Dales Beef Jerky Recipe

Who doesn’t love the bold, savory taste of homemade beef jerky? Our Dales Beef Jerky recipe takes this classic snack to the next level with a rich, tangy marinade that’s packed with flavor. Whether you’re gearing up for a road trip, a hike, or just craving something satisfying, this recipe delivers a perfect balance of smoky, salty, and slightly sweet notes.

Dales Beef Jerky Recipe

Here, we’re diving into crafting the perfectly seasoned, homemade Dales Beef Jerky. By following this step-by-step guide, we’ll achieve the irresistible balance of smoky, tangy, and savory flavors packed into this high-protein snack.

Ingredients

Gather these essential ingredients to bring out the best flavors for the beef jerky:

• 2 lbs beef (top round, flank steak, or sirloin), thinly sliced against the grain
• 1/2 cup Dales Steak Seasoning (original or reduced sodium)
• 1/4 cup soy sauce
• 2 tbsp Worcestershire sauce
• 1 tbsp liquid smoke (optional, for added smokiness)
• 1 tbsp garlic powder
• 1 tsp onion powder
• 1 tbsp brown sugar (optional, for slight sweetness)
• 1 tsp black pepper
• 1/2 tsp red pepper flakes (optional, for heat)

Equipment Needed

• Mixing bowl
• Sharp knife
• Baking sheet or dehydrator
• Wire rack
• Plastic bag or airtight container

Instructions

1. Properly Prep the Beef

1. Begin by placing the beef in the freezer for 1-2 hours. This will firm up the meat, making it easier to slice thinly and evenly.
2. Next, use a sharp knife to slice the beef into 1/8-inch thick strips against the grain. The thinner the strips, the faster the jerky dries, and the easier it is to chew.

2. Make the Marinade

1. In a large mixing bowl, combine:

• Dales Steak Seasoning, soy sauce, Worcestershire sauce, garlic powder, onion powder, liquid smoke, black pepper, and red pepper flakes.

1. If you like your jerky a little sweet, stir in brown sugar until dissolved.
2. Whisk well to ensure the marinade is smooth and thoroughly blended.

3. Marinate the Beef

1. Place the beef strips into a large resealable plastic bag or a shallow dish.
2. Pour the marinade over the meat, ensuring all pieces are evenly coated.
3. Seal the bag or cover the dish tightly and refrigerate for at least 4-6 hours, or up to overnight for more intense flavor.

4. Prepare for Drying

1. Preheat the oven to 170°F (75°C) or set your dehydrator to the manufacturer’s recommended jerky setting.
2. Place a wire rack on a baking sheet to catch drippings, or use dehydrator racks if applicable.
3. Remove the marinated beef from the refrigerator and pat dry with paper towels. This step helps achieve a desirable dry, chewy texture.

5. Dry the Beef

1. Arrange the beef strips on the rack in a single layer, leaving space between each strip for proper air circulation.
2. Place the rack in the oven or dehydrator. Dry the jerky for 4-6 hours, flipping halfway through, until the strips are firm and dry yet slightly pliable when bent.

Drying Method	Temperature	Time
Oven	170°F	4-6 hours
Dehydrator	Refer to device manual	4-6 hours

6. Cool and Store

1. Once dried, remove the jerky from the oven or dehydrator and let it cool completely. This prevents moisture buildup during storage.
2. Store in an airtight container or resealable bag. Keep at room temperature for up to 1 week or refrigerate for extended freshness.

Pro Tip: For an authentic smoky flavor, place the jerky in a smoker instead of the oven for the first 2 hours, using wood chips like hickory or mesquite.

Ingredients

To make the bold and flavorful Dales Beef Jerky, we need a precise combination of fresh beef, seasonings, and spices. Below is the complete list of ingredients, prepped and arranged for easy reference:

Main Ingredients

• 2 pounds of beef (sirloin, flank, or top round – pre-frozen for easier slicing)
• 1/2 cup of Dales Steak Seasoning (measured precisely to enhance its savory depth)
• 1/4 cup of soy sauce (adds a perfect balance of saltiness)
• 2 tablespoons of Worcestershire sauce (optional but packs a tangy kick)
• 2 tablespoons of brown sugar (for a subtle hint of sweetness)
• 1 teaspoon of garlic powder
• 1 teaspoon of onion powder
• 1 teaspoon of smoked paprika (brings that smoky aroma to life)
• 1/2 teaspoon of black pepper (freshly ground for maximum flavor)
• 1 teaspoon of crushed red pepper flakes (optional – for those who enjoy a spicy punch)

Additional Notes on Ingredients:

• For beef, choose lean cuts to prevent excess fat, which can cause quicker spoilage. Pre-freezing the beef for 30-45 minutes helps achieve super-thin, uniform slices—ideal for proper marination and drying.
• Adjust the spice heat to your preferred level. If you like it milder, omit the red pepper flakes, or reduce the amount.
• Dales Steak Seasoning is key to this recipe. It’s a bold marinade with hints of vinegar and other aromatic spices, making it the cornerstone of the flavor profile here.

