Need to know how to make Jerky with a dry rub.

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rob sicc

Smoking Fanatic
Original poster
May 5, 2008
725
26
new jersey
Hi folks,

I am trying to make beef jerky with out using soy sauce or Worshestershire sauce.  I want to make a dry rub or possibly use a little water in the marinade to distribute it better.  I have been making jerky for a very long time and I have several home made recipes that friends and family love but I need to figure out how to do it with out the soy.  I am worried about the percentage of salt to meat that I need to make jerky that wont kill someone.   I never use nitrates and would like to continue that way.  

As always, any and all suggestions are greatly appreciated.

Thanks for reading my thread.
 
Do you smoke the jerky or dehydrate ??   You can weigh the meat... weigh out 25% of the meat weight in distilled water...  weigh out 2% kosher salt, 1% sugar, add liquid smoke and any dry spices or herbs you want to the mix... marinate for a few days in the refer, rinse and dehydrate....  You can add a bit of vinegar, like is used in biltong...

If you smoke the meat, cure #1 is highly recommended...  and cure #1 is nitrite, not nitrate... 
 
 
Do you smoke the jerky or dehydrate ??   You can weigh the meat... weigh out 25% of the meat weight in distilled water...  weigh out 2% kosher salt, 1% sugar, add liquid smoke and any dry spices or herbs you want to the mix... marinate for a few days in the refer, rinse and dehydrate....  You can add a bit of vinegar, like is used in biltong...

If you smoke the meat, cure #1 is highly recommended...  and cure #1 is nitrite, not nitrate... 
Hi Dave,

I dehydrate.  I might throw it on the smoker after it's dehydrated top add smoke flavor rather than using liquid smoke.  It makes a big difference.

Let me see if I understood you correctly.

10lbs meat (which is 160 ounces) 

2 1/2 pounds water  

3.2 ounces (160 * 2%)

1.6 sugar  (1/2 or the salt)

Herbs

Mix everything together and let sit for 2-5 days then dry on dehydrator as I always have in the past.  

DONE!

Did I understand you correctly?
 
10#'s + 2.5 #'s = 12.5 #'s X 454 =  5,675 grams...  X.02 (%) =  114 grams salt and 57 grams sugar + all the spices etc...    You have to add in the weight of the water..

You've got it...
 
 
10#'s + 2.5 #'s = 12.5 #'s X 454 =  5,675 grams...  X.02 (%) =  114 grams salt and 57 grams sugar + all the spices etc...    You have to add in the weight of the water..

You've got it...
Absolutely!  Thanks.   
 
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