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closeup of freshly marinated jerky slices on drying tray

tablespoon-full of smoked paprika being added to coffee jerky dry rub

closeup of coffee jerky dry rub

Nearly a year to the day that I first shared my jerky recipe with the world, I am back again with some new flavors and techniques. This time around I have set out to combine two things that I really love: coffee and jerky. What could possibly go wrong with that combo?

This recipe is intended to be used in place of the marinade section of my original jerky recipe.

Is it Good?

Yes.

Thoughts & Feedback

The dry-rub technique (on jerky) is something new to me, and I hope to experiment with it more. I think that it has some real potential for use in other cooking as well. I have already tried it on steak and I think that maybe some pork chops or a tenderloin are in my near future. It's not really that overpowering, but it just has a different edge, a richness, that is interesting and cool.

While they were are all a bit skeptical at first, so far my friends have really enjoyed this flavor. The community at Instructables seems to like it too, as they have voted it in as a finalist in the 2016 Snack contest!

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