Rice 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 instead of soy sauce, which keeps things clean and naturally free of grain-based additives — a small swap that makes a big difference for anyone navigating ingredient labels. Fresh lemon juice, lemon zest, and a generous handful of dill give each strip a citrusy, almost Mediterranean character that sets it apart from standard smoky-sweet versions. Ginger, garlic, and turmeric round out the flavor with a gentle warmth that builds as you chew. The low-and-slow oven method does all the heavy lifting — no dehydrator required — and the wire rack setup ensures even airflow so every piece dries consistently. Patting the strips dry before they go into the oven and flipping them halfway through are the two small steps that really lock in that satisfying, chewy-but-not-tough texture. Make a batch on the weekend and you'll have a protein-packed, portable snack ready to go for the entire week.

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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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