Features
- For use in your smoker, oven, or dehydrator
- Use ground & reconstructed or sliced meat
- Kit contains enough seasoning and cure for 15 lbs. of meat (in three 5 lb. batches)
PREPARATION
A. Ground Meat Method: Mix contents of one seasoning and one cure package with 5 lbs. ground meat and 1/2 cup cold water. Mix thoroughly until seasoning and cure are evenly distributed and mixture is tacky.
Choose one of the two methods below to form strips of seasoned meat prior to drying.
Jerky Gun Method: Use a jerky gun to form strips of seasoned meat. Lay the strips on wire racks (or dehydrator trays), leaving approximately 1/4" space between the strips. Do not overlap.
Rolling Pin Method: Place a small portion of seasoned meat between two sheets of waxed paper. Roll the meat until it is about 1/4" thick. Remove the top piece of waxed paper. Cut the flattened meat into strips, flip over onto wire racks (or dehydrator trays) and remove other sheet of waxed paper.
B. Whole Meat Method: Use only lean, well-trimmed wild game or domestic meat. Slice meat with the grain no more than 1/4" thick.
Add contents of one seasoning and one cure package to 1 cup cold water in a large, non-metallic bowl and mix well. Add 5 lbs. sliced meat to marinade, mixing well, making sure all surfaces of meat are coated. Transfer the meat mixture to a large plastic storage bag. Refrigerate 8-24 hours. Longer marinating will intensify flavor.
Remove the meat from marinade and lay on wire racks. Leave approximately 1/4" space between the strips, being sure not to overlap. Discard remaining marinade. In place of wire racks, sliced jerky can be placed on metal skewers and hung down through the top of an oven rack. Place a cookie sheet on the bottom rack to catch the drippings.
DRYING/SMOKING
A. Conventional Oven Method: Set the oven temperature to 180 degrees F. Put the loaded wire racks on cookie sheets, then place into oven. Prop the open door about 1" for the first hour to improve ventilation and reduce drying time. Bake for 1 hour, then turn jerky strips over. Bake until jerky can be bent in half without breaking, turning over every 30 minutes.
B. Dehydrator Method: Completely load the dehydrator before turning the unit on. Dry the jerky at 160 degrees F for 4-6 hours. Rotate racks and blot surface of jerky occasionally, until jerky bends in half without breaking.
C. Smokehouse Method: Preheat the smokehouse to 170 degrees F. With smoke on, dry for 4-6 hours or until jerky shrinks 50% by weight.
Note: Smoking temperatures and times vary based on your smokehouse. These instructions are meant as a general guideline. Reference manufacturer instructions for best results.
STORAGE & TIPS
Partially freeze meat for 1.5-2 hours for easy slicing.
Jerky should be stored in a dark, dry place between 50-60 degrees F. Jerky will retain its color and flavor for months stored in this manner.
If moisture droplets appear on the inside of the storage container, the jerky should be dried further.
Properly dried jerky should be firm, not crisp.
Drying times will vary based on several factors: the amount of jerky, relative humidity, and moisture content of the meat.
Avoid storage in plastic containers or bags.
NOTES: Cure contains sodium nitrite, which is essential in preserving jerky. Use caution when handling and follow instructions carefully. Keep out of the reach of children. Cook thoroughly before consuming.
