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).