Quick Answer
Dry rub is a better option for jerky as it allows for more control over the flavor profile and results in a more even distribution of seasonings.
Choosing a Method
When it comes to making jerky, the choice between marinating and dry rub is largely a matter of personal preference. However, dry rub is often preferred by those who want more control over the flavor of their jerky. With dry rub, you can apply the exact amount of seasoning you desire, without worrying about over-marinating the meat.
The Dry Rub Process
To dry rub your jerky, start by selecting a high-quality cut of meat, such as top round or flank steak. Trim any excess fat and cut the meat into thin strips, about 1/4 inch thick. Next, mix your dry rub ingredients, such as salt, pepper, garlic powder, and paprika, in a small bowl. Apply the dry rub evenly to both sides of the meat strips, making sure to coat them completely. You can also add other seasonings, such as cayenne pepper or chili powder, to give your jerky an extra kick.
Tips for Success
When making jerky, it’s essential to dry the meat slowly and evenly to prevent bacterial growth and ensure a tender texture. To achieve this, you can use a food dehydrator or your oven on the lowest temperature setting. For a food dehydrator, set the temperature to 160°F and the time to 6-8 hours, or until the meat reaches an internal temperature of 160°F. If using your oven, set it to 150°F and the time to 8-10 hours, or until the meat is dry and slightly flexible.
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