looking for dry rub for jerky

Labrador..........are you looking for a rub only or are you going to brine as well? And, what kind of meat are you using?

Brad

 

I layer mine in a tub with Morton Sugar Cure plus some black pepper sprinkled between the layers.

 

How long do you let it cure this way wildcatter?

 

I just did some from American Spice company and was completely satisfied.

http://www.smokingmeatforums.com/t/151108/sweet-maple-jerky

In the past I have always just used the old standby, salt pepper onion garlic lea & Perins soy and a little sweet either brown sugar or honey.

But the above I was looking for a special, something different. Not bad, but wasn't the candy I was looking for. Although the neighbor brought me another Eye of Round and asked nicely.....LOL

 

That's when you know it's good.

 

3-4 hours or until my patience runs out. Haha! It's only 1/4" thick, it doesn't take long and it's surprising how much moisture comes out. Then I give it a good rinse, let it air dry a little on the racks then hit it with the smoke. I do make sure to follow the recipe on the bag for cure/meat ratio, I've had some come out WAY too salty eyeballing it.
I should use Tender Quick, because Sugar Cure doesn't have nitrite and therefore doesn't cure in 4 hours. But I like the smoke flavor and more sugar, and I'm confident the salt, dehydration, smoke and fool's luck will keep me safe. You do what you think is right.

 

My last batch of venison jerky- just about the whole deer

 

Thx wildcatter. We now return you to the original post by labrdor103.

 

Haha! Keep on topic, point taken. Being new here, I hope advice I give is taken with a grain of salt (pun).