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Suggested directions for using ZACH'S Jerky Seasoning

Use 2 oz. of seasoning for 3 lb. of jerky strips. When making ground jerky use 2-3 teaspoons for 1 lb. of meat.

Meat Preparation - Whole Muscle: Slice meat into 1/4" strips. Rinse meat in cold water and sprinkle with seasoning to taste. Place strips in ziplock bag and marinade in the refrigator for several hours.
Add 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.

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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