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Jerky Kit - Variety

Product image 1Variety Pack Jerky Seasoning Kit
Product image 2Whole Muscle Jerky
Product image 3Variety Jerky Seasonings

Regular price

SKU: 06-1104

Variety kit includes Cracked Pepper & Garlic, Honey BBQ and Mesquite Jerky Kit flavors.  For use with your smoker, oven or dehydrator. Can be used with ground or sliced meat.  

Just getting started? Read our Ultimate Guide to Making Jerky

Features

  • Net. Wt. 12 oz.  
  • Includes 3 packages of each individual seasoning & comes complete with our Jerky Cure.
  • Each package is precisely measured for 5 lbs. of meat. Makes a total of 15 lbs. per package.
  • For ingredient information, please look at the information given under our Cracked Pepper & Garlic, Honey BBQ and Mesquite flavors. 
INGREDIENTS

Cracked Pepper and Garlic Seasoning: Salt, Spices, Monosodium Glutatmate, Hydrolyzed Soy Protein, Maltodextrin, Worcestershire Sauce* (Vinegar, Molasses, Corn Syrup, Salt, Garlic Powder, Caramel Color, Sugar, Spices, Tamarind, Natural Flavor), Garlic*, Onion*, Natural Flavors, Natural Hickory Smoke Flavor, Less than 2% Calcium Silicate (Prevents Caking). *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.

Cracked Pepper and Garlic Jerky Kit Nutrition Panel

Honey BBQ 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

Cracked Pepper and Garlic Seasoning: Salt, Maltodextrin, Spices, Monosodium Glutamate, Hydrolyzed Soy Protein, Worcestershire Sauce* (Vinegar, Molasses, Corn Syrup, Salt, Garlic Powder, Caramel Color, Sugar, Spices, Tamarind, Natural Flavor), Garlic*, Natural Mesquite Smoke Flavor, 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.

Mesquite Jerky Kit Nutrition Panel

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

4.7 Based on 10 Reviews
5 ★
80% 
8
4 ★
10% 
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3 ★
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Filter Reviews:
CL
12/04/2019
Corey L.
United States United States

Jerky

The jerky packs had great taste I will be buying again next deer season!

EN
04/03/2019
Eric N.
United States

Middle of the road

Have only made 2 of the flavors. Honey BBQ was a bit sweet for my taste. Peppered has a great base flavor. Would probably make it again, but definitely would add more pepper to it.

AC
07/06/2018
Albert C.
United States

Love the kits

I was in Myrtle Beach and bought 3 kits there, when I ran out had to come to the website and get them here. love the kits makes jerky making easier and faster,I will keep buying them for the factory don't stop making these kits I know as a hunter I will be buying more for making deer jerky.

AZ
07/04/2018
Anthony Z.
United States

Variety pack

The variety pack was good. Would like to see different variety packs

BN
01/31/2018
Bruce N.
United States

Jerky kit

Family and friends love it!

DK
12/06/2017
DANIEL K.
United States

Jerky kit

very help full tips did split batch some in dehydrator some in smoke house hands down to smoke house my brother didnt believe it was the same seasoning the hunting gang told me could put Jack Link out of business making this jerky 5 lbs gone in 7 days dehydrator got tossed

IW
08/24/2017
India W.
United States

Love It

I love getting a variety at one time wish they had more variety packs.

RM
01/08/2017
Richard M.
United States

Jerrky seasoning test

Not bad, a little to salty, might want to cut back But overall pretty good spice

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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