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Jerky Seasoning

$19.95

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Description

Let’s face it, there are only two real reasons that you spend hours and hours in your tree stand or blind.  The first one is to get a chance for that once in a lifetime buck as he rolls in broadside at 35 yards.  The other is jerky.  Our jerky seasoning kit is the perfect blend spices to make all that waiting worth it, and maybe your toes can finally thaw out while you make up a batch. Each kit seasons up to 25 pounds and can be used for either ground or muscle jerky. We recommend getting 2 since your hunting buddies will probably eat the first 25 pounds before you even get a piece.

Kit includes 18 oz. Seasoning, 1 oz. 6.25% cure and instructions. Kit yields 25 lbs. Net Wt. 19 oz. (538.64 g)

 

Additional Information
Weight 1.2 lbs
Dimensions 12 x 9 x 1 in
Ingredients

Ingredients

Seasoning: Salt, Sugar, Spices, Hydrolyzed Corn Protein, Yeast Extract, Onion Powder, Natural Flavors, Citric Acid, Disodium Inosinate & Disodium Guanylate, and less than 2% Silicon Dioxide added to prevent caking.

Quick Cure: Salt, Sodium Nitrite (6.25%), Propylene Glycol, <0.001% FD&C Red #40.

Nutrition Panel

Nutrition Panel

nutritionlabel

Mix Chart

Mix Chart

  • 1 pound batch: 1/4 tsp of cure, 1 oz (1/8 cup) of water & 1 1/2 Tbs of seasoning
  • 5 pound batch: 1 1/4 tsp of cure, 5 oz (5/8 cup) of water & 1/2 cup of seasoning
  • 10 pound batch: 2 1/2 tsp of cure, 10 oz (1 1/4 cup) of water & 1 cup of seasoning
  • 25 pound batch: Entire bag of cure, 25 oz (3 1/8 cup) of water & entire bag of seasoning

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Instructions

Instructions

  • Always use standard measuring cups or spoons and level them off with a knife to ensure proper amounts of seasoning and cure. Always use a meat mixture with at least 20% pork to avoid dry ground jerky. Cook all jerky to an internal temperature of 160 degrees. Refrigerate or freeze after cooking.

Marinade Method:

  • Trim meat to get rid of fat and sinew. Cut meat into 8 inch strips and a thickness of 1/8 inch.
  • Mix seasoning, cure and water in a glass bowl (1/2 cup for 1 lb, 2 1/2 cups for 5 lbs, 5 cups for 10 lbs, or 12 1/2 cups for 25 lbs). Place meat strips in a bowl with seasoning mixture and refrigerate for at least 8 hours.
  • Oven: Preheat to 200 degrees and cook meat strips on a cookie sheet for 1 1/2 hours per side with the oven door open to the first stop.
  • Dehydrator: Place meat strips on dehydrator racks and cook per the manufacturer instructions.

Ground Jerky Method:

  • Dissolve cure and seasoning amounts from mixing guide (opposite side) in 1 oz (1/8 cup) of water per pound of ground jerky.
  • Mix with ground meat thoroughly until mixture becomes tacky. Add additional water if necessary. Let jerky cure overnight, but less than 24 hours, in the refrigerator. Roll out to 1/8 inch thick and cut into strips.
  • Oven: Preheat to 200 degrees and cook meat strips on a cookie sheet for 1 1/2 to 2 hours with the oven door open to the first stop. Check often to get desired consistency. As ovens differ you may need to adjust cooking time.
  • Dehydrator: Place meat strips on dehydrator racks and cook per the manufacturer instructions.
  • Smoker: Preheat smoker to 200 degrees. Cook jerky for 1 1/2 to 2 hours at 200 degrees. Do not exceed 3 hours as over smoking can leave a bitter taste. Check jerky often to achieve desired consistency.

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