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Jerky Marinade Seasoning

Our own mix for whole muscle only. No MSG. It doesn't get any simpler! Just slice your meat and mix in this marinade.

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.

SKU #

304

6.20 USD

3.33 USD

Contains

Soy

Gluten

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Ingredients

SEASONING PKG: Worcestershire Sauce, Soy Sauce, Salt, Granulated Onion, Granulated Garlic, Black Pepper.
**CURE PKG: **Salt, (6.25%) Sodium Nitrate, Red #3, less than 1% Glycerine (to prevent caking). Net Weight 9.2 oz.
Contains: Gluten, Soy

Preparation directions

Quick Reference Guide

Whole Muscle Jerky

Remove all fat and sinew from lean cut of meat.
Slice into strips. Slicing cross grain makes jerky easier to chew.
Mix cure and seasoning, tumble into meat and refrigerate overnight.
Dehydrate in smokehouse, dehydrator or oven at 145°F for 3-4 hours.
Smoke screens work best, but cookie trays will work also.

GROUND MEAT JERKY

Remove all fat and sinew.
Grind once threw 1/2 inch plate and twice threw 1/8 inch plate.
Mix cure and seasoning and then mix into meat.
Use jerky gun to press onto screens or trays and refrigerate overnight.
Dehydrate in smokehouse, dehydrator or oven at 145°F for 3-4 hours.

Specifications

Quick Reference Guide

Meat Ratio

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.