Can herbs be used effectively in jerky seasoning?

Choosing Herbs for Jerky Seasoning

When selecting herbs for jerky seasoning, choose those that complement the type of meat being used. For example, rosemary pairs well with beef, while thyme works well with venison or elk. Use fresh or dried herbs, as dried herbs can be more convenient and have a longer shelf life. A general rule of thumb is to use 1-2 tablespoons of herbs per 1 pound of meat.

Herbal Jerky Seasoning Blends

Create a unique jerky seasoning blend by combining herbs with other spices and seasonings. For a basic blend, start with 1 tablespoon of dried oregano, 1 tablespoon of paprika, and 1 teaspoon of garlic powder. Add 1-2 tablespoons of fresh or dried herbs, such as thyme or rosemary, and adjust to taste. This blend works well for making beef or venison jerky.

Drying Herbs for Jerky Seasoning

To dry herbs for jerky seasoning, simply tie them in small bunches and hang them upside down in a warm, dry place. Allow the herbs to air dry for 1-2 weeks, or until they are completely dry and brittle. Crush the dried herbs before adding them to your jerky seasoning blend to release their flavors and aromas.