Originally Posted by hansw
I tried the dry rub today and found it lacking in the favour achieved from the wet marinade method I'd been using. Oh well, nothing ventured, nothing gained.
I was wondering if anyone has tried pounding the sliced meat for both tenderizing and consistency of thickness. Also I would presume the marinade would infuse better.. rather like a compromise between sliced and the ground meat jerky I read about.
Did you use a store bought rub/cure? If not and you are able to get the High Mountain seasoning give that a try. Make sure to follow the instructions to a T. I get lots of flavor from their black pepper seasoning.
I have used a mallet to pound the strips in to uniform thickness. The butcher does a good job getting most of them close but there is always a few that are a bit thicker than I like.