• Skip to primary navigation
  • Skip to main content
BiteSeeing

BiteSeeing

Seeing the world, one bite at a time

  • What Is A Lean & Green Diet?
  • Articles
  • Recipes
    • Timers
    • Submit A Recipe
  • Jerky
  • Tools (Toys!)
  • Shop
  • About
  • Profile
  • Show Search
Hide Search
Home/Recipes/Ralph’s Original Jerky Sticks

Ralph’s Original Jerky Sticks

I created this recipe almost immediately after testing out my new Jerky Gun with the included classic jerky seasoning packet. I've done a lot of research on jerky and have perfected the balance between dry and wet ingredients when using ground meat based jerky. The Cajan and Tajín seasonings give you a jab, while the curry gives you a punch of something different that you are not expecting! Consider it my Amuse Bouche of jerky.

TweetSaveEmail
20DifficultyIntermediate
Yields12 Servings
Prep Time30 minsCook Time4 hrsTotal Time4 hrs 30 mins
Meat
 1 lb Lean Ground Beef (92%+)
Dry Seasonings
 ¼ tsp Curing Salt
 ¼ tsp Curry Powder
 1 tsp Onion Powder
 1 tsp Garlic Powder
 1 tsp Tajín Clásico Seasoning
 2 tsp Cajan Seasoning
Wet Seasonings
 1 tbsp Worcestershire Sauces
 1 tbsp Liquid Smoke
1

Carefully and gently combine all ingredients in a medium-sized mixing bowl

2

Refrigerate, covered, for 1 hour 60 Minutes

3

- Load meat bullets into jerky gun and screw on the desired shape tip
- Squeeze out jerky ropes or strips onto your dehydrator racks
- Dehydrate at 160 degrees for 4-6 hours 4 Hours

4

When jerky has finished drying, store in a brown paper bag for about 12 hours/overnight in a cool, dark, dry cabinet

5

Transfer to zip-lock bags, airtight containers, vacuum sealed containers, or directly in your stomach!

 

Image Gallery

Prep
Rack1
Rack2
Rack3
Rack3b
Finished
previous arrow
next arrow
Shadow
 

Ingredients

Meat
 1 lb Lean Ground Beef (92%+)
Dry Seasonings
 ¼ tsp Curing Salt
 ¼ tsp Curry Powder
 1 tsp Onion Powder
 1 tsp Garlic Powder
 1 tsp Tajín Clásico Seasoning
 2 tsp Cajan Seasoning
Wet Seasonings
 1 tbsp Worcestershire Sauces
 1 tbsp Liquid Smoke

Directions

1

Carefully and gently combine all ingredients in a medium-sized mixing bowl

2

Refrigerate, covered, for 1 hour 60 Minutes

3

- Load meat bullets into jerky gun and screw on the desired shape tip
- Squeeze out jerky ropes or strips onto your dehydrator racks
- Dehydrate at 160 degrees for 4-6 hours 4 Hours

4

When jerky has finished drying, store in a brown paper bag for about 12 hours/overnight in a cool, dark, dry cabinet

5

Transfer to zip-lock bags, airtight containers, vacuum sealed containers, or directly in your stomach!

Ralph’s Original Jerky Sticks
IngredientsDirections

More Reading!

Reader Interactions

Join the conversation!Cancel reply

Explore more

Submit A Recipe Go Shopping! Subscribe!

Footer

Copyright © 2023 · BiteSeeing, LLC · Web Design by CTG · Log in

Keep In Touch

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube