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Make your own
jerky with our seasoning product.
Testimonial:
"I tried your jerky strips
at the Sioux Falls Sportsman's
Show. I LOVED IT. I was lucky
enough to pick up your business
card on the counter. This most
likely will not be my last order
with The Jerky Shoppe."
— K. P. from Sioux Falls
SD
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Seasoning directions
are primarily for oven
use, but can be used for
dehydrators or home-smokers
as well.
Mix
small pink cure
packet with larger
bag of seasonings.
Your jerky seasoning
is mixed and ready
to use. |
Before
you start, always
write down everything
done to the meat:
how long it was
cured, how long
at each cooking
stage, how much
seasoning used,
temperatures, etc.
Now you can look
back and make changes
to your liking. |
LET'S
GET STARTED!
- Cut meat into
strips.
- Weigh strips.
- Mix measured
seasoning thoroughly
into meat.
- Store meat in
plastic bag or
plastic container.
- Refrigerate
for 24 hours.
- Skewer each
strip onto a toothpick.
- Place skewered
jerky on oven
racks, spaced
evenly.
- Start out at
a low temperature,
140° F for
4 hours to dry
meat, then 180°
F for 4 hours
to cook meat.
Keep oven door
open 2-3 inches
to allow moisture
to escape.
- Let cool. Keep
refrigerated.
MIXING
SEASONING WITH MEAT
One pound of meat
requires 1 tablespoon
of seasoning. (Always
use standard measuring
spoons, level full.)
Seasoning is to
be used dry - DO
NOT ADD WATER
HELPFUL
HINTS
- Thicker meat
turns out more
moist and tender.
Thin sliced meat
is dryer and tougher.
- If smoky flavor
is desired, add
1 teaspoon liquid
smoke for each
3 pounds of meat.
- Add various
seasonings such
as red pepper,
garlic, teriyaki,
etc. for different
flavors. Always
start out with
small amounts,
and keep records.
- When adding
various seasonings,
cut back on jerky
seasonings in
equal portions.
INGREDIENTS
Salt, spice, garlic
powder, spice extractives,
nitrite (6.22%),
Dextrose, FD&C
Red #3 (.00084%),
sugar, less than
1% glycerine added
to prevent caking. |
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