Cajun Jerky Seasoning

Experience the robust flavor of Louisiana in your jerky with Cajun Jerky Seasoning. Perfect for making homemade, low-fat jerky. Each package contains the necessary seasoning and cure for 5 lbs. of meat, yielding approximately 2.5 lbs. of finished jerky at a fraction of the cost of store-bought. INGREDIENTS:   SEASONING PKG: Salt, Pepper, Dextrose, Garlic, Onion, Spices, Sugar, Spice Extractives, and less than 1% Silicon Dioxide and Vegetable Oil added to prevent caking. CURE PKG: Salt, Cane, Brown and Maple Sugars, Sodium Nitrate, and less than 1.0% Glycerine added to prevent caking. Net Weight 2.6 oz. DIRECTIONS:  Whole Muscle Jerky Remove all fat and sinew from lean cut of meat. Slice into strips. Slicing cross grain makes jerky easier to chew. Mix cure and seasoning, tumble into meat and refrigerate overnight. Dehydrate in smokehouse, dehydrator or oven at 155°F for 7-8 hours. Smoke screens work best, but cookie trays will work also. GROUND MEAT JERKY Remove all fat and sinew