Soy Free Lemon-Dill Beef Jerky

Total time12 hr 20 min

Prep time20 min

Cook time4 hr

4.9

(20)

Homemade beef jerky hits differently when you know exactly what went into it, and this lemon-dill version is bright, savory, and genuinely hard to stop eating. The secret weapon here is coconut aminos, which delivers that deep, umami-rich marinade base you'd expect from soy sauce — without any soy whatsoever. Fresh lemon juice and zest keep things lively, while chopped dill, garlic, ginger, and turmeric layer in an herby, slightly earthy complexity that makes this jerky feel a cut above anything you'd grab off a gas station shelf. Slicing the beef after a quick freeze makes the whole process surprisingly manageable, and the long marinade time — anywhere from 8 to 24 hours — means the flavors really sink in deep. A low-and-slow oven dry at 175°F does all the heavy lifting, and flipping the strips halfway through ensures even, consistent results. The finished jerky is chewy, intensely flavored, and stores well, so it's worth making a full batch to keep on hand for snacking all 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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