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Lem Backwoods Cajun Jerky Seasoning - 4.4 Oz
SKU:
1557995
UPC:
734494090222
$5.99
Backwoods 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.
Cajun
A Bayou Classic - A Blend Of Celery, Onion & Cayenne Pepper.
Features
- Refrigerate Or Freeze Finished Product
- Keep Cure Out Of Reach Of Children
- Do Not Use More Cures Than Recommended
- Ingredients Do Not Contain Gluten, No Msg
Seasoning Ingredients
Salt, Flavorings, Dextrose, *Onion, *Garlic, Natural Hickory Smoke Flavor, And Less Than 2% Silicon Dioxide Added To Prevent Caking. *Denotes Dehydrated.
Cure Ingredients
Salt, 6.25% Sodium Nitrite, FD&C Red #3 (For Color), And Less Than 2% Silicon Dioxide As A Processing Aid.
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 The Entire Seasoning And Cure Packets Into 2-1/2 Cups Of Water For 5 Lb Of Meat
- To Make Smaller Batches - Dissolve 6 Teaspoons Of Seasoning, A Scant 1/4 Teaspoon Of Cure (1.1 Gram), 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 The Entire Seasoning And Cure Packets Into 5 Ounces Of Water. Mix With 5 Pounds Of Meat
- To Make Smaller Batches - Dissolve 6 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 The Oven On A Cookie Sheet And Leave The Door Open To The First Stop. Dry For 1 Hr And 15 Min On Each Side Or Until Desired Texture And Dryness Is Reached
- Place On Rack In Dehydrator And Dry According To Manufacturer's Instructions
Warning
This Product Is Manufactured In A Facility That Processes Tree Nuts.
Specifications
- Size: 5 Lb
- Weight: 4.45 Oz
Backwoods 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.
Cajun
A Bayou Classic - A Blend Of Celery, Onion & Cayenne Pepper.
Features
- Refrigerate Or Freeze Finished Product
- Keep Cure Out Of Reach Of Children
- Do Not Use More Cures Than Recommended
- Ingredients Do Not Contain Gluten, No Msg
Seasoning Ingredients
Salt, Flavorings, Dextrose, *Onion, *Garlic, Natural Hickory Smoke Flavor, And Less Than 2% Silicon Dioxide Added To Prevent Caking. *Denotes Dehydrated.
Cure Ingredients
Salt, 6.25% Sodium Nitrite, FD&C Red #3 (For Color), And Less Than 2% Silicon Dioxide As A Processing Aid.
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 The Entire Seasoning And Cure Packets Into 2-1/2 Cups Of Water For 5 Lb Of Meat
- To Make Smaller Batches - Dissolve 6 Teaspoons Of Seasoning, A Scant 1/4 Teaspoon Of Cure (1.1 Gram), 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 The Entire Seasoning And Cure Packets Into 5 Ounces Of Water. Mix With 5 Pounds Of Meat
- To Make Smaller Batches - Dissolve 6 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 The Oven On A Cookie Sheet And Leave The Door Open To The First Stop. Dry For 1 Hr And 15 Min On Each Side Or Until Desired Texture And Dryness Is Reached
- Place On Rack In Dehydrator And Dry According To Manufacturer's Instructions
Warning
This Product Is Manufactured In A Facility That Processes Tree Nuts.
Specifications
- Size: 5 Lb
- Weight: 4.45 Oz
