My family has used Dale’s Steak Seasoning when marinating steaks for as long as I can remember. I am not sure why it took me this long to make some beef jerky with it…. So here is Dale’s Steak Seasoning Beef Jerky!!!
I always feel a little bit lazy when I make a jerky from an already made marinade, but this stuff is SOOOOO good! My father has marinated steaks with Dale’s the whole time I grew up and still uses it to this day. It’s mainly made from soy sauce, so it definitely starts with one of the most popular jerky ingredient.
I decided to use my favorite cut of meat, Beef Eye of Round, when making this batch. After trimming off a little fat, it was sliced in about 1″ slabs that would be fed through my Jerky Slicer.
After feeding the meat slabs through my Westin Jerky Slicer, they were ready to be marinated. I don’t always use a jerky slicer, but I love the fact that all the strips are the same size and dry evenly in the dehydrator. If you are making a bunch of jerky, it’s definitely worth checking out.
Only two ingredients went into this marinade, Dale’s Steak Seasoning and Hickory Liquid Smoke. I told you it was easy! I let this batch marinade for 18 hours in the fridge.
After straining and patting dry the strips with paper towels, they were arranged on my Nesco Dehydrator to be dried. It took 3 hours at 160F and 1 hour at 145F for these bad boys to be done.
They turned out great! Because of the soy sauce, these had a great saltiness taste to them. I am a big fan of salty jerky and this recipe fit the bill. If you are looking for a great tasting, quick, and easy recipe that you can’t screw up, this one is calling your name!
For more in depth directions on how to dry your turkey jerky, visit my page Jerky Making Methods or click on the pictures below.
Dale's Steak Seasoning Beef Jerky
- 3/4 cup Dale's Steak Seasoning
- 2 tsp liquid smoke hickory
- 1/4 tsp curing salt optional
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 meat from the freezer and slice ¼" strips against the grain for an easy chew. Cut with the grain for a more chewy jerky. (I did not freeze the jerky and used my Jerky Slicer with the grain)
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.
The jerky is finished when it bends and cracks, but does not break in half.
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