Jaymes Dry Rub Recipes

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JAYME'S DRY RUB



Jayme's Dry Rub image

A delicious rub to use on any type of meat.

Provided by JmeMcK

Categories     Side Dish     Sauces and Condiments Recipes

Time 5m

Yield 4

Number Of Ingredients 8

2 tablespoons brown sugar
1 tablespoon salt
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon ground black pepper
½ teaspoon thyme
½ teaspoon oregano
¼ teaspoon cayenne pepper

Steps:

  • Mix brown sugar, salt, paprika, garlic powder, black pepper, thyme, oregano, and cayenne pepper together in an airtight container, seal, and shake.

Nutrition Facts : Calories 35.8 calories, Carbohydrate 8.8 g, Fat 0.3 g, Fiber 1 g, Protein 0.5 g, SaturatedFat 0.1 g, Sodium 1747.2 mg, Sugar 7 g

THE ULTIMATE BEEF JERKY RECIPE



The Ultimate Beef Jerky Recipe image

The best beef jerky recipe made with Habanero Peppers is bound for greatness! The spicy kick of the peppers and the saltiness of the Sea Salt really makes this the top jerky recipe ever! This Ultimate Beef Jerky recipe quickly jumped to the top of my list of hundreds of jerky recipes I have made over the years.

Provided by Will

Categories     Beef Jerky     Snack

Time 5h

Number Of Ingredients 10

1 lb Eye of round
1 1/4 tsp sea salt
1/2 tsp onion powder
1/2 tsp garlic powder
1 tsp cracked black pepper
2 tsp granulated sugar
2 whole habaneros (3 if extra hot is wanted)
2 tbsp worcestershire sauce
3/4 cup cold water
1/4 tsp curing salt (optional)

Steps:

  • Trim all visible fat from the beef and place in freezer for an hour or two to partially freeze.
  • While the meat is in the freezer, combine marinade ingredients in a blender and blend until the peppers have been chopped into very small pieces. Place in a bowl or ziplock bag.
  • Remove the meat from the freezer and slice ¼" strips against the grain for an easy chew. Cut with the grain for a more chewy jerky.
  • Add sliced beef to the mixture in the ziplock bag or bowl and marinate for 8-24 hours in the refrigerator.
  • After the meat has finished marinating, remove from refrigerator and strain excess marinade in a colander and pat dry with paper towels.
  • Load dehydrator trays with jerky strips leaving room for air to circulate I used my Excalibur Dehydrator and dried for 3 hours at 165°F and 1 hour at 145°F
  • The jerky is finished when it bends and cracks, but does not break in half.

Nutrition Facts : ServingSize 0.15 lb, Calories 184 kcal, Carbohydrate 4 g, Protein 24 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 70 mg, Sodium 683 mg, Sugar 2 g

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