Net Weight - Makes 5 lbs.: 3.65 oz. (103.4g)
Net Weight - Makes 25 lbs.: 18.27 oz. (517.05g)
Seasoning Ingredients:Salt, Maltodextrin, Dextrose, Monosodium Glutamate, Paprika, Dehydrated Garlic, Red Pepper, Worcestershire Powder (Maltodextrin, Worcestershire Sauce (Vinegar, Molasses, Corn Syrup, Salt, Caramel Color, Garlic Powder, Sugar, Spices, Tamarind, Natural Flavor)), Spices, Soybean Oil (As A Processing Aid), Natural Mesquite Smoke Flavor, Not More Than 2% Tricalcium Phosphate Added To Prevent Caking.
Cure Ingredients:Salt, Sodium Nitrite (6%), Red 3, And Less Than 2% Silicon Dioxide As A Processing Aid.
Ingredients Do Not Contain Gluten.For consistently flavorful jerky use the recommended number of pounds of meat this package is intended to produce.Marinade Method:
- Remove all sinew and fat. For best results, use a cut from the hind legs.
- Cut meat into desired thickness.
- To make the entire 5 lb. package at one time: Dissolve entire seasoning and cure packets into 2-1/2 cups of water for 5 pounds of meat.
- To make the entire 25 lb. package at one time: Dissolve entire seasoning and cure packets into 12-1/2 cups of water for 25 pounds of meat.
- To make smaller batches: Dissolve 2 tablespoons of seasoning, a scant 1/4 teaspoon of cure (1.1g) 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 eight 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 ounces of water. Mix with 5 pounds of meat.
- To make the entire 25 lb. package at one time: Dissolve entire seasoning and cure packets into 25 ounces of water. Mix with 25 pounds of meat.
- To make smaller batches: Dissolve 2 tablespoons of seasoning, a scant 1/4 teaspoon of cure (1.1g) and 1 ounce 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. For fast, easy, uniform strips use the LEM Jerky Cannon®.
Process in one of the following ways:
- Preheat oven to 200°F. Place in oven on a cookie sheet and leave door open to first stop. 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.
Refrigerate or freeze finished product.Keep cure out of reach of children.Do not use more cure than recommended.
