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