Teriyaki Jerky Seasoning

SeasoningsJerky

Want a little sweetness? Try this teriyaki jerky.

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 #
306

5.50

USD

$

3.33

USD

low Inventory - order soon!
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Ingredients

  • **SEASONING PKG: **Dehydrated Teriyaki, Teriyaki Sauce, Soy Sauce, Wheat, Soybeans, Salt, Maltodextrin, Wine, Vinegar, Salt, Onion Powder, Spice Extractives, Garlic Powder, Succinic Acid, Maltodextrin, Salt, Spices (including garlic & onion), Brown Sugar, Salt, Natural Smoke Flavor, Silicon Dioxide (anticaking agent).
  • CURE PKG: Salt, Cane, Brown & Maple Sugars, Sodium Nitrite, and less than 1.0% Glycerine (to prevent caking). Net Weight 5 oz.
  • Contains: Soy, Wheat

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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