Jerky Seasoning “Hells Creek”
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SEASONING: Spices, Salt, Sugar, Garlic. Monosodium Glutamate. CURE: Salt Sodium Nitrite (6.25%). Dextrose. Propylene Glycol. FD&C Red #40.
Net Weight: Seasoning: .87 lbs. Cure: .06 lbs.
BRINE METHOD: Slice 25 lbs of lean Beef or Venison 1/4" thick. Wisk seasoning and cure pack into 1/2 gallon ofdistilled water and soak meat for 12 hours. DRY RUB METHOD: Mix seasoning and cure pack together. Pour half into a shaker, spread 25|bs sliced meat out flat on saran wrap and shake contents of shaker on the meat.Turn meat over, Shake other half of seasoning on evenly, cover with saran, roll up and refrigerate over night. GROUND & FORMED METHOD: Grind 25 lbs. of 100% lean Beef or Venison through a 1/8" plate. Mix seasoning and cure pack in meat with 1 cup distilled water and work meat until very sticky, refrigerate overnight. Use a jerky cannon to form into strips on your racks. SMOKING: Pre-heat to 125 degrees, open dampers, dry for 2 hours. Close dampers to 1/2 open, turn up to 150 degrees, smoke 4 hours, continue until desired texture. The dryer you get it the more shelf stable it will be. TIPS: To use a dehydrator and wish to have the smoke flavor you may purchase our water based liquid smoke and mist meat before you start. Repeat in about 2 hours. Also you can add extra Pepper or Crushed Red Pepper, simply mist meat with distilled water or liquid smoke, Shake desired seasoning on, pat down seasonings into meat then re-mist.