Overview of Ingredients Data:

Ingredient Type	Quantity	Purpose
Beef (Lean cuts)	2 pounds	Base for jerky
Dales Steak Seasoning	1/2 cup	Savory, tangy marinade base
Soy Sauce	1/4 cup	Adds saltiness
Worcestershire Sauce (Optional)	2 tbsp	Adds tanginess
Brown Sugar	2 tbsp	Balances flavors with sweetness
Garlic Powder	1 tsp	Enhances aroma
Onion Powder	1 tsp	Adds depth & richness
Smoked Paprika	1 tsp	Smoky flavor profile
Black Pepper	1/2 tsp	Adds mild spice
Red Pepper Flakes (Optional)	1 tsp	Adds heat for spice lovers

Ensure that all ingredients are fresh and accurately measured for the best results. Now that we’ve laid out the essential components, we’re ready to dive into the preparation process.

Tools And Equipment

Creating Dales Beef Jerky requires a few essential tools that ensure the process is seamless and the results are top-notch. Here, we’ll list the necessary equipment with brief details on their purpose.

Essential Tools You’ll Need

• Sharp knife: A sharp knife is crucial for slicing the beef into thin, even strips. Opt for a high-quality blade to ensure precision.
• Cutting board: Use a sturdy cutting board dedicated to raw meat to maintain clean and safe food preparation.
• Mixing bowl: A large mixing bowl works best for combining the marinade ingredients and ensuring the beef strips are well-coated.
• Measuring cups and spoons: Precise measurements are key for balancing the bold flavors of Dales Steak Seasoning and other spices.
• Ziploc bags or airtight containers: These are used to marinate the beef strips, allowing the flavors to thoroughly infuse.
• Oven: If you’re using an oven to dry your jerky, ensure it has a low-temperature setting (around 170°F).
• Dehydrator (optional): A dehydrator simplifies the drying process and provides professional-quality results. Choose one with adjustable temperature settings for best control.
• Baking sheet and wire rack: Essential for oven-drying, the wire rack helps circulate air evenly around the beef strips to ensure an even texture.
• Tongs or food-safe gloves: These are handy for handling the beef strips while marinating and transferring them to the drying equipment.

Optional Enhancements

• Meat slicer: If you’re making large batches, a meat slicer ensures uniform slices quickly and effortlessly.
• Smoker: For that authentic smoky flavor, a smoker can take your jerky to the next level. Use wood chips like cherry or hickory for a rich aroma.
• Vacuum sealer: Preserving your jerky in vacuum-sealed bags extends its shelf life and locks in freshness.

Tool Quick Reference Table

Tool Name	Primary Use
Sharp knife	Slicing beef into thin, even strips
Cutting board	Safe preparation surface for raw meat
Mixing bowl	Combining marinade ingredients
Measuring cups/spoons	Accurate spice and ingredient measurement
Ziploc bags/containers	Marinating strips with flavors
Oven	Drying beef at low temperatures
Dehydrator	Professional drying with precise control
Baking sheet/rack	Holding beef in the oven for even air exposure
Tongs/gloves	Safe handling of marinated and dried beef
Smoker (optional)	Adding smoky flavor with wood chips
Vacuum sealer (optional)	Extending jerky shelf life and freshness

Having these tools prepared simplifies the preparation and enhances the final product, making our Dales Beef Jerky an absolute hit every time.

Directions

Let’s get started on making the bold, flavorful Dale’s Beef Jerky. Follow these step-by-step instructions to ensure every piece is perfectly seasoned and dried to perfection.

Prep The Beef

1. Begin by selecting 2 pounds of lean beef, such as top round, sirloin, or flank steak. Using lean meat minimizes fat and extends the jerky’s shelf life.
2. Place the beef in the freezer for 30-40 minutes. This slight freezing firms up the meat, making it easier to slice thinly.
3. Using a sharp knife or a meat slicer, slice the beef into thin strips, about 1/8 to 1/4 inch thick. Cut against the grain for tender jerky or with the grain for a chewier texture.
4. Trim off any excess fat to prevent spoilage during the drying process.

