Jerky Marinade Seasoning

Our unique blend, made without MSG, is specially crafted for use with whole muscle meat. Just slice, combine with the marinade, and cure up to 5 lbs. of meat. Create mouthwatering jerky at home for a fraction of the cost of store-bought options with our convenient and budget-friendly seasoning.

INGREDIENTS:

• SEASONING PKG: Worcestershire Sauce, Soy Sauce, Salt, Granulated Onion, Granulated Garlic, Black Pepper.
• CURE PKG: Salt, (6.25%) Sodium Nitrate, Red #3, less than 1% Glycerine (to prevent caking). Net Weight 9.2 oz.
• Allergens: Gluten, Soy

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.