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Ralph’s Very Good Jerky: A Testament to Simple, Savory Craftsmanship

There’s something deeply satisfying about creating jerky from scratch. It’s a primal culinary act, a nod to preservation methods that have sustained humans for millennia. I remember my first foray into jerky-making years ago, a somewhat haphazard attempt that yielded results that were either too tough or too soft, never quite hitting that perfect balance. Then, I stumbled upon Ralph Nestor’s recipe – a revelation in its simplicity and its absolute refusal of soy sauce, a common crutch that often masks the true flavors of the meat. This jerky isn’t about hiding; it’s about enhancing, about letting the quality of the beef and the carefully chosen seasonings shine through in every robust, chewy bite. It’s the kind of recipe that makes you appreciate the fundamentals, proving that with the right approach, exceptional flavor can arise from a surprisingly concise list of ingredients and a patient hand.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 10 to 12 hours
Total Time: 12 hours 15 minutes to 12 hours 30 minutes (plus 12 hours refrigeration)
Servings: N/A (Yields approximately 2 pounds)
Yield: 2 pounds
Dietary Type: Gluten-Free (verify Worcestershire sauce if needed)

Ingredients

This recipe celebrates a masterful blend of spices that complement, rather than overpower, the natural richness of the meat.

10 lbs caribou or beef (a good quality cut like top round or eye of round is ideal)
1 cup brown sugar
1/2 cup Worcestershire sauce
2 tablespoons A.1. Original Sauce
2 tablespoons Cajun seasoning
2 tablespoons seasoning salt
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons black pepper
1 tablespoon liquid smoke

Equipment Needed

While this recipe relies on simple ingredients, a few key pieces of equipment will ensure your jerky-making success.

Sharp Knife: For precise slicing of the meat.
Large Bowl or Food-Safe Container: For marinating the meat.
Dehydrator: Essential for achieving the perfect jerky texture.
Wire Racks: For placing the meat in the dehydrator.
Paper Towels: For drying the meat before dehydrating.
Airtight Containers or Resealable Bags: For storing the finished jerky.

Instructions

The magic of Ralph’s Very Good Jerky lies in its straightforward approach. The key is in the preparation of the meat and the patient dehydration process.

Prepare the Meat: Begin by trimming any excess fat from your caribou or beef. This is crucial for preventing spoilage and achieving a clean flavor. You’ll want to cut the meat with the grain, not across it. Aim for slices that are not paper-thin, perhaps around 1/8 to 1/4 inch thick. This will give your jerky a satisfying chew.
Mix the Marinade: In your large bowl or container, combine the brown sugar, Worcestershire sauce, A.1. Original Sauce, Cajun seasoning, seasoning salt, garlic powder, onion powder, black pepper, and liquid smoke. Stir these ingredients together until the brown sugar is well incorporated into the wet components.
Marinate the Meat: Add the prepared meat slices to the marinade. Ensure each piece is thoroughly coated. Cover the container tightly and refrigerate for at least 12 hours. During this marinating period, it’s a good idea to mix the meat occasionally to ensure even distribution of the marinade. This extended soak allows the flavors to penetrate deep into the meat.
Prepare for Dehydration: Once the marinating time is complete, remove the meat from the refrigerator. Arrange the meat on the racks of your dehydrator in a single layer. It’s important that the pieces do not touch each other. This allows for proper air circulation, which is vital for even drying.
Dehydrate the Jerky: Set your dehydrator according to its manufacturer’s instructions, typically around 160°F (71°C). Dry the meat for 10 to 12 hours. The exact time will vary depending on your dehydrator, the thickness of your meat, and the humidity in your environment.
Check for Doneness: The jerky is ready when it has reached your desired texture. The meat should crack when bent, but it should not crumble. If it crumbles easily, it has been over-dried. If it bends without cracking, it needs more time.
Cool and Store: Once the jerky is done, remove the racks from the dehydrator and allow the jerky to cool completely on the racks. This is an important step to prevent condensation, which can lead to spoilage. Once cooled, store the jerky in airtight containers or resealable bags.
Reusing Marinade: If you plan to use the leftover marinade right away for another batch, you can save it. However, once it has been in contact with raw meat, it’s best to use it promptly.

