or beef brisket burnt ends. It’s what gives the brisket its delicious flavor. Our focus today is on a homemade dry rub recipe ...

Seal, and rub ... Dry at 160 degrees Fahrenheit (71 degrees Celsius) for 24 hours, or until dried through. Blot dry and flip every 4 to 6 hours for more even dehydrating. The resulting bacon jerky ...