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I have been experimenting with jerky recipes for about 6 months now-wet and dry. I have found this one to be the best (with a few modifications of my own). I make batches and take to work, poll my co-workers to see what they like etc and then make changes to the recipe according to the feedback I was given.
I backed off the black pepper to one half tsp., lowered the Chili powder to 2 TBSP., used only 1 Tsp. of Cumin, added half TSP of onion powder, and a qtr TSP. of white pepper. I added 2.5 Tbsp. of brown sugar. This gave us a nice sweet/hot result.
Hubby really enjoyed this :) I like that it is a dry rub, so if I don't have soy sauce I can still make jerky - thanks!