Colorado Spicy Jerky Seasoning

SeasoningsJerky

Are you seeking that zest for life that you used to have as a kid? Well, now as one of those boring grown-ups who can't figure out how to zest lemons without crying here's the solution. Introducing Colorado Spice Jerky Seasoning!

This robust pepper garlic seasoning is going to make you feel like a rebel again with its intense flavor and exotic taste. You'll never go back after trying this meaty masterpiece!

And last but not least it contains curing salt so all you need is 5 lbs of raw meat, though we suggest getting more because you can never have enough jerky.

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

SKU #
357

5.50

USD

$

3.33

USD

Contains

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Ingredients

  • *SEASONING PKG: * Salt, Sugar, Spices, Garlic Powder.
  • CURE PKG: Salt Sodium Nitrite, 17 ppm Red #3, and less than 1.0% Glycerine added to prevent caking, Net Weight 3.1 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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