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Original Jerky Seasoning

What's more fun than making your own jerky? Making original jerky! So open up those spice jars and start flipping through those flavors because now you have the chance to make a batch for pennies on the dollar.

Don't worry, we've done all of the hard work by including our Jerky Seasoning and Cure to get this party started right. It doesn't take a genius chef or frat boy - just a little ingenuity. Just pick your favorite flavor and have at it.

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

SKU #

305

5.50 USD

3.33 USD

Contains

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Ingredients

SEASONING PKG: Salt, Spices, Garlic Powder, Spice Extractives.
CURE PKG: Salt, Cane, Brown and Maple Sugars, Sodium Nitrate, with less than 1% Glycerine added to prevent caking, Net Wt. 2 oz.

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.