Marinate The Meat

1. In a mixing bowl, combine 1/2 cup of Dale’s Steak Seasoning, 1/4 cup of soy sauce, 1 tablespoon of Worcestershire sauce, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, and optional spices like 1/2 teaspoon cayenne pepper for extra heat.
2. Stir the mixture thoroughly to create a bold, tangy marinade.
3. Add the beef strips to the marinade, ensuring each piece is fully coated.
4. Transfer the marinated beef into a Ziploc bag or an airtight container for refrigeration.
5. Marinate for at least 6 hours, preferably overnight, for deep, rich flavor infusion. Turn the bag occasionally to ensure even seasoning.

Prepare The Dehydrator Or Oven

1. If using a dehydrator, set it to 160°F. Preheat it for a few minutes while you prepare the meat.
2. For oven users, preheat your oven to 160°F-175°F. Use the lowest possible temperature if your oven doesn’t go this low.
3. Line a baking sheet with a wire rack to allow proper airflow around the meat.
4. Lightly spray the rack with non-stick spray to prevent sticking.

Dehydrate Or Cook The Jerky

1. Arrange the marinated beef strips on the dehydrator trays or oven rack in a single layer without overlapping. This ensures even drying.
2. If you’re using a dehydrator, dry the beef at 160°F for 4-6 hours. Rotate the trays halfway through for even drying.
3. In the oven, dry the beef at 160°F-175°F for 3-5 hours, propping the oven door open slightly to allow moisture to vent.
4. Check the jerky for doneness by bending a piece. It should crack slightly but not break. The texture should be leathery but not brittle.

Method	Temperature	Duration
Dehydrator	160°F	4-6 hours
Oven	160°F-175°F	3-5 hours

1. Once the jerky is done, remove it from the dehydrator or oven and allow it to cool completely before storage. Store in an airtight container or use a vacuum sealer for extended freshness.

Tips For The Perfect Jerky

Creating Dales Beef Jerky at home is an art that combines precision, patience, and flavor mastery. For the ideal batch every time, follow these expert tips:

1. Choose the Right Cut of Beef

• Opt for lean cuts like eye of round, flank steak, or top round to minimize fat content and extend shelf life.
• Trim off all visible fat—fat can go rancid during storage and affect the flavor.

2. Uniform Slicing is Key

• Partially freeze the beef for 30–45 minutes to make slicing easier.
• Use a sharp knife or a meat slicer for even, consistent slices. Slice against the grain for tender jerky or with the grain for a chewier texture.
• Keep slices between 1/8-inch to 1/4-inch thick for optimal drying.

3. Marinate Thoroughly

• Let the beef soak in the Dales Steak Seasoning mixture for at least 6 hours, preferably overnight, in the refrigerator. This allows the flavors to penetrate deeply.
• Be sure to massage the marinade into each slice for an even coating.

4. Preheat and Monitor Your Equipment

• If you are using an oven, preheat it to 170°F or the lowest setting possible. For a dehydrator, follow the manufacturer’s instructions, generally around 160°F.
• Use a wire rack over a baking sheet to ensure proper airflow for optimum drying.

5. Don’t Overcrowd the Racks

• Arrange the beef slices in a single layer without overlapping to allow for even and consistent drying.

6. Check Drying Times

• Refer to the table below for drying guidelines based on your method:

Method	Temperature	Drying Time
Oven	170°F	4–6 hours
Dehydrator	160°F	6–8 hours
Smoker	160–170°F	5–7 hours

• The jerky is ready when it bends without snapping but doesn’t feel wet.

7. Add Smoke for Enhanced Flavor

• If you enjoy authentic smokiness, consider using a smoker with hickory, mesquite, or applewood chips. Smoke the jerky for 2–3 hours before finishing it in the oven or dehydrator.

8. Cool Completely

• Let the jerky cool to room temperature before packing it. This prevents condensation, which could lead to spoilage.

9. Store Properly

• Use vacuum sealers for the longest shelf life. Store in airtight containers or resealable Ziploc bags. Refrigeration or freezing is recommended for long-term storage.

10. Inspect Before Storing

• Look for any signs of uneven drying or residual moisture before packing. Improperly dried jerky may spoil quickly.

“Perfecting the jerky-making process ensures every bite is bold, tender, and full of flavor,” so applying these tips will elevate your homemade Dales Beef Jerky to snack-time perfection.

