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Suggested directions for using BACKWOODS Jerky Seasoning

Use 1 pack) of seasoning and 1 cure pack for 5 lb. of meat.

Meat Preparation - Whole Muscle: Slice meat into 1/4" strips. Rinse meat in cold water and sprinkle with seasoning covering both sides. Place strips in ziplock bag, glass or stainless steel container and marinade in the refrigator for several hours.
Add a couple cups of water to make a liquid marinate if you desire this method.

Meat Preparation - Ground Meat: Grind lean meat using the 3/16" sausage plate. Mix seasoning into ground meat. Form into strips using a jerky gun or your favorite method. Some people roll the meat out with a rolling pin and cut into strips. Lay on a non stick sheet.

Dehydrator Jerky: Dry in dehydrator for 4-6 hours at 145 degrees F.

Oven Prepared Jerky: Place seasoned strips of meat on a wire rack or hang strips on a jerky rack. Set oven to lowest temperature (175-200). Bake for 2 - 4 hours until meat is dry. Leave oven door ajar to allow moisture to escape
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