The Heart Of Texas

Here is a dry rub recipe that rocks!  This is a base that can easily be heated up with additional pepper.  The nutmeg is discernible in this very large batch.  The cayenne is on the lower end of the Scoville scale.  ~  Enjoy~

Everyone should make their own beef jerky.  I have been a connoisseur of beef jerky all my life.  The various Polish, German, Czech etc meat markets around Texas do a very good job.  You can't drive by Prasek's Market and not stop, not if you have any sense.  Prasek's has a huge selection of jerky and beef sticks and it is all great! My buddy in Northern California has been consistently turning out beef jerky superior to anything I have ever tasted.  The Northern California climate is very favorable to the production of beef jerky.  The low humidity is the exact opposite of the climate here in Southeast Texas. The method: I carefully laid out strips of grass fed beef roast sliced thin.  I then sprinkled with garlic powder, black pepper, salt, sucanat (natural sugar cane crystals) , red pepper both pulverized and whole.  I then mixed up some soy sauce, Worcestershire sauce, pulverized pineapple and sucant.  I used a submersible blender and then painted it on with a p