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All Natural Jerky Seasoning

Calling all hunters, campers, or campground connoisseurs! You don't have to wait for the morning meat market to come around in order to get your hands on some deliciously seasoned jerky. The All Natural Jerky Seasoning favors oak-smoked flavors and gives you a generous 5lbs. of absolutely delicious jerky.

And if that wasn't enough, each package includes the Veg-a-Cure packets needed to make it happen!

SKU #

833

6.48

USD

3.33 USD

Contains

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Ingredients

SEASONING PKG: Sea Salt, Evaporated Cane Sugar, Black Pepper, Raw Cane Sugar, Pure Maple Sugar, Garlic Powder, Onion Powder, Non-GMO Expeller Pressed Canola Oil, Non-GMO Molasses Powder (molasses, maltodextrin), Cumin, Ground Celery, Beet Extractive, Spice Extractives, Natural Lemon Juice Flavor, Ascorbic Acid.
CURE PKG: Sea Salt, Unrefined Cane Sugar, Celery Juice Powder, Non-GMO Expeller Pressed Canola Oil, Silicon Dioxide, Net Wt. 5.4 oz.

Preparation directions

Printable Directions

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.