Habanero BBQ Jerky Seasoning

SeasoningsJerky

Tired of making onion crisps? Made too many tater tots? If so, our Habanero BBQ Jerky seasoning might be right up your alley (or rather, out of it.)

You'll enjoy intensely flavored strips that are reminiscent enough that they stand apart without being overpowering.

This is not your ordinary jerky; no, this will make you scream for more. Beefy and succulent meat, spiked with a fistful of habanero peppers that boost that all-important heat to turn an everyday snack into a spicy delight. You'll never want to go back!

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

SKU #
343

5.50

USD

$

3.33

USD

Contains

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Ingredients

  • *SEASONING PKG: * Sugar, Salt, Spices, Dehydrated Habanero Peppers and Powder Blend, (including dried chilies, spices), Dehydrated Garlic and Onion, Paprika, Natural Spice Extractives.
  • **CURE PKG: **Salt, 6.25% Sodium Nitrite, Red #3, less than 1% Glycerine to prevent caking, Net Wt. 9.2 oz.

Preparation directions

Quick Reference Guide

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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