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  • Make World Championship Jerky every Time. This seasoning is just like you are opening a bag of Jack Links Jerky but you made it yourself.

Vickers Old Fashion Original Jerky Seasoning

Price:
$5.90
SKU:
Blend # 410
Weight:
13.70 Ounces
Rating:
Shipping:
Calculated at checkout


Product Description

Make World Championship Jerky every Time. This seasoning is just like you are opening a bag of Jack Links Jerky but you made it yourself.

 

 

 

ITEM: Vickers Old Fashion Jerky Seasoning Blend 410 SIZE: 13.75 Oz. Packed 24 Bags Per Case  .

 

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 12-24 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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Product Reviews

  1. Peppered Jerky 4 Star Review

    Posted by on 15th Jan 2018

    This is s no surprise jerky. No heat, just good flavored peppered jerky.