Homemade Dale’s Steak Seasoning Beef Jerky: A Salty & Savory Classic
For generations, Dale’s Steak Seasoning has been a staple in my family’s kitchen, consistently delivering perfectly marinated steaks with its signature savory and slightly salty flavor. It’s a taste deeply ingrained in my culinary memories, a flavor that speaks of backyard barbecues and family gatherings. Given its undeniable success as a steak marinade, it’s honestly a mystery why it took me so long to finally transform this beloved seasoning into a batch of homemade beef jerky. But, better late than never!
Today, I’m thrilled to share with you a recipe that brings together a nostalgic family favorite with the satisfying chew of homemade jerky: **Dale’s Steak Seasoning Beef Jerky!** This recipe promises a remarkably easy process and an incredibly delicious outcome, proving that sometimes, the best flavors are those we’ve cherished for years, reimagined in a new form.
Why Choose Dale’s Steak Seasoning for Your Homemade Jerky?
While I sometimes feel a touch of creative guilt using a pre-made marinade for jerky, the undeniable truth is that Dale’s Steak Seasoning delivers an exceptional, rich flavor that’s hard to replicate from scratch without significant effort. This isn’t just any store-bought marinade; it’s a foundational flavor from my childhood. My father, a connoisseur of perfectly grilled steaks, has relied on Dale’s for decades, a testament to its consistent quality and delicious profile. The deep, savory notes it imparts to beef are simply outstanding, making it a natural fit for beef jerky.
At its core, Dale’s Steak Seasoning is predominantly soy sauce-based, which immediately sets it up for success in the world of jerky. Soy sauce is a cornerstone ingredient in many classic jerky recipes, known for its ability to tenderize meat, add umami depth, and provide that signature salty kick that makes jerky so addictive. This marinade combines that essential soy flavor with other proprietary spices and seasonings, creating a complex, well-rounded profile that eliminates the guesswork from your jerky-making process. It’s incredibly convenient, yet yields results that taste anything but lazy.
Selecting and Preparing Your Beef: The Foundation of Great Jerky
For this particular batch of Dale’s Steak Seasoning beef jerky, I opted for my absolute favorite cut of meat: Beef Eye of Round. This choice isn’t arbitrary; the Eye of Round is consistently lean, boasts a fine grain, and offers a uniform texture, all of which are crucial characteristics for making superior jerky. Its low fat content means less trimming is required, and the uniform muscle fibers ensure that each strip dries evenly, preventing spoilage and promoting that desirable chew.
Proper preparation is key to achieving optimal results. After carefully trimming off any visible fat – as fat can spoil quickly and shorten the shelf life of your jerky – I prepared the meat for slicing. To make the slicing process easier and ensure consistent thickness, I partially froze the Eye of Round for about an hour to two. This firming up of the meat allows for cleaner, more precise cuts. Once firmed, the beef was then sliced into manageable 1-inch thick slabs, perfectly sized to feed through my specialized jerky slicer.
The Advantage of a Jerky Slicer: Achieving Uniformity
Once the perfectly firmed slabs of beef were ready, I carefully fed them through my trusted Weston Jerky Slicer. This tool is a game-changer for anyone serious about making consistently high-quality homemade jerky. While it’s not absolutely essential for every batch – a sharp knife and a steady hand can certainly get the job done – the benefits of a dedicated jerky slicer are undeniable, especially when preparing larger quantities.
The primary advantage of using a jerky slicer is the unparalleled uniformity it provides. Each strip emerges from the slicer at precisely the same thickness, whether you choose to cut with or against the grain. This consistency is paramount for even drying in the dehydrator. Unevenly sliced jerky can lead to some pieces being over-dried and brittle, while others remain under-dried and potentially unsafe. With uniform strips, you ensure that every single piece reaches the perfect texture and moisture level simultaneously, resulting in a superior product and a more efficient drying process.
If you’re an avid jerky maker or plan to make large batches regularly, investing in a good jerky slicer is highly recommended. It significantly streamlines the preparation process, reduces variability, and ultimately elevates the quality of your finished jerky. After slicing, the uniformly cut strips were perfectly prepped and ready to soak up the delicious Dale’s marinade.
Crafting the Simple Yet Flavorful Marinade
Prepare to be amazed by the simplicity of this marinade! True to my promise of an easy recipe, only two core ingredients are needed: Dale’s Steak Seasoning and a touch of hickory liquid smoke. This minimalist approach allows the distinctive, rich flavor of Dale’s to truly shine through, while the hickory liquid smoke infuses a classic, smoky depth that complements the beef perfectly. This combination creates a savory, mouth-watering base that will transform your beef into irresistible jerky.
For this specific batch, I allowed the meat to marinate for a full 12 hours in the refrigerator. This extended period ensures maximum flavor penetration, resulting in a deeply savory jerky. However, if you’re short on time, Dale’s marinade is so potent and flavorful that you can absolutely get away with a shorter marinating time – even just a couple of hours will yield a tasty result. The key is to ensure all meat strips are fully submerged and coated for even flavor distribution.
A note of caution regarding Dale’s Steak Seasoning: it is naturally quite salty. This is fantastic if you, like me, appreciate a robustly salty jerky. However, if you prefer a less intense saltiness, or are mindful of sodium intake, I highly recommend exploring their low sodium version. It maintains the delicious flavor profile of the original but with significantly reduced salt content, offering a fantastic alternative without compromising taste. Whichever version you choose, this marinade is designed for effortless flavor.
