Coffee Rub Beef Jerky

Name: Jerky Kaffee-Rub
Total time: 7 h
Ingredients: 20 g Espresso, fein gemahlen; 18 g Meersalz; 15 g Brauner Zucker; 10 g Geräuchertes Paprikapulver; 5 g Schwarzer Pfeffer, fein gemahlen; 5 g Knoblauchpulver; 2 g Cayennepfeffer

DehydratingBeefDehydratingMedium7-9 hrs70°C70-75°CNo wood (dehydrator)

This unusual coffee-based jerky rub gives the beef a deep, earthy bitterness that is wonderfully balanced by paprika and brown sugar. The finely ground espresso slightly caramelizes on the meat surface during dehydration. The result is an intensely aromatic jerky with a complex, smoky-bitter flavor.

Ingredients(for 1 kg)

Espresso, finely ground20 g

Sea salt18 g

Brown sugar15 g

Smoked paprika powder10 g

Black pepper, finely ground5 g

Garlic powder5 g

Cayenne pepper2 g

Instructions

Rub Preparation

10 minutes

Thoroughly mix all rub ingredients in a bowl and check for lumps. Slice the beef into even 3-4 mm strips against the grain.

Applying the Rub

15 minutes

Apply the coffee rub generously and evenly to all sides of the meat strips and massage in lightly. Let the rubbed strips rest on a rack in the refrigerator for 4-8 hours.

Dehydrating

7-9 hours

Distribute the meat strips on the dehydrator racks, making sure they do not overlap. Dehydrate at 70-75 °C for 7-9 hours. After 4 hours, flip the strips to ensure even drying.

Cooling & Packaging

1 hour

Allow the jerky to cool completely on a cooling rack. Store in vacuum-sealed bags or airtight jars. Shelf life is up to 3 weeks at room temperature.

Pro Tip

Use finely ground espresso, not coarse coffee grounds, to ensure even distribution and optimal flavor release. Dark roasts deliver the most intense flavor.

Save this recipe to your smoking journal?

With Curination you can scale recipes, track projects, document by voice and browse over 1,269 recipes.

Try for free