Dill Pickle Flavored Jerky and Snack Stick Seasoning

SKU:
4550382710
  • Dill Pickle Flavored Jerky and Snack Stick Seasoning from Excalibur
$13.99
Bulk Pricing:
Buy 12 - 47 and pay only $11.99 each
Buy 48 or above and pay only $9.99 each
Availability: Ships Same Business Day
UPC:
729009032095
Shipping Weight:
1.10 LBS
Ship Dims:
5.00 x 1.50 x 6.50 (in)
Ingredients:
Salt, Spices (Including Dill), Sugar, Garlic Powder, Citric Acid, Natural Spice Extractives.
Usage:
Use 0.925 lbs of seasoning plus 1 oz of Sure Cure to 25 lbs of meat.
Frequently bought together:

Description

Dill Pickle Flavored Jerky and Snack Stick Seasoning

Excalibur Seasoning

Want to try something new for your next batch of Jerky or Snack Sticks? Bet you've never tried anything like the Dill Pickle Flavored Jerky and Snack Stick Seasoning!

Features:

  • 0.95 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.

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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