Making jerky at home is quickly growing in the outdoor market. People know how great jerky tastes, and now they can do it all on their own! These kits make the process even easier. This seasoning kit will make both slab and formed jerky. Both styles start the same way.
Choose Flavor: Original, BBQ, Black Pepper, Red Pepper, Teriyaki
The "Original" Flavor: This is a variation of the "Signature Steak Seasoning" that was reformulated for jerky. It is a crisp flavor that isn't too hot. Ingredients: sugar, salt, black pepper, brown sugar, onion powder, natural flavor, citric acid and extractive of paprika.
BBQ: If you like BBQ, you’re going to love our new BBQ flavor Lucky Beef Jerky DIY Jerky making kit. It is a traditional smoky BBQ flavor with just the right blend of sweet & salty. The kit includes all the seasoning and cure necessary for 20 lbs of jerky. Great for venison, beef, fowl, or pork. Ingredients: sugar, salt, garlic maltodextrin, natural hickory smoke flavor, soybean oil, citric acid, and extractive of paprika.
Black Pepper: The Black Pepper flavor is bold with garlic and onion. It is designed to accent the flavor of the meat. For a stronger black pepper taste, add ground black pepper to the marinade. Ingredients: sugar, salt, black pepper, natural flavor, citric acid and extractive of paprika.
Red Pepper: Red Pepper flavor is both sweet and hot. It also uses coarse and fine ground cayenne pepper with some brown sugar to create the sweet element. This flavor is not for the meek, mild or faint of heart. When the heat hits you, you'll know it. Ingredients: sugar, salt, black and red pepper, natural flavor, citric acid and extractive of paprika.
Teriyaki: Teriyaki is a very popular flavor for jerky. From duck jerky to good old fashioned beef jerky, the teriyaki flavor profile is versatile.
Lucky Beef Jerky Seasoning & Cure Kits make jerky at home a snap. Simply mix up a marinade, blend it with your favorite meat and cook to perfection. Ingredients: sugar, dehydrated soy sauce, salt, hydrolyzed soy protein, spices, garlic & onion powder, caramel color.
Contains: soy and wheat. Instructions: Dissolve 1 packet of cure and 1 packet of seasoning into 1 cup of cold water. This creates a marinade that is added to 5 lbs of lean meat. If making slab jerky, the meat needs to soak in the marinade for 24-36 hours. For ground and formed jerky, mix the marinade into the meat until the mixture becomes very sticky, then extrude the mixture onto a drying rack and cook per the instructions. Cure: salt, sodium nitrite (1.25%), FD&C Red #40, and less than 2% Propylene Glycol added as processing aid.