"Full Description:\nThe 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.  \r\n \r\nFeatures:\r\n\r\n<ul>\r\n\t<li>Contains mustard</li>\r\n\t<li>Makes 5 lbs. of meat</li>\r\n\t<li>Does not contain gluten, no MSG</li>\r\n\t<li>Use for wild game or domestic meat</li>\r\n\t<li>Keep cure out of reach of children</li>\r\n\t<li>Refrigerate or freeze the finished product</li>\r\n\t<li>Do not use more cure than recommended</li>\r\n</ul>\r\n\r\nCure Ingredients: \r\n\r\n<ul>\r\n\t<li>Salt, 6.25% Sodium Nitrite, FD&C Red #3 (for color), and less than 2% Silicon Dioxide as a processing aid</li>\r\n</ul>\r\n\r\nSeasoning Ingredients: \r\n\r\n<ul>\r\n\t<li>Salt, Dextrose, Sugar, Spices, Mustard, Garlic Powder, Sodium Erythorbate (.89%), and less than 2% Tricalcium Phosphate added to prevent caking</li>\r\n</ul>\r\nWarning: This product is manufactured in a facility that processes tree nuts.\r\n\r\nMarinade Method:\r\n\r\n<ul>\r\n\t<li>Remove all sinew and fat</li>\r\n\t<li>Cut meat into strips 8" long and 1/8" thick</li>\r\n</ul>\r\n\r\nTo make the entire 5 lb. package at one time:\r\n\r\n<ul>\r\n\t<li>Dissolve entire seasoning and cure packets into 2.5 cups of water</li>\r\n</ul>\r\n\r\nTo make smaller batches:\r\n\r\n<ul>\r\n\t<li>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</li>\r\n\t<li>Place strips of meat in the bowl and marinate for at least 8 hours in the refrigerator</li>\r\n\t<li>Remove strips from marinade (discard remaining marinade) and place in oven or dehydrator</li>\r\n</ul>\r\n\r\nGround Meat Method:\r\nTo make the entire 5 lb. package at one time: \r\n\r\n<ul>\r\n\t<li>Dissolve entire seasoning and cure packets into 5 oz. of water</li>\r\n\t<li>Mix with 5 lbs. of meat</li>\r\n\t<li>Roll a small amount of meat with a rolling pin until 1/8" thick and cut into strips</li>\r\n</ul>\r\nTo make smaller batches:\r\n\r\n<ul>\r\n\t<li>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.</li>\r\n\t<li>Mix with meat until mixture becomes tacky</li>\r\n\t<li>Roll a small amount of meat with a rolling pin until 1/8" thick and cut into strips</li>\r\n</ul>\r\nProcess in one of the following ways:\r\n\r\n<ul>\r\n\t<li>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</li>\r\n\t<li>Place on rack in dehydrator and dry according to manufacturer's instructions</li>\r\n</ul>\n\n"