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Jerky Seasoning

This easy to use, All Natural Seasoning is great for do-it-yourself Jerky makers.

Directions: For each 10 lb of Meat (beef, venison, elk, bear, etc.) Use: .62 lb or 10 oz of Original Jerky Seasoning (⅛ lb or ⅕ oz Modern Cure may be added, if desired)
Cut meat into strips about ⅛" - ¼" thick. Rub Seasoning thoroughly into the meat. Place in a nonmetallic container. Refrigerate overnight. Place on racks or hang to drain. Smoke, dehydrate, or oven dry at 170°F until they are well dried.

Ingredients: Sea Salt, Raw Cane Sugar, Black Pepper, Organic Maple Sugar, Dried Garlic, Dried Onion, Canola Oil, Molasses Powder (molasses, maltodextrin), Cumin, Celery Seed, Beetroot Red (color), Natural Flavors, Natural Lemon Juice Flavor, Ascorbic Acid (preservative).
Processed on equipment that also processes: Crustacean Shellfish, Egg, Fish, Milk, Peanut, Soy, Tree Nuts (Almond, Brazil Nut, Cashew, Coconut, Filbert (Hazelnut), Macadamia Nut, Pecan, Pine Nut, Pistachio, Walnut) and Wheat.

  • $2.99
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