UPC 734494091557

• Easy to make
• Hot Jerky Flavor That Your Friends Will Love
• Make Jerky Whole Muscle Or Ground Beef Or Venison
• Also Makes Great Turkey Jerky
• Made In The USA

Hot: This Hot favorite gets its flavor from the classic Original blend and its heat from crushed red peppers. Backwoods&0153; Jerky Seasonings have been delighting customers since 1991. We make it simple with our easy to follow instructions and pre-measured cure in every package. Marinate strips or mix with ground meat and use with our famous Jerky Cannon # 468! For wild game and domestic meat. 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 smaller batches: Dissolve 5-3/4 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 smaller batches: Dissolve 5-3/4 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 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 cook