Dry Rubs for Beef Jerky

Dry rubs are another way to introduce flavor to the jerky. We combine salt with other ground spices and apply them to the meat. We blend spices that create favor like garlic powder, chili powders, cumin, coriander, and dried thyme to name a few.

So once you apply the dry rub to the sliced meat you refrigerate it for 12 to 24 hours so the flavors can penetrate it. Depending on the strength of the rub you can either rinse off the rub before dehydrating the meat or put the meat directly in the dehydrator.

Check out our spice blends, each are perfect for creating  &  favoring jerky. Use in the brine or dry rub.