LEM Backwoods Cracked Pepper Jerky Seasoning for 5 lbs

The LEM Backwoods Cracked Pepper Jerky Seasoning makes flavoring your wild game or domestic meat a breeze. The LEM cracked pepper jerky seasoning includes easy-to-follow instructions and pre-measured seasonings and cure. With the LEM cracked pepper jerky seasoning, simply marinate strips or mix with ground meat to flavor your game meat. Features: Contains mustard Makes 5 lbs. of meat Does not contain gluten, no MSG Use for wild game or domestic meat Keep cure out of reach of children Refrigerate or freeze the finished product Do not use more cure than recommendedCure Ingredients: Salt, 6.25% Sodium Nitrite, FD&C Red #3 (for color), and less than 2% Silicon Dioxide as a processing aidSeasoning Ingredients: Salt, Dextrose, Sugar, Spices, Mustard, Garlic Powder, Sodium Erythorbate (.89%), and less than 2% Tricalcium Phosphate added to prevent cakingWarning: This product is manufactured in a facility that processes tree nuts.Marinade Method: Remove all sinew and fat Cut meat into strips 8" long and 1/8" thickTo make the entire 5 lb. package at one time: Dissolve entire seasoning and cure packets into 2.5 cups of waterTo make smaller batches: Dissolve 7.5 teaspoons of seasoning, a scant 1/4 teaspoon of cure, 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 8 hours in the refrigerator Remove strips from marinade (discard remaining marinade) and place in oven or dehydratorGround Meat Method:To make the entire 5 lb. package at one time: Dissolve entire seasoning and cure packets into 5 oz. of water Mix with 5 lbs. of meat Roll a small amount of meat with a rolling pin until 1/8" thick and cut into stripsTo make smaller batches: Dissolve 7-1/2 teaspoons of seasoning, a scant 1/4 teaspoon of cure, and 1 oz. 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 stripsProcess in one of the following ways: Preheat oven to 200 degrees Fahrenheit. Place in oven on a cookie sheet and leave door open. Dry for 1 hour and 15 minutes on each side or until desired texture and dryness is reached Place on rack in dehydrator and dry according to manufacturer's instructions