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Jerky Kit - Sweet & Hot

Product image 1Sweet & Hot Jerky making Kit
Product image 2Sweet & Hot Whole Muscle Jerky
Product image 3Sweet & Hot Jerky Seasonings

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SKU: 06-1363

For those who enjoy the balance of sweet and heat, try our Sweet & Hot Jerky Making Kit. A great partnership of bold and sweet flavors for you to make at home.

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 & reformed or sliced meat.
  • 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, Salt, Spices, Monosodium Glutamate, Hydrolyzed Soy Protein, Natural Flavor, Sucralose, Less than 2% Silicon Dioxide (Prevents Caking).

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.

Sweet and Hot Jerky Nutrition Facts

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.

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Customer Reviews

4.8 Based on 12 Reviews
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RT
08/12/2019
Robert T.
United States United States

Great products

Like them all, but this is the Best jerky kit you sell

RT
05/21/2019
Robert T.
United States

best jerky mix on the market

User friendly and great results. One of the best jerky mixes on the market.

WK
11/20/2018
Walter K.
United States

Top of line jerky seasoning

Awesome it’s second to the prime rib will order again for sure

RR
08/31/2018
Rene R.
United States

Outstanding

Easy to use and great tasting. My favorite flavor for making beef jerky.

TH
03/26/2018
Troy H.
United States

Sweet and Hot

I've tried different brands of sweet and hot and this one is the best I've tried. Highly recommended!!

VF
01/11/2018
vincent f.
United States

love that seasoning

everything absolutely fantastic, i recommend all there products, been an occasional customer over the last couple years and never been let down. thanks P.S. keep up the good flavors.

PL
12/20/2017
PAT L.
United States

Sweet and hot jerky mix

Excellent! And this is my favorite mix. Easy to use and a great taste

DE
12/16/2017
Dennis E.
United States

Jerky Kit- Sweet & Hot

Not very HOT, Even after cayenne pepper.

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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