The Dehydration Process: Achieving the Perfect Chew
Once the marinating period was complete, the beef strips were carefully removed from the marinade. It’s crucial to properly prepare them for dehydration. First, I strained the strips in a colander to remove any excess liquid, then meticulously patted each piece dry with paper towels. This step is vital as it helps to prevent case hardening (where the outside dries too quickly, trapping moisture inside) and ensures a more efficient, even drying process. Removing surface moisture also allows the dehydrator to work more effectively, focusing on extracting moisture from within the meat.
Next, the prepared strips were arranged in a single layer on the trays of my reliable Nesco Dehydrator. It’s important to ensure good airflow by not overcrowding the trays. Adequate spacing between each strip allows for consistent heat and air circulation, which is fundamental for uniform drying. My dehydrator was set to a specific temperature sequence to achieve the ideal jerky texture.
I started the drying process at 160°F (71°C) for the first 3 hours. This higher initial temperature is effective for quickly reducing surface moisture and initiating the drying process safely. Following this, I reduced the temperature to 145°F (63°C) for an additional 1 hour. This lower temperature allows for a more gradual removal of moisture, preventing the jerky from becoming overly brittle while still ensuring it reaches a safe internal temperature. The total drying time for this batch was approximately 4 hours, but remember that dehydrator models and ambient humidity can affect drying times, so always judge by texture rather than strict timeframes.
To verify the jerky was perfectly done, I performed the classic “bend and crack” test. A piece of jerky should bend easily without breaking cleanly in half. Instead, it should show white fibers where it bends, indicating it’s dry but still pliable. If it snaps brittlely, it’s over-dried; if it feels soft and moist, it needs more time.
The Irresistible Result: Savory, Salty, and Satisfying!
The moment of truth arrived, and I’m thrilled to report that this Dale’s Steak Seasoning Beef Jerky turned out absolutely spectacular! Each strip was perfectly dried, achieving that ideal balance of chewiness without being overly tough. The rich, savory aroma that filled my kitchen during the dehydration process was just a preview of the incredible flavor to come. This jerky boasts a robust, salty flavor profile, thanks to the soy sauce-heavy base of Dale’s marinade, perfectly complemented by the subtle smoky notes from the liquid smoke.
As a devoted admirer of salty jerky, I can confidently say that this recipe hit all the right notes. It delivers a deeply satisfying savory punch that keeps you reaching for more. What makes this recipe truly stand out, beyond its fantastic taste, is its unparalleled ease. It’s a quick, straightforward process that minimizes complexity without sacrificing flavor, making it an ideal choice for both seasoned jerky enthusiasts and absolute beginners.
If you’ve been searching for a reliable, incredibly flavorful, and foolproof beef jerky recipe, look no further. This Dale’s Steak Seasoning Beef Jerky is calling your name! It’s a testament to the power of a great marinade and simple techniques, proving that you don’t need a pantry full of exotic ingredients to create something truly delicious. Enjoy this savory snack, perfect for on-the-go energy, hiking trips, or simply satisfying a craving for something hearty and flavorful.
Tips for Storing Your Homemade Jerky
Once your delicious Dale’s Steak Seasoning Beef Jerky is cooled completely, proper storage is essential to maintain its freshness and extend its shelf life. For best results, store your jerky in airtight containers or vacuum-sealed bags at room temperature. This helps prevent moisture from getting in and keeps the jerky from drying out further or spoiling. Stored correctly, homemade jerky can last for several weeks, if not months. For even longer storage, especially in warmer climates, consider refrigerating or freezing your jerky. Just remember to let it come to room temperature before enjoying for the best texture and flavor.
Experiment with Dale’s: Low Sodium & Spice Variations
While the classic Dale’s Steak Seasoning provides a fantastic base, don’t hesitate to experiment. As mentioned earlier, the low sodium version is an excellent choice for those preferring less salt. You could also add a pinch of red pepper flakes or a dash of cayenne pepper to the marinade for a spicy kick, or a little garlic powder and onion powder for extra aromatic depth. The versatility of Dale’s allows for endless customization, so feel free to make this recipe truly your own!
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Dale’s Steak Seasoning Beef Jerky
Pin Recipe
Ingredients
Lean Meat
- 1 lb Beef Eye of Round or Venison
Marinade
- ¾ cup Dale’s Steak Seasoning
- 2 teaspoon liquid smoke (hickory)
- ¼ teaspoon curing salt (optional)
Equipment
Instructions
- Trim all visible fat from the beef and place in freezer for an hour or two to partially freeze.
- While the meat is in the freezer, combine marinade ingredients in a bowl or ziplock bag.
- Remove the partially frozen meat from the freezer. Slice ¼-inch strips against the grain for an easy chew. Cut with the grain for a more chewy jerky. (I recommend using a Jerky Slicer for uniform strips.)
- Add sliced beef to the mixture in the ziplock bag or bowl and marinate for 8-24 hours in the refrigerator.
- After the meat has finished marinating, remove from refrigerator and strain excess marinade in a colander and pat dry with paper towels.
- Dry with your favorite jerky making method. I used my Nesco Dehydrator and dried for 3 hours at 160F and 1 hour at 145F.
- The jerky is finished when it bends and cracks, but does not break in half.