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Ralph’s Original Jerky Seasoning

As I've been so intently researching and testing different jerky recipes, I've developed my own unique recipe that I'm sure will continue to evolve over time. In its current iteration, this blend mixes smokey, tangy, and classic flavors in one bite. Consider it my Amuse Bouche of jerky!

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20DifficultyIntermediate

Yields1 Serving
Prep Time30 minsCook Time5 hrsTotal Time5 hrs 30 mins

Protein
 1 lb Top Round
Dry Seasoning
 ¼ tsp Curing Salt
 ¼ tsp Curry Powder
 1 tsp Onion Powder
 1 tsp Garlic Powder
 1 tsp Tajín Clásico Seasoning
Wet Seasoning
 1 tbsp Worcestershire Sauce
 1 tbsp Liquid Smoke
 ½ cup Water

1

Trim meat of all visible fat/silverskin and slice into uniform 1/4" strips

2

Whisk together all Dry and Wet seasonings in a large bowl. Coat each meat strip in sauce and place into a large, one-gallon ziplock bag. After all of the strips have been dredged in the marinade, pour remaining marinade into the bag to cover strips. Massage thoroughly to coat. Squeeze out as much air as possible and roll bag, ensuring all strips are covered with marinade. Allow to marinate for about 24 hours

3

Remove strips from ziplock bag and drain excess marinade using a colander. Pat each strip dry with paper towels to more completely dry the meat

4

Dry in a dehydrator at 160 degrees for about 4.5 hours. ENJOY!

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CategoryJerky, JerkyRecipe, Muscle Meat, Recipe, SnackCooking MethodDehydratorTags#musclemeat

Ingredients

Protein
 1 lb Top Round
Dry Seasoning
 ¼ tsp Curing Salt
 ¼ tsp Curry Powder
 1 tsp Onion Powder
 1 tsp Garlic Powder
 1 tsp Tajín Clásico Seasoning
Wet Seasoning
 1 tbsp Worcestershire Sauce
 1 tbsp Liquid Smoke
 ½ cup Water

Directions

1

Trim meat of all visible fat/silverskin and slice into uniform 1/4" strips

2

Whisk together all Dry and Wet seasonings in a large bowl. Coat each meat strip in sauce and place into a large, one-gallon ziplock bag. After all of the strips have been dredged in the marinade, pour remaining marinade into the bag to cover strips. Massage thoroughly to coat. Squeeze out as much air as possible and roll bag, ensuring all strips are covered with marinade. Allow to marinate for about 24 hours

3

Remove strips from ziplock bag and drain excess marinade using a colander. Pat each strip dry with paper towels to more completely dry the meat

4

Dry in a dehydrator at 160 degrees for about 4.5 hours. ENJOY!

Ralph’s Original Jerky Seasoning
IngredientsDirections

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Hi! I'm Ralph, and I started BiteSeeing.com back in 2007 to share my favorite recipes, restaurants, and kitchen toys. I currently live in Chicago, IL with my very awesome and supportive wife Stacy. Other test subjects in our house are our Siamese cat Lexie and two Chihuahua's, Abigail & Franklin.

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