Aside from adding cure, can anyone see a setback using this rub as a mix with Soy sauce and Water for LB jerky? Any suggestions on where to start from a mixing standpoint as to not over do it (number of tbs per 5 lb batch)? Thanks for any tips or feedback.
http://www.susanminor.org/forums/showthread.php?467-Jan-s-Dry-Rub
Since you live in GA and the Nepas just moved to GA. You need to get in touch with him. Ole Rick has probably forgotten more jerky recipes than the rest of us have made!! :o :o
Never thought of it as a jerky mix, but sure is good on ribs.
Mick
Well a year a go I would of said no. But since using my buddy's stuffer I have been left with about a burgers worth in the bottom each time. So after seeing this GB jerky been just rolling between two sheets of wax paper and doing it in jerky. I have had some strange mixtures that came out really good. One was a pepperoni sticks and trail baloney,another was kielbasa and slim jims. Both was really good but different. Really like Jan's and would really want to know how they come out. I would probably add some Worcestershire sauce. But i'll be watching.
Nelson
It will be good.
Thanks all. I will let you know how it works out once I do it. Thanks
What happened to this thread I was looking for pics!
Sorry...end of year is always crazy for me. I have a batch going right now using this rub and some Soy and Ginger. I will add photos asap. Thanks
I am post challenged. Can anyone explain how to post a photo? sorry
Do you have a Photobucket acct? I can explain how to post using PB. Just let me know. A few steps to it, and I can even call you and walk you thru it over the phone if you like.
I understand that sometimes a new thing to learn can seem a bit overwhelming. But we can get you up to speed and comfortable with picture posing in no time.
Just PM me if you want help via phone.
T