Item Name: AC Leggs Peppered Jerky Seasoning by Old Plantation Seasonings
Bullet Point 1: A.C Legg Old Plantation Seasonings Blend 133 Peppered Jerky mix
Bullet Point 2: One bag correctly seasons 25lbs of meat - Includes 1 oz cure package
Bullet Point 3: Works for restructured jerky or solid muscle versions
Bullet Point 4: Great with beef or any game meat of your choosing (deer, elk, moose, antelope, duck, goose)
Bullet Point 5: Used by professional butchers or home processors
Product Description: RESTRUCTURED JERKY 1. Grind 25 Lbs. of 90 – 95% lean meat (beef or venison) through a 3/8 inch plate. 2. 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. 3. 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. 4. Regrind through a 5/32 inch or 1/8 inch plate. 5. Form into strips. SOLID MUSCLE JERKY – USING A VACUUM TUMBLER 1. Place 25 Lbs. of lean ¼ inch thick strips of meat (beef or venison) in a vacuum tumbler. 2. Add 1.25 Lbs. water, 1 Oz. of Legg Cure (6.25% sodium nitrite) and one #25 bag of seasoning. 3. Vacuum tumble 20 minutes on a slow speed. 4. Hang strips of meat on hooks or lay on screens
Value: 13.5
Unit: Ounce

Price: 14.989999771118164