Storing Your Beef Jerky

Proper storage is essential to maintain the flavor, texture, and freshness of our homemade Dales Beef Jerky. Since we’ve invested time in preparing this savory snack, following these key steps ensures it stays delicious and safe to eat for weeks or even months.

1. Cool Completely Before Storing

Allow the jerky to cool to room temperature after dehydrating. Storing warm jerky can cause condensation inside containers, leading to unwanted moisture and potential spoilage.

2. Choose the Right Storage Containers

Using the right container helps preserve the jerky’s quality. Here are some options:

Storage Option	Best For	Storage Duration
Airtight Containers (glass or plastic)	Jerky for frequent snacking	1-2 weeks at room temperature
Zip-Top Bags (plastic or reusable)	Short-term, on-the-go storage	1 week at room temperature
Vacuum-Sealed Bags	Long-term storage or freezing	Up to 1 month (room temp) 6 months (freezer)

3. Keep it Cool and Dry

Store the jerky in a cool, dry, and dark place, away from direct sunlight or heat sources. If possible, use a pantry or cupboard where the temperature is stable.

4. Refrigerate for Extended Freshness

For jerky that you won’t consume within a week or two, refrigeration is ideal. Place the jerky in an airtight container or vacuum-sealed bag before refrigerating. This method helps extend its freshness while retaining its texture.

5. Freeze for Long-Term Storage

If you’ve made a large batch, freezing is an excellent option. Divide the jerky into individual portions, vacuum-seal them, and label with the date. Frozen jerky can last up to six months without compromising flavor.

6. Inspect Regularly

Check the stored jerky for any signs of spoilage, such as mold or an off smell. If in doubt, discard immediately to avoid any risk.

Pro Tip: Use Desiccants or Oxygen Absorbers

Consider adding small food-safe desiccant packets or oxygen absorbers to your storage containers. These help remove excess moisture and oxygen, preventing spoilage and extending shelf life.

By following these steps, our Dales Beef Jerky will remain bold, savory, and ready to enjoy, no matter when our next snack craving strikes.

Conclusion

Dales Beef Jerky is more than just a snack; it’s a flavorful experience that combines bold seasonings with the perfect texture. By following the steps, tips, and storage recommendations we’ve shared, you can create a batch of jerky that’s both delicious and long-lasting. Whether you’re preparing it for a road trip or simply stocking up on your favorite treat, this recipe delivers every time. Let’s keep exploring new ways to make snack time unforgettable!

Frequently Asked Questions

What is Dales Beef Jerky?

Dales Beef Jerky is a homemade snack made with lean beef, marinated in a bold, tangy mixture featuring ingredients like Dales Steak Seasoning and spices. It’s dried using an oven or dehydrator for a smoky, savory flavor, making it perfect for road trips, hikes, or satisfying cravings.

Which cut of beef is best for making jerky?

Lean cuts such as top round, bottom round, or eye of round are ideal for making jerky. They have minimal fat, which helps extend shelf life and prevents spoilage during storage.

How long should the beef marinate?

For the best flavor, marinate the beef for at least 6 hours or overnight in the refrigerator. This ensures the meat absorbs the full depth of the marinade’s flavors.

Can I use an oven instead of a dehydrator?

Yes, an oven works perfectly for making beef jerky. Set it to a low temperature (around 160°F), and use a baking sheet with a wire rack for proper airflow during drying.

How do I store Dales Beef Jerky?

Store completely cooled jerky in airtight containers or vacuum-sealed bags in a cool, dry place. For extended freshness, refrigerate or freeze it and regularly check for spoilage.

How long does homemade beef jerky last?

Properly stored beef jerky can last up to 2 weeks at room temperature or 1-2 months when refrigerated or frozen. Using vacuum sealing or desiccants can further extend shelf life.

Can I adjust the spice level in the recipe?

Absolutely! You can modify the spice levels by increasing or decreasing ingredients like smoked paprika, garlic powder, or chili flakes to suit your personal taste preferences.

Is it necessary to freeze the beef before slicing?

Freezing the beef for 1-2 hours before slicing helps firm it up, making it easier to cut into thin, even slices. This step is highly recommended for consistent texture.

Can I add a smoky flavor without a smoker?

Yes, you can add a smoky flavor using smoked paprika or liquid smoke in the marinade. These ingredients replicate the smokiness of traditional smoking methods.

How do I know if the jerky is done drying?

The jerky is ready when it’s firm, slightly pliable, and does not snap when bent. It should show no signs of moisture and have a chewy texture.