Jalapeno/Mango Jerky

SKU:
4550399190
$43.55
Bulk Pricing:
Buy 12 or above and pay only $34.84 each
Availability: Ships Same Business Day
UPC:
729009015364
Weight:
2.48 LBS
Ingredients:
Brown Sugar, Fructose, Salt, Jalapeno Pepper, Spices, Natural Mango Type Flavor (Modified Food Starch, Natural Flavor), Natural Apricot Flavor (Propylene Glycol, Natural Flavor).
Usage:
Use 2.25 lbs of seasoning plus 1 oz of Sure Cure to 25 lbs of meat.
Frequently bought together:

Description

Jalapeno Mango Jerky

Excalibur

A new jerky seasoning from Excalibur, it has a great balance of the spicy jalapeno and sweet mango flavors, making it perfect for anyone who likes a little heat with their sweet!

Features:

  • 2.25 lb package for 25 lb of meat
  • Sure Cure Included

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

Meatgistics - Walton's Learning Center

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

How to cut meat for the best jerky?

One of the most overlooked aspects of making whole muscle jerky is the breaking down of the muscle into strips. If you are able to have uniformity in your slices they will all marinate, cook and dehydrate at the same rate. This will give you an entire batch of perfect jerky instead of some pieces being too tough and dry and some being too moist and not fully cooked. The easiest way to achieve this is with a Meat Slicer that will allow you to set your cut your stips to the desired thickness. Make sure you are cutting against the grain when you are slicing your meat, this will give you more tender pieces that are easier to chew. If you are having trouble slicing a good tip is to get the meat as cold as possible and slicing will be much easier

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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