BBQ Jerky Seasoning

This BBQ flavor is the perfect choice for your favorite jerky. Each package contains enough seasoning and cure for 5 pounds of meat. Make your own homemade jerky and save money - you'll get 40 ounces of finished product for a fraction of store-bought jerky prices. Get creative with flavor combinations to keep things interesting - variety is the key to deliciousness. Enjoy homemade jerky without sacrificing flavor or money.     

INGREDIENTS:

           Sugar, Salt, Spices, Onion Powder, Garlic Powder, MSG, Corn Starch, Natural                       Hickory Smoke Flavor, Molasses Powder, Natural Spice Extractives.

• CURE PKG: Salt Sodium Nitrite, 17 ppm Red #3, and less than 1.0% Glycerine added to prevent caking. Net Weight 8.2 oz.
• Contains: MSG

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 155°F for 7-8 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.

FOR BEST RESULTS: 

• 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.