Jerky Marinade Seasoning

Our unique blend, made without MSG, is specially crafted for use with whole muscle meat. Just slice, combine with the marinade, and cure up to 5 lbs. of meat. Create mouthwatering jerky at home for a fraction of the cost of store-bought options with our convenient and budget-friendly seasoning. INGREDIENTS: SEASONING PKG: Worcestershire Sauce, Soy Sauce, Salt, Granulated Onion, Granulated Garlic, Black Pepper. CURE PKG: Salt, (6.25%) Sodium Nitrate, Red #3, less than 1% Glycerine (to prevent caking). Net Weight 9.2 oz. Allergens: Gluten, Soy 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. Grind once threw 1/2 inch plate and twice threw 1/8 inch pl