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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 12 hours in the fridge. With this marinade, you can get away with only marinating a couple hours.
It can get very salty. They also have a low sodium version which tastes great but is a lot less salty, definitely a good way to go.
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!
Ingredients
Lean Meat
Marinade
- 3/4 cup Dale's Steak Seasoning
- 2 tsp liquid smoke (hickory)
- 1/4 tsp 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 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.
- 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.
We use Dales Seasoning all the time for Beef Jerky. We only marinate for 12-15 minutes as it becomes to salty. We also cook it at 160 in our Nesco Dehydtrator for about 12-13 hours.
Nice! Yeah, can definitely get salty. I like using their low sodium version, it's definitely more manageable.
I realize this is an old post, but I'm hoping you will see this! My family also has used Dale sauce for many years. So long, in fact, that we had to order by the case directly from the company because it wasn't carried in the grocery stores in the major metro area we lived in.
The length of time you marinade really caught me off guard though. Dale's is so strong that we only marinade steaks/chicken for about 30 minutes before grilling. Have you tried marinating for a lesser period of time? I want to make this jerky, but am afraid the flavor might be overwhelmingly Dale! 🙂
This stuff is great, you have to order it if it's not carried locally! Haha. You can definitely marinate a little shorter if you don't want it to be so strong. I have started buying the low sodium version because it is pretty salty. Just smoked some baby back ribs the other day with it, SOOOO good!!!