LEM Backwoods Original Jerky Seasoning

• Net Weight - Makes 5 lbs.:3.6 oz. (103g)
  
• Net Weight - Makes 25 lbs.:18.3 oz. (517g)
  
• Net Weight - Makes 100 lbs.:4 lbs. 5.5 oz. (2.0kg)
• Seasoning Ingredients:Salt, Maltodextrin, Spices, Red Pepper, Monosodium Glutamate, Paprika, Worcestershire Powder (Maltodextrin, Worcestershire Sauce (Vinegar, Molasses, Corn Syrup, Salt, Caramel Color, Garlic Powder, Sugar, Spices, Tamarind, Natural Flavor)), Dextrose, Dehydrated Garlic, Onion Powder, Garlic Powder, Soybean Oil (As a Processing Aid), 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.
• Contains No 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 strips 8" long and 1/8" thick.
• To make the entire 5 lb. package at one time:Dissolve entire seasoning and cure packets into 2-1/2 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 1 tablespoons and 2-1/4 teaspoons 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 1 tablespoons and 2-1/4 teaspoons 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.
• 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.