A.C. Legg Traditional, Cajun, Peppered Jerky Seasoning Combo

• 1 Bag of AC Legg Traditional Jerky Seasoning, 1 Bag of AC Legg Peppered Jerky Seasoning and 1 Bag of AC Legg Cajun Jerky Seasoning. Enough Jerky Seasoning for 75 lbs. of Meat.
• Very Popular Jerky seasoning for Wild Boar, Beef, Venison, Elk, Moose, Pork, Turkey, Axis and Caribou
• Comes with 1 Oz. Packet of (Pink) Sodium Nitrite. Just mix this in with your bag of Jerky seasoning.
• Use for beef or deer. Formulated for restructured or solid muscle. Can be used for vacuum tumble, soak or dry rub.
• Can be used in a vacuum tumble, as a soak, marinade, or a dry rub.

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.

 Salt, Sugar, Hydrolyzed Soya Protein (15.38%), Spices, Sodium Erythorbate (7/32 oz. ), Spice Extractives and less than 2% Sodium Aluminosilicate Added to Prevent Caking. 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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