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  • Hot Teriyaki Jerky Seasoning
 Blend 135
 Extra hot flavor added to our popular teriyaki jerky

A.C. LEGG Hot Teriyaki Jerky Seasoning Blend #135

Price:
$5.99
SKU:
135
Weight:
21.25 Ounces
Shipping:
Calculated at checkout


Product Description

Note: Sometimes you will receive a package of jerky mix that has become set up and hard. This is because some ingredients in some mixes draw moisture. Do not think the mix is old or not usable. Jerky mixes are made to be mixed with water - simply let the mix dissolve in water and then mix by stirring.

(A Helpful Hint ) 2 Tablespoons of any of our Jerky Seasonings equals 1 ounce. This conversion comes in handy when seasoning less than 25 Lbs. of Jerky.

 
ITEM: Old Plantation Hot Teriyaki Jerky Seasoning
Blend 135
SIZE: 21.25 Oz.
Packed 24 Bags Per Case
UPC Code 78665 00134
INGREDIENT STATEMENT ON BAG:
Blended Of Dextrose — Salt — Hydrolyzed Soya Protein (19.75%) — Sugar — Spices — Extractives Of
Onion — Garlic And Spices — Sodium Erythorbate (7/32 Oz.) — Spice Extractives — And Less Than
2% Sodium Aluminosilicate Added To Prevent Caking.
MANUFACTURING PROCEDURES:
RESTRUCTURED JERKY
Grind 25 Lbs. of 90 — 95% lean meat (beef or venison) through a 3/8 inch plate. Transfer to mixer.
Add one #25 size bag of seasoning and 1 Oz. of Legg Cure (6.25% sodium nitrite) and mix 3-4
minutes. At the end of the mixing cycle the seasonings should be thoroughly distributed throughout
the meat block and the meat block should be slightly tacky. Regrind through a 5/32 inch or 1/8 inch
plate. Form into strips.
SOLID MUSCLE JERKY — USING A VACUUM TUMBLER
Place 25 Lbs. of lean 1/4 inch thick strips of meat (beef or venison) in a vacuum tumbler. Add 1.25
Lbs. water, 1 Oz. of Legg Cure (6.25% sodium nitrite) and one #25 size bag of seasoning. Vacuum
tumble 20 minutes on a slow speed. Hang strips of meat on hooks or lay on screens.
SOLID MUSCLE JERKY — USING A MARINADE
Place 25 Lbs. of lean 1/4 inch thick strips of meat (beef or venison) in a meat lug. To make
marinade, dissolve one #25 size bag of seasoning and 1 Oz. of Legg Cure (6.25% sodium nitrite) in
'/2 gallon of water. Pour marinade over strips of meat and mix by hand. Allow to sit for 2-3 hours in
a 32 - 34°F cooler. Mix again by hand making sure the pieces on the bottom of the lug are rotated to
the top. Allow to sit another 2-3 hours then mix again. Following this mixing allow the meat to sit
overnight in a cooler. Hang the strips of meat on hooks or lay on screens.
SOLID MUSCLE JERKY — USING A DRY RUB
Thoroughly mix together one #25 size bag of seasoning and 1 Oz. Legg Cure (6.25% sodium
nitrite). Sprinkle over 25 Lbs. of lean 1/4 inch thick strips of meat (beef or venison) as you layer the
strips in a meat lug. Put the lug containing the seasoned strips of meat into a 32 - 34°F cooler and
allow to sit 6-8 hours. Stir the strips of meat up by hand. Then allow them to sit overnight in a
cooler. Hang the strips of meat on hooks or lay on screens.
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