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Lem Backwoods Cajun Jerky Seasoning - 4.4 oz
SKU:
1557995
UPC:
734494090222
$5.99
Backwoods Jerky Seasonings have been delighting customers since 1991. Lem make it simple with Lem easy to follow instructions and pre-measured cure in every package. Marinate strips or mix with ground meat and use with our famous Jerky Cannon! For wild game and domestic meat.
Cajun
A bayou classic - A blend of celery, onion & cayenne pepper
Features
- Refrigerate or freeze finished product
- Keep cure out of reach of children
- Do not use more cures than recommended
- Ingredients do not contain gluten, no msg
Seasoning Ingredients
Salt, Flavorings, Dextrose, *onion, *garlic, Natural Hickory Smoke Flavor, and Less Than 2% Silicon Dioxide Added to Prevent Caking. *denotes Dehydrated.
Cure Ingredients
Salt, 6.25% Sodium Nitrite, Fd&c Red #3 (for Color), and Less Than 2% Silicon Dioxide as a Processing Aid.
Marinade Method
- Remove all sinew and fat. For best results, use a cut from the hind legs
- Cut meat into strips 8" long and 1/8" thick
- To make the entire 5 lb Package at one time - Dissolve the entire seasoning and cure packets into 2-1/2 cups of water for 5 lb of meat
- To make smaller batches - Dissolve 6 teaspoons of seasoning, a scant 1/4 teaspoon of cure (1.1 gram), and 1/2 cup of water per lb of meat in a glass bowl
- Place strips of meat in the bowl and marinate for at least 8 hr in the refrigerator
- Remove strips from marinade (discard remaining marinade) and place in oven or dehydrator
Ground Meat Method
- To make the entire 5 lb Package at one time - Dissolve the entire seasoning and cure packets into 5 oz of water. Mix with 5 lb of meat
- To make smaller batches - Dissolve 6 teaspoons of seasoning, a scant 1/4 teaspoon of cure (1.1g), and 1 oz of water per lb of meat in a glass bowl. Mix with meat until mixture becomes tacky
- Roll a small amount of meat with a rolling pin until 1/8" thick and cut into strips. For fast, easy, uniform strips use the lem jerky cannon
Process in One of the Following Ways
- Preheat oven to 200°F. Place in the oven on a cookie sheet and leave the door open to the first stop. Dry for 1 hr and 15 min on each side or until desired texture and dryness is reached
- Place on rack in dehydrator and dry according to manufacturer's instructions
Warning
This product is manufactured in a facility that processes tree nuts.
Specifications
- Size: 5 lb
- Weight: 4.45 oz
Backwoods Jerky Seasonings have been delighting customers since 1991. Lem make it simple with Lem easy to follow instructions and pre-measured cure in every package. Marinate strips or mix with ground meat and use with our famous Jerky Cannon! For wild game and domestic meat.
Cajun
A bayou classic - A blend of celery, onion & cayenne pepper
Features
- Refrigerate or freeze finished product
- Keep cure out of reach of children
- Do not use more cures than recommended
- Ingredients do not contain gluten, no msg
Seasoning Ingredients
Salt, Flavorings, Dextrose, *onion, *garlic, Natural Hickory Smoke Flavor, and Less Than 2% Silicon Dioxide Added to Prevent Caking. *denotes Dehydrated.
Cure Ingredients
Salt, 6.25% Sodium Nitrite, Fd&c Red #3 (for Color), and Less Than 2% Silicon Dioxide as a Processing Aid.
Marinade Method
- Remove all sinew and fat. For best results, use a cut from the hind legs
- Cut meat into strips 8" long and 1/8" thick
- To make the entire 5 lb Package at one time - Dissolve the entire seasoning and cure packets into 2-1/2 cups of water for 5 lb of meat
- To make smaller batches - Dissolve 6 teaspoons of seasoning, a scant 1/4 teaspoon of cure (1.1 gram), and 1/2 cup of water per lb of meat in a glass bowl
- Place strips of meat in the bowl and marinate for at least 8 hr in the refrigerator
- Remove strips from marinade (discard remaining marinade) and place in oven or dehydrator
Ground Meat Method
- To make the entire 5 lb Package at one time - Dissolve the entire seasoning and cure packets into 5 oz of water. Mix with 5 lb of meat
- To make smaller batches - Dissolve 6 teaspoons of seasoning, a scant 1/4 teaspoon of cure (1.1g), and 1 oz of water per lb of meat in a glass bowl. Mix with meat until mixture becomes tacky
- Roll a small amount of meat with a rolling pin until 1/8" thick and cut into strips. For fast, easy, uniform strips use the lem jerky cannon
Process in One of the Following Ways
- Preheat oven to 200°F. Place in the oven on a cookie sheet and leave the door open to the first stop. Dry for 1 hr and 15 min on each side or until desired texture and dryness is reached
- Place on rack in dehydrator and dry according to manufacturer's instructions
Warning
This product is manufactured in a facility that processes tree nuts.
Specifications
- Size: 5 lb
- Weight: 4.45 oz
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