A very traditional teriyaki blend. We don’t use as much sugar as a lot of folks, so it’s definitely not a sweet teriyaki, but it’s not spicy. Like all our flavors, they’re great on their own, but if you like to experiment with flavors and make a sweet teriyaki – just add some honey or brown sugar.

When it comes to jerky, we have made jerky from just about every type of meat from beef to wild game and fowl. We've found 4 flavors that we continually come back to!

Each one of our kits contains enough seasoning and cure to make 20 pounds of jerky, in 5 pound batches. There are 4 packets of seasoning and one packet of cure in each kit.

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.