My family has used Dale’s Steak Seasoning to marinate steaks for as long as I can remember. It took me a while to try it for beef jerky, but the result was worth the wait. Here is Dale’s Steak Seasoning Beef Jerky.
I admit it feels a bit lazy to use a bottle marinade, but this one is fantastic. My father always used Dale’s for steaks while I was growing up, and it remains a family favorite. Since the seasoning is largely soy-sauce based, it starts with one of the classic, savory jerky flavors.
For this batch I chose my preferred cut, beef eye of round. After trimming any visible fat, I cut the roast into roughly 1″ slabs to feed through my jerky slicer.
I used a jerky slicer to produce uniform strips so they would dry evenly. You can certainly slice by hand, but a slicer makes consistent results and speeds the process if you make jerky often.
This simple marinade used only Dale’s Steak Seasoning and hickory liquid smoke. I let the meat marinate in the refrigerator for about 12 hours, though a few hours would also impart good flavor. Be aware that the original Dale’s can be quite salty; a low-sodium version is a good option if you prefer less salt.
After marinating, I strained the excess liquid and patted the strips dry with paper towels before arranging them on the dehydrator trays. For this batch I dried the jerky for about three hours at 160°F, then one hour at 145°F, until the strips bent and cracked but did not snap in half.
They turned out great. The soy-forward marinade gives a satisfying salty, savory profile—perfect if you enjoy classic jerky flavor. This recipe is quick, forgiving, and hard to mess up, making it a reliable choice for an easy homemade jerky.
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Dale’s Steak Seasoning Beef Jerky
Ingredients
Lean Meat
- 1 lb Beef Eye of Round or Venison
Marinade
- 3/4 cup Dale’s Steak Seasoning
- 2 teaspoons hickory liquid smoke
- 1/4 teaspoon curing salt (optional)
Equipment
Instructions
- Trim all visible fat from the beef and, if desired, place in the freezer for an hour or two to firm up for easier slicing.
- While the meat firms, combine the marinade ingredients in a bowl or zip-top bag.
- Slice the meat into about 1/4″ strips. Slicing against the grain yields a more tender chew; slicing with the grain gives a chewier texture.
- Add the sliced beef to the marinade and refrigerate for 8–24 hours. A shorter time still gives good flavor.
- Remove the meat from the marinade, drain excess liquid, and pat the strips dry with paper towels.
- Arrange strips on dehydrator trays and dry until the jerky bends and cracks but does not snap—about 3 hours at 160°F, then 1 hour at 145°F, depending on thickness and equipment.