SKU #
301

BBQ Jerky Seasoning

SeasoningsJerky
This sweet BBQ flavor will become a favorite jerky for you and your family. Each package contains seasoning and cure for 5 lbs. of meat. Make your own jerky for pennies on the dollar! Simply choose your favorite flavors. Variety is the spice of life. Never again get sick and tired of the same old jerky flavor. You will yield approximately 40 ounces of finished product for a fraction of the cost of store bought jerky.

5.50

USD

$

3.33

USD

Contains

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Ingredients

- **SEASONING PKG:** Sugar, Salt, Spices, Onion Powder, Garlic Powder, MSG, Corn Starch, Natural Hickory Smoke Flavor, Molasses Powder, Natural Spice Extractives. - **CURE PKG:** Salt Sodium Nitrite, 17 ppm Red #3, and less than 1.0% Glycerine added to prevent caking. Net Weight 8.2 oz. - Contains: MSG

Preparation directions

Printable Directions
### Whole Muscle Jerky 1. Remove all fat and sinew from lean cut of meat. 2. Slice into strips. Slicing cross grain makes jerky easier to chew. 3. Mix cure and seasoning, tumble into meat and refrigerate overnight. 4. Dehydrate in smokehouse, dehydrator or oven at 145°F for 3-4 hours. 5. Smoke screens work best, but cookie trays will work also. ### GROUND MEAT JERKY 1. Remove all fat and sinew. 2. Grind once threw 1/2 inch plate and twice threw 1/8 inch plate. 3. Mix cure and seasoning and then mix into meat. 4. Use jerky gun to press onto screens or trays and refrigerate overnight. 5. Dehydrate in smokehouse, dehydrator or oven at 145°F for 3-4 hours.

Tip

- When using a dehydrator with the temp set at 145-155 degrees dehydration time is 7-8 hours depending on each unit. - Marinating 3 to 5 days in a refrigerator will give jerky a better flavor. - While marinating occasionally stir the meat and mixture around. - Check the surface. Pay close attention to the appearance of the **jerky's** surface. If it looks greasy and is soft to the touch then it still needs more time in the dehydrator. The ideal bit of **jerky** should be dry to the touch, and very leather-like in appearance.

Shipping Details

We primarily use the USPS service as our shipping carrier. Larger orders may be sent via UPS.  

You will receive a tracking number for each package we send.

We take pride and work diligently in packaging and shipping your order quickly so that you can receive your supplies as soon as possible.

Please refer to the information below so that you can plan accordingly for your meat making. Remember to factor in ship time once your package reaches the carrier.
April to AugustOrders received during regular business hours ship on Mondays, Wednesdays, and Fridays depending on order date. See chart below:
Example
ORDERS PLACED                   SHIP ON
Mon/Tues                             Wednesday
Wed/Thurs                            Friday      
Fri/Sat/Sun                            Monday
September to March
Orders received during regular business hours typically ship the next business day Monday through Friday. See chart below:
ExampleORDERS PLACED                   SHIP ON
10 a.m. on Monday              Tuesday
8 p.m. on Monday                Wednesday

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