All Natural Jerky Seasoning

Outdoor enthusiasts, get ready to turn your meat into delicious jerky with All Natural Jerky Seasoning! This is the perfect way to enhance any type of meat. Using all-natural flavorings, you can add an extra kick of flavor to your game-day snacks. This recipe contains seasoning and cure for 5 lbs. of meat.

 Each package includes the Veg-a-Cure packet.

   INGREDIENTS: 

• 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. 

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.