I love making (and eating) jerky. Typically just do beef in a marinade and find it almost hard to screw up. Does anyone have a good dry rub recipe? The ones I’ve tried haven’t been good at all in my opinion. I just have a slice and dry style dehydrator. No jerky gun for me. Thanks in advance.
I tried some Eastman’s Jerky Seasoning ( Original Flavor )with some Venison. It was pretty good.
I usually just mix a bunch of seasonings up in a bag, more salt the better. Usually turns out great. I use whatever I have in the cabinet including mesquite seasoning. Never used an actual jerky seasoning. I usually do venison, beef, duck, dove, and quail.
What cut of beef do you guys prefer?
Everglades
quote:
Originally posted by Surf or FishWhat cut of beef do you guys prefer?
London broil, 1/8-3/16" thick, original Dales and Allegro hot and spicy mixed 50/50%, soak over night, dehydrate…you’ll thank me later!
Fishing Nerd
“skilled labor isn’t cheap, cheap labor isn’t skilled”
Made my first batch last night. I was very satisfied using London Broil. I used worchestire and A1, just what I had on hand. Pretty easy and tasty. They turned out a little crunchier than I intended so I may slice thicker and dehydrate longer.
I did some searching and found people doing this with fish and chicken. Does the salmonella risk go away? Does fish work well? I don’t have any fish to test on right now so I might have to go fishing.
I forgot to mention to blot the meat before dehydrating it…as far as the part about too crunchy, maybe just a little less time on the rack. I like mine slightly more crunchy though. Usually when you can bend a piece end to end with out it totally breaking and peeling open well is when I like it, maybe you could try to bend it to where it is just starting to peel open and go from there. I’m not sure on the chicken and salmonella part but a google search says : Chicken held at 148°F for three minutes will kill 99.999999% of salmonella. While most conventional recipes say take chicken out at an internal temperature of 160°F, it only takes fourteen seconds to kill 99.999999% of bacteria…try at your own risk LOL
Fishing Nerd
“skilled labor isn’t cheap, cheap labor isn’t skilled”
Just experiment. I use high mountain seasoning kits when I’m in a hurry but I always modify them and add fresh garlic and extra spicy pepper powder. My last batch was pink salt cure, soy sauce (light and drak), garlic (tons), ground carolina reapers, and a dash of liquid smoke. My friends all said it was the best batch I had ever made and the best they’ve ever had. I also do 2-3 day cures in the fridge in a sealed glass bowl. Never metal.
Experiment and have fun!
26 Seahunt
Angler’s Dream