ORIGINAL JERKY SEASONING

Original: This blend has been around from the days of the western frontier. LEM's exclusive blend brings this traditional recipe to new heights.

Marinade Method:

• Remove all sinew and fat. For best results, use a cut from the hind legs.
• Cut meat into strips 8" long and 1/8" thick.
• 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 2 tablespoons and 2 1/4 teaspoons of seasoning, a scant 1/4 teaspoon of cure (1.1g) and 1/2 cup of water per pound of meat in a glass bowl.
• Place strips of meat in the bowl and marinate for at least eight hours in the refrigerator.
• Remove strips from marinade (discard remaining marinade) and place in oven or dehydrator.

Ground Meat Method:

• To make the entire 5 lb. package at one time: Dissolve entire seasoning and cure packets into 5 ounces of water. Mix with 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. Mix with 25 pounds of meat.
• To make smaller batches: Dissolve 2 tablespoons and 2 1/4 teaspoons of seasoning, a scant 1/4 teaspoon of cure (1.1g) and 1 ounce of water per pound of meat in a glass bowl. Mix with meat until mixture becomes tacky.
• Roll a small amount of meat with a rolling pin until 1/8" thick and cut into strips. For fast, easy, uniform strips use the LEM Jerky Cannon®.