Cajun Jerky Seasoning

Experience the robust flavor of Louisiana in your jerky with Cajun Jerky Seasoning. Perfect for making homemade, low-fat jerky. Each package contains the necessary seasoning and cure for 5 lbs. of meat, yielding approximately 2.5 lbs. of finished jerky at a fraction of the cost of store-bought.

INGREDIENTS:  

• SEASONING PKG: Salt, Pepper, Dextrose, Garlic, Onion, Spices, Sugar, Spice Extractives, and less than 1% Silicon Dioxide and Vegetable Oil added to prevent caking.
• CURE PKG: Salt, Cane, Brown and Maple Sugars, Sodium Nitrate, and less than 1.0% Glycerine added to prevent caking. Net Weight 2.6 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 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.