Pepper and Garlic Jerky Seasoning

SKU:
4550342060
  • Pepper and Garlic Jerky Seasoning from Excalibur
$9.99
Bulk Pricing:
Buy 25 or above and pay only $8.99 each
Availability: Ships Same Business Day
UPC:
729009364691
Weight:
1.10 LBS
Dimensions:
5.75 x 0.50 x 7.25 (in)
Ingredients:
Salt, Pepper, Dehydrated Garlic, Dextrose, Spices, Sugar, Citric Acid.
Usage:
Tumble 0.625 lb of seasoning plus 1 oz of Sure Cure to 25 lbs of meat and 0.75 lb of cold water for 10 minutes.
Frequently bought together:

Description

Pepper and Garlic Jerky Seasoning

Excalibur Seasoning

A more traditional-style jerky seasoning that always keeps you coming back for more. This seasoning is a match made in heaven for both whole muscle and restructured jerky! The garlic flavor is fantastic and the large and visible chunks of black pepper complement it perfectly. With just enough spice to give it a ton of flavor, it is mild enough for anyone to enjoy and is quickly becoming a new favorite at Walton's.

Features:

  • 0.625 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 How to Make 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 of fat as possible. Inside round is Walton’s preferred cut of meat to use, and we recommend slicing against the grain of the meat.

Tips for Cutting and Slicing the Best Jerky Meat?

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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