Cajun Jerky Seasoning

### 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.