during pregnancy, so making your own puts you fully in control of every single ingredient. The marinade here leans on coconut aminos instead of soy sauce, keeping things clean and lower in sodium, while fresh lemon, dill, garlic, and a touch of turmeric bring a bright, herby flavor that's genuinely craveable. Ginger adds a subtle warmth that also happens to be a classic ally for an unsettled stomach. The oven-drying method is key for safety — the recipe specifically calls for confirming an internal temperature of 160°F, which is the threshold that matters most when you're eating for two. Slicing the beef thin, marinating it low and slow, and drying it at a steady 175°F means you end up with deeply savory, chewy strips that are as satisfying as any gas-station bag — just infinitely better for you right now.
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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
Ingredient noteCook all meat thoroughly when pregnant.
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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