Sweet Chipotle Jerky Seasoning

SKU:
4550230810
  • Sweet Chipotle Jerky Seasoning from Excalibur
$13.99
Bulk Pricing:
Buy 12 or above and pay only $11.99 each
Availability: Ships Same Business Day
UPC:
729009210455
Shipping Weight:
1.60 LBS
Ship Dims:
7.50 x 0.50 x 11.75 (in)
Ingredients:
Salt, Brown Sugar, Fructose, Spices (Including Red Pepper and Chipotle), Trehalose, Dehydrated Bell Pepper, Garlic Powder, Grill Flavor Powder (Tapioca Dextrin, Salt, Grill Flavor [from Sunflower Oil], Smoke Flavor), Natural Mesquite Smoke Flavor (Contains Maltodextrin), Citric Acid (0.87%).
Usage:
Use 1.4375 lbs of seasoning plus 1 oz of Sure Cure to 25 lbs of meat.
Frequently bought together:

Description

Sweet Chipotle Jerky Seasoning

Excalibur Seasoning

Sweet flavor with an added spicy kick from the Chipotle! Includes brown sugar, bell peppers, red pepper, and chipotle pepper, plus other spices for a fantastic flavor profile in a unique and different style of jerky seasoning. Each package contains 1.4275 lb of seasoning, 1 oz of Sure Cure, and seasons 25 lb of meat. 

Features:

  • 1.4375 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!

View AllClose