BWCA jerkey dry rub ? Boundary Waters BWCA Food and Recipes
Chat Rooms (0 Chatting)  |  Search  |   Login/Join
* For the benefit of the community, commercial posting is not allowed.
Boundary Waters Quetico Forum
   BWCA Food and Recipes
      jerkey dry rub ?     
 Forum Sponsor

Author

Text

07/23/2020 11:01AM  
As the subject says ,I'm looking for a dry rub recipes for making beef jerky. I tried using cube steaks rather than sliced meat , less cost more availability , but my usual liquid brine/flavoring left me underwhelmed . I don't care for the texture of the ground meat style jerky so that's out. The cube steak texture was ok with the liquid brine but I think a dry rub would work better. The outrageous cost of beef and ify availability made me try cube steak at least till dear season and hopefully venison are here.
 
      Print Top Bottom Previous Next
Northwoodsman
distinguished member(2059)distinguished memberdistinguished memberdistinguished memberdistinguished member
  
07/23/2020 02:00PM  
I use a company out of WI that I really like called PS Seasonings. I use their Jerky kits, sausage seasonings, hi-temp cheeses, casings, bacon cure, etc.

PS Seasoning

I use top round for traditional jerky, and I use flank steak for really tender jerky. With flank steak I bake it at a low oven temp layered with paper towels once done to render out more of the fat. You'll want to eat this within a few days or keep it in the refrigerator.
 
      Print Top Bottom Previous Next