Ranch Style Jerky

Name: Ranch Style Jerky
Total time: 6 h
Ingredients: 60 ml Buttermilch; 20 ml Worcestershiresauce; 7 g Knoblauchpulver; 6 g Zwiebelpulver; 5 g Getrockneter Dill; 4 g Getrocknete Petersilie; 8 g Salz; 4 g Schwarzer Pfeffer

Spice MixBeefDehydratingEasy6-8 hrs70 °C70 °CNo wood (dehydrator)

This jerky takes the beloved flavors of American ranch dressing seasoning and translates them into a delicious dried meat snack. Herbs like dill and parsley combined with garlic and buttermilk powder create a unique, creamy-savory taste. A real insider tip for anyone looking to take jerky to a new flavor level.

Ingredients(for 1 kg)

Buttermilk60 ml

Worcestershire sauce20 ml

Garlic powder7 g

Onion powder6 g

Dried dill5 g

Dried parsley4 g

Salt8 g

Black pepper4 g

Instructions

Preparation

15 min + 8-12 hrs marinating

Slice beef (e.g. top round) into 3 mm strips against the grain. Whisk buttermilk with all spices and Worcestershire sauce. Fully submerge strips in the buttermilk marinade, cover, and refrigerate for 8-12 hours.

Patting dry

15 min

Remove strips from buttermilk marinade, briefly rinse under cold water, and pat very thoroughly dry with paper towels. Buttermilk residue can burn in the dehydrator, so thorough drying is especially critical here.

Dehydrating

6-8 hrs

Distribute dried strips on dehydrator racks without overlapping. Dehydrate at 70 °C for 6-8 hours. Flip strips after approximately 3-4 hours. Jerky is done when completely dry, still slightly pliable, and showing no moist spots.

Cooling & Packaging

30 min

Let finished jerky cool completely on a wire rack. Check for residual moisture. Store in airtight containers or vacuum bags. Due to the dairy content, refrigeration is recommended; it keeps up to 3 weeks when chilled.

Pro Tip

Buttermilk powder is the key to authentic ranch flavor. It is available at well-stocked supermarkets or online and gives the jerky a slightly tangy depth.

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