Tata Rudy's Jerky Seasoning
This base seasoning is perfect for any of the recipes on the website or in my books. Use only two tablespoons of the full recipe for two pounds of meat.
The recipe is named after my father in law, who who welcomed me into his family right from the day I met him, and years later said yes when I asked to marry his daughter.
He got sick about a month before he passed, leaving this world after only 53 years.
In that time, he served his country, had a happy family, and made lots of great friends. He also helped raise four beautiful children, which anyone that knew him would agree to be his purpose in life, and his greatest accomplishment.
Though he missed the chance to grow old, the family he left behind is proof that he did live long enough to see his finest hour. And in that family, there will always be part of him that stayed behind on the day God called him home.
Rest in peace my friend.
Ingredients
- 1 tablespoon Lawry's Seasoned Salt
- 1 tablespoon Lawry's Garlic Salt
- 1 tablespoon Onion Powder
- 1 tablespoon Garlic Powder
- 1 tablespoon Black Pepper
- 1 tablespoon Cajun Seasoning
- 2 tablespoons Corn Syrup Solids
- 1/2 tsp Hickory Powdered Smoke
Instructions
- Blend all of the ingredients together in a bowl, and you have your base seasoning for all my jerky recipes on this site and in my books.
- After that, add any other ingredients from the recipes you find on my site and in my books.
- You no longer need to buy a jerky base seasoning, you can now make your own and use it whenever you need.
Notes
Use this as the base mix for the recipes in my Jerky Maker Book Series.
Mix all dry ingredients together and then put in a jar. Use 1 Tablespoon of mix per pound of meat in any of my recipes online or in my books.
You can find Corn Syrup Solids and Powdered Smoke online. If you would rather use store bought ingredients, you can substitute Light Corn Syrup and Liquid Smoke.
Use 3 /4 tsp of Liquid Light Corn Syrup per pound of meat, and use 1 /8 tsp of Liquid Smoke per pound. For the rest of the dry ingredients, no adjustment is needed. Simply use 1 tablespoon per pound of meat.
Nutrition Information:
Yield:
1Serving Size:
2 TablespoonsAmount Per Serving: Calories: 0
