Hickory Jerky Seasoning

SeasoningsJerky

When you’ve got a hankering for something sweet and savory, the only thing that will satisfy your hunger is some Hickory Jerky Seasoning. This bold flavor brings together sweetness from sugar and salt with the taste of savory spices to form a juicy bite-sized snack.

You no longer have to feel like you're spending way too much money on store-bought jerky when you can make it at home for pennies! All seasoning comes in five pounds bulk packets that hold enough flavor to season up 40 ounces worth of meat into homemade jerky, then use our included cure packet. Now THAT'S dinner time savings!

Each package contains seasoning and cure for 5 lbs. of meat.

SKU #
303

5.50

USD

$

3.33

USD

Contains

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Ingredients

  • SEASONING PKG: Salt, Spices, Garlic Powder, Natural Hickory Smoke Flavor, Spice Extractives.
  • CURE PKG: Salt, Cane and Maple Sugars, Sodium Nitrite (0.85%), Net Wt. 2 oz., 

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.

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