CRACKED PEPPER JERKY 25 LBS

Cracked peppercorns add a kick. Contains mustard.
Backwoods® Jerky Seasonings have been delighting customers since 1991. We make it simple with our easy to follow instructions and pre-measured cure in every package. Marinate strips or mix with ground meat and use with our famous Jerky Cannon! For wild game and domestic meat.

Net Weight – Makes 5 lbs.: 5.6 oz. (158.65g)

Net Weight – Makes 25 lbs.: 28 oz. (793.4g)

Seasoning Ingredients: Salt, Dextrose, Sugar, Spices, Maltodextrin, Mustard, Garlic Powder, Sodium Erythorbate (0.71%), Spice Extractives, and less than 2% Silicon Dioxide added to prevent caking.

Cure Ingredients: Salt, Sodium Nitrite (6%), Red 3, And Less Than 2% Silicon Dioxide As A Processing Aid.

Contains Mustard.

Ingredients Do Not Contain Gluten, No MSG.

Warning: This product is manufactured in a facility that processes tree nuts.

For consistently flavorful jerky use the recommended number of pounds of meat this package is intended to produce.

Marinade Method: Cut meat to desired thickness. Add meat to marinade and refrigerate for 8 hours or more.

• To make the entire 5 lb. package at one time: Dissolve entire seasoning and cure packets into 2-1/2 cups of water for 5 pounds of meat.
• To make the entire 25 lb. package at one time: Dissolve entire seasoning and cure packets into 12-1/2 cups of water for 25 pounds of meat.
• To make smaller batches: Dissolve 3 Tbsp & 1-1/4 tsp of seasoning, a scant 1/4 teaspoon of cure (1.1g) and 1/2 cup of water per pound of meat.

Ground Meat Method: Mix meat with water mixture until tacky. Form into strips manually or by using the Jerky Cannon®.

• To make the entire 5 lb. package at one time: Dissolve entire seasoning and cure packets into 5 ounces of water for 5 pounds of meat.
• To make the entire 25 lb. package at one time: Dissolve entire seasoning and cure packets into 25 ounces of water for 25 pounds of meat.
• To make smaller batches: Dissolve 3 Tbsp & 1-1/4 tsp of seasoning, a scant 1/4 teaspoon of cure (1.1g) and 1 ounce of water per pound of meat.

For Either Method: Cook in 200° F oven for 1 hour and 15 minutes each side or dehydrator according to the manufacture’s instructions.

Refrigerate or freeze finished product.

Keep cure out of reach of children. Do not use more cure than recommended.