LEM

LEM 5lb Backwoods Cracked Pepper Jerky Seasoning

Item No. 73449409024
5.99 $5.99
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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
California Residents
Proposition 65 Warning WARNING: Cancer and Reproductive Harm - www.P65Warnings.ca.gov

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