Expert Tips & Tricks

Meat Selection is Key: For the best jerky, opt for lean cuts of beef like top round, eye of round, or flank steak. If you’re venturing into game meats like caribou, ensure it’s equally lean. Trimming all visible fat is non-negotiable.
Uniform Slicing: A consistent thickness in your meat slices is paramount. Use a sharp knife and a steady hand. If you have a meat slicer, it can be a game-changer for achieving perfectly uniform strips.
Don’t Overcrowd the Dehydrator: Patience is a virtue when it comes to dehydration. Giving each piece of jerky ample space on the rack ensures that air circulates freely, leading to a uniformly dried product and preventing the dreaded “wet spots.”
Temperature Control: While most dehydrators have a set temperature, some allow for fine-tuning. For jerky, a temperature of around 160°F (71°C) is ideal. This temperature is hot enough to dry the meat effectively but also kills most bacteria.
The Crack Test: The “crack but not crumble” test is your ultimate guide. It’s a sensory experience that comes with practice. You want that satisfying resistance when you bend a piece, a sign of proper dehydration and chewiness.

Serving & Storage Suggestions

Ralph’s Very Good Jerky is a powerhouse of flavor, perfect for snacking on its own. It’s an ideal companion for a long hike, a road trip, or simply as a satisfying protein boost. Serve it chilled or at room temperature.

For storage, ensure the jerky is completely cool before placing it in airtight containers or heavy-duty resealable bags. When stored properly, this jerky can last for:

Room Temperature: Up to 1 to 2 weeks, provided your environment is dry and cool.
Refrigerator: Up to 1 month for optimal quality.
Freezer: Up to 6 months, though the texture might change slightly upon thawing.

Always inspect your jerky for any signs of spoilage (off odors, mold) before consuming, especially if it has been stored for extended periods or in less-than-ideal conditions.

Nutritional Information

(Please note: Nutritional information is an estimation and can vary based on the type and cut of meat used, as well as specific ingredient brands.)

Nutrient	Amount per Serving (approx. 1 oz)	% Daily Value
Calories	120-150	6-8%
Total Fat	3-5g	4-6%
Saturated Fat	1-2g	5-10%
Cholesterol	30-40mg	10-13%
Sodium	300-500mg	13-22%
Total Carbohydrate	8-12g	3-4%
Dietary Fiber	0-1g	0-4%
Sugars	7-10g	14-20%
Protein	15-20g	30-40%

Variations & Substitutions

While this recipe stands beautifully on its own, there’s always room for a touch of personalization.

Spice Level: If you enjoy a spicier jerky, consider adding a pinch of cayenne pepper to the marinade or increasing the amount of Cajun seasoning.
Herbaceous Notes: A tablespoon of dried thyme or rosemary can add an interesting herbaceous dimension to the marinade.
Smoky Variations: For an even more intense smoky flavor, you could experiment with a spicier liquid smoke variety or a hint of smoked paprika.
Meat Choices: While beef is the most common, this marinade base works wonderfully with venison, elk, or even turkey breast if you prefer a leaner option.

FAQs

Q: Why is it important to cut the meat with the grain?
A: Cutting with the grain helps create the signature chewy texture of jerky. If you cut against the grain, the meat fibers will be shorter and more prone to crumbling, resulting in a less satisfying chew.

Q: Can I use an oven instead of a dehydrator?
A: Yes, you can use an oven, but it requires careful temperature monitoring and often requires leaving the oven door slightly ajar to allow moisture to escape. Set your oven to its lowest temperature (around 160°F/71°C) and follow a similar process of arranging meat on racks and checking for doneness.

Q: My jerky seems too dry. What went wrong?
A: This usually happens if the meat was left in the dehydrator for too long or if the slices were too thin. Always start checking for doneness at the lower end of the suggested drying time and use the crack test as your guide.

Q: How long does the jerky typically last?
A: Properly dried and stored jerky can last for 1-2 weeks at room temperature, up to a month in the refrigerator, and even longer in the freezer. Always check for signs of spoilage before consuming.

Q: Can I skip the liquid smoke?
A: You certainly can, but the liquid smoke adds a distinct, appealing smoky depth that is characteristic of good jerky. If you omit it, the flavor profile will be less smoky, but still delicious.

Final Thoughts

Ralph’s Very Good Jerky is more than just a recipe; it’s an invitation to connect with a time-honored culinary tradition. It’s proof that with a focus on quality ingredients and a patient hand, you can create something truly exceptional in your own kitchen. The robust flavor, the satisfying chew – it’s a testament to the power of simplicity executed with precision. I encourage you to try this recipe, to experience the joy of crafting your own perfect batch of jerky. Share it with friends, pack it for adventures, and savor every delicious, hard-earned bite.

Ralph’s Very Good Jerky Recipe