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Jerky Kit - Honey BBQ

Product image 1Honey BBQ Jerky Making Kit
Product image 2Whole Muscle Jerky
Product image 3Honey BBQ Jerky Seasonings

Regular price

SKU: 06-1102

We've balanced the popular combination of honey and zesty BBQ to create a seasoning blend for our Honey BBQ Jerky Making Kit. Delightfully sweet and tangy!  

Just getting started? Read our Ultimate Guide to Making Jerky

Features

  • Net. Wt. 12 oz. 
  • For use in your smoker, oven or dehydrator.  For use with ground or sliced meats. 
  • Includes 3 packages of seasoning and comes complete with our Jerky Cure.  
  • Each package is measured for 5 lbs. of meat. Makes a total of 15 lbs. per package. 
INGREDIENTS

Seasoning: Sugar, Brown Sugar, Tomato*, Honey* (Maltodextrin, Honey), Monosodium Glutamate, Spices, Hydrolyzed Soy Protein, Maltodextrin, Onion* Molasses* (Refinery Syrup, Molasses, Caramel Color), Natural Hickory Smoke Flavor, Sucralose, Sodium Diacetate, Less than 2% Calcium Silicate (Prevents Caking)* Dried.

Contains: Soy

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.

Honey BBQ 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

4.5 Based on 11 Reviews
5 ★
82% 
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3 ★
9% 
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Filter Reviews:
DC
11/13/2019
Denae C.
United States

Excellent

Very easy great flavor

RT
08/12/2019
Robert T.
United States United States

Needs work

Good could have had more of a bbq flavor

CH
04/19/2019
chris h.
United States

Jerky seasoning

Great seasoning the best I love it

MK
03/05/2019
Matthew K.
United States

Jerky seasoning

I have used all the flavors and all are great

MP
12/28/2018
Mathew P.
United States

Great product !

Products I ordered where great, easy to use, and was delivered in a timely manner.

BJ
12/12/2018
Brenda J.
United States

It wasn't the best by far...

I've had great success with the teriyaki....cracked pepper...especially the bacon bbq....but the honey bbq I've mixed 3lbs of meat to a 5lb season packet and still bland. Will not buy that seasoning again.

JV
12/06/2018
James V.
United States

Good stuff

Painless,prompt and delicious

AF
01/16/2018
ADAM F.
United States

Honey BBQ Jerky

By far my favorite and my family's favorite jerky flavor! Good stuff right here.

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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