LEM 5lb Backwoods Cracked Pepper Jerky Seasoning

Product Details

LEM 5lb Backwoods Cracked Pepper Jerky Seasoning

73449409024

The LEM Backwoods Cracked Pepper Jerky Seasoning makes flavoring your wild game or domestic meat a breeze. The LEM cracked pepper jerky seasoning includes easy-to-follow instructions and pre-measured seasonings and cure. With the LEM cracked pepper jerky seasoning, simply marinate strips or mix with ground meat to flavor your game meat.

Features:

• Contains mustard
• Makes 5 lbs. of meat
• Does not contain gluten, no MSG
• Use for wild game or domestic meat
• Keep cure out of reach of children
• Refrigerate or freeze the finished product
• Do not use more cure than recommended

Cure Ingredients:

• Salt, 6.25% Sodium Nitrite, FD&C Red #3 (for color), and less than 2% Silicon Dioxide as a processing aid

Seasoning Ingredients:

• Salt, Dextrose, Sugar, Spices, Mustard, Garlic Powder, Sodium Erythorbate (.89%), and less than 2% Tricalcium Phosphate added to prevent caking

Warning: This product is manufactured in a facility that processes tree nuts.

Marinade Method:

• Remove all sinew and fat
• Cut meat into strips 8" long and 1/8" thick

To make the entire 5 lb. package at one time:

• Dissolve entire seasoning and cure packets into 2.5 cups of water

To make smaller batches:

• Dissolve 7.5 teaspoons of seasoning, a scant 1/4 teaspoon of cure, and 1/2 cup of water per pound of meat in a glass bowl
• Place strips of meat in the bowl and marinate for at least 8 hours in the refrigerator
• Remove strips from marinade (discard remaining marinade) and place in oven or dehydrator

Ground Meat Method:

To make the entire 5 lb. package at one time:

• Dissolve entire seasoning and cure packets into 5 oz. of water
• Mix with 5 lbs. of meat
• Roll a small amount of meat with a rolling pin until 1/8" thick and cut into strips

To make smaller batches:

• Dissolve 7-1/2 teaspoons of seasoning, a scant 1/4 teaspoon of cure, and 1 oz. of water per pound of meat in a glass bowl.
• Mix with meat until mixture becomes tacky
• Roll a small amount of meat with a rolling pin until 1/8" thick and cut into strips

Process in one of the following ways:

• Preheat oven to 200 degrees Fahrenheit. Place in oven on a cookie sheet and leave door open. Dry for 1 hour and 15 minutes on each side or until desired texture and dryness is reached
• Place on rack in dehydrator and dry according to manufacturer's instructions