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Jerky Kit - BBQ Bacon

Product image 1BBQ Bacon Jerky Kit
Product image 2BBQ Bacon Whole Muscle Jerky

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SKU: 06-1463

Our BBQ bacon jerky making kit contains tangy BBQ flavors with a deep smokiness and hint of bacon taste.

Just getting started? Read our Ultimate Guide to Making Jerky

Features

  • Net.Wt. 12 oz.
  • For use in your smoker, oven or dehydrator. Use with ground or sliced meat. 
  • Includes 2 packages of seasoning and comes complete with our Jerky Cure. 
  • Precisely measured for 5 lbs of meat, total 10 lbs. per package. 
INGREDIENTS

Seasoning: Sugar, Honey* (Refinery Syrup, Honey), Brown Sugar, Salt, Bacon Flavor (Autolyzed Yeast Extract, Salt, Torula Yeast, Maltodextrin, Natural Flavors, Smoke Flavor, Gum Arabic), Tomato*, Onion* & Garlic*, Torula Yeast, Bacon Bits (Soy Flour, Salt, Natural Flavoring), Hydrolyzed Soy Protein, Molasses* (Refinery Syrup, Molasses, Caramel Color), Yeast Extract, Spices, Natural Flavors, Maltodextrin, Natural Smoke Flavor. *Dried.

Contains: Soy, MSG

Cure: Salt, Sugar, Brown Sugar, Maple Sugar, Sodium Nitrite (0.63%), Propylene Glycol, Less than 2% Silicon Dioxide (Prevents Caking). 

Nitrites are used for meat curing, keep out of reach of children.

Nutrition Panel for BBQ Bacon Jerky Kit

DIRECTIONS

JERKY INSTRUCTIONS

PREPARATION:

A. Ground Meat Method: Mix contents of one Seasoning and Cure* packet with 5 lbs lean, ground meat and 1/2 cup cold water. Mix until sticky and the color is uniform throughout, without any streaks. This ensures that the cure is evenly distributed. Choose one of the next two methods 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, then gently lay them on wire racks (or dehydrator trays), as instructed above. 

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 Cure* packet 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. 

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. 

**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:

A. Conventional Oven: 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. Turn jerky strips over every 30 minutes while baking until done. 

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 done. 

C. Smokehouse Method: Preheat the smokehouse to 140 degrees F before loading. Then follow these instructions:

STAGE 1     1 hour    140 degrees F     Smoke Off    Damper Closed

STAGE 2     1 hour    150 degrees F    Smoke On    Damper Open

STAGE 3                     160 degrees F    Smoke Off   Damper Open

***Until the jerky shrinks 50% by weight or until done

Note: These instructions are meant as a general guideline. Refer to and follow the instructions of your smoker.

III. STORAGE & TIPS: 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. Good jerky will break, but not snap when bent. 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.

Reviews

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Customer Reviews

4.6 Based on 9 Reviews
5 ★
78% 
7
4 ★
11% 
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3 ★
0% 
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2 ★
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A PS Seasoning Customer
JH
03/30/2019
Justin H.
United States

Best Ever

Easy to use. This is easily the best tasting jerky seasoning I’ve ever used and I’ve used many options.

RR
02/28/2019
Ryan R.
United States

Awesome

This is our new favorite excellent flavor!!!! Another fine product from PS seasoning like always

Ryan R. verified customer review of Jerky Kit - BBQ Bacon
DM
01/28/2019
David M.
United States

Honey BBQ and Terriyaki

The honey bbq is very tastee. The teriyaki needs some zest. I haven't tried the bbq bacon yet.Overall I will be changing to your spices. I have been using Nesco for 20 years

PL
01/22/2019
PHillip L.
United States

Great jerky seasoning

This jerky seasoning will keep you coming back for more until it is gone

CM
08/06/2018
Chris M.
United States

BBQ Bacon Jerky Kit

This is my New favorite jerky seasoning to use! I just bought 10 more packs!!

Chris M. verified customer review of Jerky Kit - BBQ Bacon
MG
07/11/2018
michael g.
United States

Wow!!!

This is an excellent product! I was a bit confused at first however on the marinade to beef ratio. Great flavor.

MS
11/21/2017
Matthew S.
United States

BBQ Bacon is one of my favorites

Two thumbs up everyone loves it

RB
10/05/2017
Richard B.
United States

BBQ bacon

I don't really care for the bacon BBQ, I don't think it's worth the extra cost and the bacon favor is not there for me

THE ULTIMATE GUIDE TO MAKING JERKY

Jerky making has come a long way in the last few centuries, with several different methods, tools, and varieties available. And it’s so easy, you can make it at home with little to no special equipment required.

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WHOLE MUSCLE JERKY: TUTORIAL

MAKING JERKY AT HOME IS EASY WITH OUR STEP-BY-STEP TUTORIAL.

GROUND & FORMED JERKY: TUTORIAL

Making Jerky at home is easy with our step-by-step tutorial.

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