Let's Talk BBQ
Recipes => Recipes => Rubs, mops, sauces, GRAVYS and marinades => Topic started by: BrewerDave on January 02, 2015, 01:16:23 PM
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Hello,
I am looking for a teriyaki dry rub recipe that I can use with a cure (#1 soon, TQ now) for beef jerky. I'd like to get away from the prepackaged jerky seasoning kits, because I don't know the spice list in them.
Could I use something like a brown sugar based rib rub and add my cure?
Thanks in advance,
DS
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Sure - as long as you can figure out how much salt is in the rub, you can adjust the sweet/salt level to your liking.
And....Have you considered using a wet marinade with the curing salt in it for your jerky?
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I have done that several times and it works fine. I'm just looking for a dry combination of spices that taste like teriyaki
DS
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Some of the ingredients in teriyaki ( soy in particular) are extremely hygroscopic ( they adsorb moisture quickly and turn into a brick ;)) when dry - that they do not keep well. That may be why it is difficult to find some of them as dry ingredients.
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Some of the ingredients in teriyaki ( soy in particular) are extremely hygroscopic ( they adsorb moisture quickly and turn into a brick ;)) when dry - that they do not keep well. That may be why it is difficult to find some of them as dry ingredients.
There he goes again......with the fancy talk 8)
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Some of the ingredients in teriyaki ( soy in particular) are extremely hygroscopic ( they adsorb moisture quickly and turn into a brick ;)) when dry - that they do not keep well. That may be why it is difficult to find some of them as dry ingredients.
There he goes again......with the fancy talk 8)
Just thinking about the $5 my parents spent on my education..... 8)
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Some of the ingredients in teriyaki ( soy in particular) are extremely hygroscopic ( they adsorb moisture quickly and turn into a brick ;)) when dry - that they do not keep well. That may be why it is difficult to find some of them as dry ingredients.
There he goes again......with the fancy talk 8)
Just thinking about the $5 my parents spent on my education..... 8)
Some parents, like the Mannings, spent much more on their sons education and all the got was a quarter back. :P
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Some of the ingredients in teriyaki ( soy in particular) are extremely hygroscopic ( they adsorb moisture quickly and turn into a brick ;)) when dry - that they do not keep well. That may be why it is difficult to find some of them as dry ingredients.
There he goes again......with the fancy talk 8)
Just thinking about the $5 my parents spent on my education..... 8)
Some parents, like the Mannings, spent much more on their sons education and all the got was a quarter back. :P
Actually, they got 2!!
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A dry rub using a cure might be difficult to evenly disperse the cure through the meat properly IMHO. It would work possibly for very thin strips.
I have always used a wet mix with my beef jerky due to this reason.
Why not mix the cure with some water and soak the meat in it. Then apply a surface seasoning to the meat after soaking? That way you can be sure the cure has properly penetrated the meat.
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The last couple of batches of jerky I’ve done I used a dry rub. Mike is correct, I cut them thin using a slicer and lay them flat to add the rub and let them go 24 hours before drying.