Best Beef Jerky Dry Rub Recipe
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This like shooting fish in a barrel to brand steak dry rub jerky utilizes an already made seasoning rub saving you loads of fourth dimension! Every so frequently I like making a very easy and simple beef jerky, and this is one of those recipes!
I was at work on the rig in Oklahoma when I started getting a craving for some beefiness jerky. I wasn't planning on making whatever this fourth dimension at piece of work, but I exit a dehydrator on the rig merely in case a craving similar this pops up.
I went to a pocket-sized grocery store called Homeland but exterior Oklahoma Urban center which didn't have much of a selection on meat. I picked up the only roast they had, a rump roast that had way to much fat. This cut has a lot of marbling, which is not good for making hasty! I was craving jerky though, so it had to practise...
Hither is the roast sliced. You can see all the marbling in the slices. This is not good for jerky because fat goes rancid fast, which will shorten the life of your jerky. I was sharing this batch with the rig crew, so I wasn't likewise worried about a long shelf life.
Y'all tin can see the McCormick Grill Mates Steak Rub that I used when making this hasty. I put ¼ cup of seasoning in a bowl and dredged the slices of beef coating each on both sides. There is no need to 'marinate' these like you do with a traditional wet marinade.
I dried these jerky strips in my Nesco Snackmaster Pro Dehyrator for 6hrs at 160°F. Because this meat was very fatty, I had to absorb dry the jerky every hr with a paper towel to soak up any liquid fat.
The jerky turned out pretty good. It would accept been amend if I used an Beef Center of Round, only fifty-fifty with the fatty cut the taste was yet very pleasing. Don't be shy when dredging the pieces in the spices. The spice wasn't over powering, then don't worry virtually over seasoning the jerky.
The guys on the rig enjoyed this jerky. If y'all are looking for a quick hasty without much prep or marinating time, this is the recipe for you!
For more in depth directions on how to dry your beef jerky, visit my page Hasty Making Methods or click on the pictures beneath.
Servings: v
Calories: 137 kcal
Dry out Rub
- ¼ cup McCormick Grill Mates Steak Rub
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Trim all visible fat from the beef and place in freezer for an hr or two to partially freeze.
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While the meat is in the freezer, combine ¼ cup of dry out rub in a shallow bowl.
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Remove the meat from the freezer and slice ¼" strips against the grain for an piece of cake chew or with the grain for more of a chew.
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Coat both sides of each piece of sliced beef with the dry rub mixture and set up aside.
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Dry with your favorite hasty making method. I used my dehydrator and dried for half dozen hours at 160 degrees.
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The hasty is finished when it bends and cracks, merely does non break in half.
Calories: 137 kcal | Carbohydrates: 2 g | Protein: xx g | Fat: four g | Saturated Fatty: 1 g | Cholesterol: 56 mg | Sodium: 51 mg | Potassium: 333 mg | Vitamin A: 90 IU | Vitamin C: 0.4 mg | Calcium: 52 mg | Fe: three.1 mg
Permit us know how it was!
For more in depth directions on how to dry your beef jerky, visit my folio Jerky Making Methods
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Source: https://www.jerkyholic.com/steak-dry-rub-beef-jerky/