Caribbean Cajun Jerk 5 oz

SKU:
4530969612
  • A 5 oz. shaker of Caribbean Cajun Jerk seasoning from Excalibur
$6.99
Bulk Pricing:
Buy 12 or above and pay only $6.49 each
Availability: Ships Same Business Day
UPC:
729009696136
Shipping Weight:
0.50 LBS
Ingredients:
Brown Sugar, Salt, Thai Chili Flake Blend (Chili Peppers, Rice Flour, Garlic, Salt, Vinegar), Maltodextrin, Dehydrated Pork Stock, Mango Powder (Contains Corn Starch), Coconut, Dehydrated Vegetables (Onion, Garlic, Bell Pepper), 100% Pure Instant Coffee, Spices, Pineapple Juice, Soy Sauce (Wheat, Soybeans, Salt), Natural Flavors (Contains Canola Oil, Navy Bean, Smoke), Miso Powder (Fermented Soybeans, Salt), Yeast Extract, Molasses, Smoke (Contains Sunflower Oil). Contains: Soy, Tree Nut, Wheat
Usage:
Use as desired.
Frequently bought together:

Description

Caribbean Cajun Jerk

Excalibur Seasoning

Classic Jerk flavor that works wonderfully with chicken, this has a pleasantly mild spice for this type of seasoning and a hint of sweetness to it. Works well if you are going to make a dish with fresh fruit and meat.

Features:

  • 5 oz shaker
  • Season to taste

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 Excalibur's Spirited Line 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

Meat Processing FAQ - Answers for Issues or Questions

Do you have questions or issues with your sausage, jerky, or cured meat processing? Walton's and Meatgistics created an FAQ Processing Document that covers the most common issues with meat processing. We included the most likely causes of the issue and what can be done to fix it or prevent it from happening when you are processing in the future!

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