LEM 5lb Backwoods Cracked Pepper Jerky Seasoning
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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
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
- 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
- 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