I am making some jerky and I was considering trying a dry rub for once, Usually I brine it (soy, Worcestershire sauce, peper, chilli, mayple syrup, brown sugar ) or mix the spices in with ground beef.
What would the dry rub end up doing that the brine will not and what will the outcome be?
I am smoking in cold weather and using beef fajita strips along with thin round eye slices because I had them in the frezzer. I do not use cure only sea salt and soy/ Worcestershire sauce. Using a big chief smoker and dry hickory chips. The main reason I try to avoid cure is because I have a extremely long family history with cancer and rather not use anything to raise the risk.
I was reading rub is not suppose to be used without a cure? I will be eating all this within 1-2 weeks tops. Sea salt in the dry rub.
Thanks for the tips!