Buffalo Wing Jerky

$12.99
Bulk Pricing:
25 - 149 for $9.99
150 or more for $8.99
SKU:
4550340600
UPC:
729009036543
Weight:
0.90 LBS
Dimensions:
10.00 x 10.00 x 10.00 (in)
Ingredients:
Salt, Spices, Onion and Garlic Powder, Sugar, Paprika, Citric Acid, Dextrose, Natural Spice Extractive.
Usage:
Use 0.765625 lb of seasoning plus 1 oz of Sure Cure to 25 lbs of meat.

Product Description

Buffalo Wing Jerky

Excalibur Seasoning

If you love going to your favorite restaurant or bar and ordering up some Buffalo Wings then you'll love Excalibur's Buffalo Wing Jerky Seasoning, it allows you to take that taste with you! With Citric Acid, Sugar, Paprika, and Garlic Powder all you need is some blue cheese or ranch to dip it into! A great all-time favorite jerky seasoning.

Features:

  • 0.765 lb package
  • Seasons 25 lb of meat
  • Includes necessary Sure Cure package

View our full Seasonings Conversion Chart to measure out smaller 1 lb or 5 lb batches with other seasonings.

Meatgistics - Walton's Learning Center

Learn about Making Homemade Jerky in the Walton's Learning Center. Plus, join in on the Walton's Community and ask questions about any related to meat.

Walton’s Meat Recipes

Find Walton’s Meat Recipes for snack sticks, summer sausage, jerky, hams, bacon, and many more delicious meat snacks in the Walton's Learning Center at Meatgistics: Walton's Online Community

What is Jerky?

In a simple definition, jerky is just dried meat. Jerky can be a whole muscle or ground and restructured product. Seasoned strips of meat are cured and dried in an oven, dehydrator, grill, smoker, or smokehouse. Whole muscle is made by slicing a whole cut of meat into thin strips, while restructured jerky is a ground and formed product that is extruded into strips, by something like our All-Around Jerky Maker. Be prepared for a 50-75% loss in the weight of the product once it is completely cooked and dried. Use meats that are extremely lean, with as little fat as possible. Inside round is Walton’s preferred cut of meat to use, and we recommend slicing against the grain of the meat.

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