A.C. Legg Peppered Jerky Seasoning. Blend #133

Great black pepper taste takes traditional jerky flavor to a spicy new level.

• One 13.5 oz. Bags - Seasons 25 pounds of Jerky Meat.  NO MSG
• Use for beef or deer. Formulated for restructured or solid muscle. Can be used for vacuum tumble, soak or dry rub.
• Legg's exclusive high-barrier, multi-wall packaging protects the seasoning's freshness and flavor for at least 12 months.
• Comes with 1 Oz. Packet of Sodium Nitrite (Speed Cure). Just mix this in with your bag of Jerky seasoning.
• Breakdown for less than a 25 lb. batch - 1 oz. of seasoning seasons 1.85 lbs. of Meat.(2 Tablespoons = 1 ounce.)
• UPC:  078665001335

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.

Salt, Sugar, Hydrolyzed Soya Protein (14.81%), Spices, Sodium Erythorbate (7/32 oz. ), Spice Extractives.
Contains Potential Allergens:  Soy.  Correct Amount (1 oz. packet) of Sodium Nitrite Included FREE!
Just mix the Sodium Nitrite in with your bag of Jerky seasoning. NO MSG

 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.

Dry in oven, dehydrator or smoker/smokehouse. 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

EVERY product we sell is shipped FREE in the U.S.!   Every Day.  NO Minimum.

• Most orders are shipped by USPS Priority Mail or USPS 1st Class Mail. 

• Any order under 15 oz. is shipped USPS 1st Class Mail.

• Some heavy (usually orders over 10 lbs.) or bulky items are shipped by UPS Ground.

• You will receive an email within 24  with your Tracking Number and Shipping Carrier.

Shipping Policy

• Orders received before 12:00 p.m. CST will normally be shipped out the same day.

• Orders received between 11:00 p.m. Saturday and 3:00 p.m. Monday will be shipped out on Monday

• We proudly offer free shipping and handling to all 50 states in the US.  (We do NOT ship outside of the U.S.).

• Free Shipping will be applied automatically to all qualifying orders –
  no minimum purchase, coupons or promotion codes are required.

Normal Shipping Times:

• USPS Priority Mail - 2 to 3 Business Days

• USPS 1st Class Mail - 2 to 5 Business Days

• UPS Ground - 3 to 5 Business Days

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