Ask The Meatman's Own Hot Teriyaki Jerky Seasoning (Blend 55)
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Use for beef or deer. Formulated for restructured or solid muscle. Can be used for vacuum tumble, soak or dry rub. Mix one 13 oz. bag of Hot Teriyaki Jerky Seasoning with 25-lbs. of meat. Contains the proper amount of sodium erythorbate, for your convenience. Contains the proper amount of sodium nitrite and is already mixed in the seasoning. Works GREAT for beef or deer! Breakdown for less than a 25 lb. batch - 6 Tablespoons of seasoning per 5 lbs. of meat
We also sell a DVD that shows how we make Whole Muscle Deer or
Beef Jerky using our Jerky Seasonings. This DVD also shows how to make
Smoked Deer Sausage and Smoked Deer Snack Sticks.
You can view details of this DVD and watch a 5 minute clip here.
As a benefit to our customers you also have access to our exclusive
"How To Make Deer/Beef Jerky At Home" instructions by clicking here.
You can download, print or just read this PDF we have made
from our own jerky making techniques we use here at our Meat Processing Plant -
Jackson Frozen Food Locker in Jackson, MO.
13 oz. Bag of Our Own Hot Teriyaki Jerky Seasoning
Salt, Sugar, Ground Red Pepper, Corn Syrup Solids, MSG, Onion Powder, Dextrose, Garlic Powder, Dry Molasses (Molasses Wheat Starch, Calcium Stearate, Soy Flour, Hydroxylated Lecithin), Hydrolyzed Whey Protein, Paprika, Caramel Color, Turmeric, Mustard Seed, Natural Flavors, Hydrolyzed Soya Protein (15.38%), Spices, Sodium Erythorbate (7/32 oz. ), Spice Extractives and less than 2% Sodium Aluminosilicate Added to Prevent Caking. Contain 1 oz. Sodium Nitrite MIXED in the seasoning. Contains Potential Allergens: Soy
Use a very lean cut of meat - with beef, we recommend top round. Trim off as much fat as possible. Place meat in freezer for 1 to 2 hours before slicing the meat 1/4 inch thick. We prefer to cut with the grain of the meat. Lay strips of jerky meat on clean counter and sprinkle the jerky seasoning over the meat. Flip strips over & sprinkle jerky seasoning on this side. Place in a non-metallic container and let set in refrigerator overnight - no longer than 24 hours. Dry in dehydrator or oven.
Lay strips of jerky meat on oven rack, cookie sheet, or screens. Set oven or dehydrator between 150 and 170 degrees. Make sure jerky strips or not touching while drying. If using an oven, leave the oven door cracked open. How to when the jerky is done? Select a nice bit to try and give it a bend. If it's too dry, it will crack and break right off. If it's easy to bend and tear off a bite, it is ready to go! Try this at around 6 hours (depending on thickness of meat most recipes call for 4 to 8 hours of drying time, to be sure you don't overdry the meat.
You can find more tips and information on making jerky from our Ask The Meatman.com Jerky Instruction page here - JERKY INSTRUCTIONS
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