Smoked Beef Jerky Seasoning

🔥 Homemade Smoked Beef Jerky Seasoning 🔥

After a lot of testing, I finally dialed in my go-to dry beef jerky rub — no liquid marinade, no soy sauce, no nonsense. Just beef, meat tenderizer, and this seasoning. Savory, smoky, and perfectly balanced.

🧂 Smoked Jerky Seasoning (Pint Jar)
Mix together:

• 3 Tbsp smoked paprika
• 4 Tbsp fine sea salt
• 4 Tbsp granulated garlic
• 4 Tbsp granulated onion
• 3 Tbsp coarse black pepper
• 2 tsp crushed red pepper
• 2–3 tsp brown sugar (optional, very subtle)
• 4 tsp tomato powder (optional - but it does add some richness)

Stir well, jar it up, and shake before using.

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🥩 How I Use It for Beef Jerky (Dry Rub Method)
Meat: Top or bottom round, thinly sliced
Equipment: Dehydrator
For 1 lb of beef:
1½–2 tsp meat tenderizer
2½–3 tsp jerky seasoning

1. Toss beef evenly with tenderizer and seasoning
2. Let rest 30–45 minutes max (don’t go longer or it gets mushy)
3. Lay slices flat on dehydrator trays (no overlap)

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⏱️ Dehydrator Instructions
Temperature: 160°F
Time: 4–6 hours (depends on slice thickness)

Jerky is done when it bends and cracks but doesn’t snap.
Let it rest 4–6 hours before storing — flavor gets even better.
No liquid, no mess, just pure beef flavor with a smoky kick.
This one’s a keeper. 🥩🔥

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