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Boundary Waters Quetico Forum :: BWCA Food and Recipes :: jerkey dry rub ?
 
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merlyn
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.
 
Northwoodsman
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.