Dale’s Seasoning Beef Jerky

Dale’s Seasoning Beef Jerky

AuthorKim Maye
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Yields1 Serving
 1 2.5 - 3 lb Top Round steak, about 1 1/2" - 2" thick
 ¾ cup Dale's Original Seasoning
  cup brown sugar
 1 tsp black pepper
 2 tsp ground paprika
 Nonstick cooking spray
1

Using a sharp knife, trim any fat or white sinew from the steak. Place steak in the freezer for 30 minutes.

2

Once firm, slice the beef against the grain, as thin as possible (about 1/8" thick). Place the steak slices in a gallon-sized storage bag.

3

In a small bowl, whisk to combine the Dale's Original seasoning, brown sugar, black pepper and paprika. Pour over the steak in the storage bag and massage into all of steak slices. Place bag in the refrigerator and marinate for 2 hours.

4

Preheat oven to 175 degrees F (or the lowest setting that your oven will allow). Line 2 large rimmed baking sheets with foil. Place a metal rack over the foil on each pan, and spray with nonstick spray.

5

Remove the steak slices from the storage bag and pat dry with paper towels. Lay them in a single layer on top of the racks. Bake for 3-4 hours.

6

Test for doneness. After 3 hours, remove 1 piece from the oven and let cool to room temperature. If it has reached your desired consistency (chewy, but not too dry), remove remaining slices from the pan.

7

Store the jerky in an airtight container for up to 2 weeks.

Ingredients

 1 2.5 - 3 lb Top Round steak, about 1 1/2" - 2" thick
 ¾ cup Dale's Original Seasoning
  cup brown sugar
 1 tsp black pepper
 2 tsp ground paprika
 Nonstick cooking spray

Directions

1

Using a sharp knife, trim any fat or white sinew from the steak. Place steak in the freezer for 30 minutes.

2

Once firm, slice the beef against the grain, as thin as possible (about 1/8" thick). Place the steak slices in a gallon-sized storage bag.

3

In a small bowl, whisk to combine the Dale's Original seasoning, brown sugar, black pepper and paprika. Pour over the steak in the storage bag and massage into all of steak slices. Place bag in the refrigerator and marinate for 2 hours.

4

Preheat oven to 175 degrees F (or the lowest setting that your oven will allow). Line 2 large rimmed baking sheets with foil. Place a metal rack over the foil on each pan, and spray with nonstick spray.

5

Remove the steak slices from the storage bag and pat dry with paper towels. Lay them in a single layer on top of the racks. Bake for 3-4 hours.

6

Test for doneness. After 3 hours, remove 1 piece from the oven and let cool to room temperature. If it has reached your desired consistency (chewy, but not too dry), remove remaining slices from the pan.

7

Store the jerky in an airtight container for up to 2 weeks.

Dale’s Seasoning Beef Jerky