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Teriyaki Jerky Seasoning #134 - 20.25 oz. Bag TERIYAKI JERKY SEASONING - Increasingly popular blend for jerky. Use A.C. Legg's Cure with this blend.

ITEM: Old Plantation Teriyaki Jerky Seasoning
Blend 134
SIZE: 20.25 Oz.
Packed 24 Bags Per-24
UPC Code 78665 00134
INGREDIENT STATEMENT ON BAG:
Blended Of Dextrose — Salt — Hydrolyzed Soya Protein (19.75%) — Sugar — Spices — Extractives Of
Onion — Garlic And Spices — Sodium Erythorbate (7/32 Oz.) — Spice Extractives — And Less Than
2% Sodium Aluminosilicate Added To Prevent Caking.
MANUFACTURING PROCEDURES:
RESTRUCTURED JERKY
Grind 25 Lbs. of 90 — 95% lean meat (beef or venison) through a 3/8 inch plate. Transfer to mixer.
Add one #25 size bag of seasoning and 1 Oz. of Legg Cure (6.25% sodium nitrite) and mix 3-4
minutes. At the end of the mixing cycle the seasonings should be thoroughly distributed throughout
the meat block and the meat block should be slightly tacky. Regrind through a 5/32 inch or 1/8 inch
plate. Form into strips.
SOLID MUSCLE JERKY — USING A VACUUM TUMBLER
Place 25 Lbs. of lean 1/4 inch thick strips of meat (beef or venison) in a vacuum tumbler. Add 1.25
Lbs. water, 1 Oz. of Legg Cure (6.25% sodium nitrite) and one #25 size bag of seasoning. Vacuum
tumble 20 minutes on a slow speed. Hang strips of meat on hooks or lay on screens.
SOLID MUSCLE JERKY — USING A MARINADE
Place 25 Lbs. of lean 1/4 inch thick strips of meat (beef or venison) in a meat lug. To make
marinade, dissolve one #25 size bag of seasoning and 1 Oz. of Legg Cure (6.25% sodium nitrite) in
'/2 gallon of water. Pour marinade over strips of meat and mix by hand. Allow to sit for 2-3 hours in
a 32 - 34°F cooler. Mix again by hand making sure the pieces on the bottom of the lug are rotated to
the top. Allow to sit another 2-3 hours then mix again. Following this mixing allow the meat to sit
overnight in a cooler. Hang the strips of meat on hooks or lay on screens.
SOLID MUSCLE JERKY — USING A DRY RUB
Thoroughly mix together one #25 size bag of seasoning and 1 Oz. Legg Cure (6.25% sodium
nitrite). Sprinkle over 25 Lbs. of lean 1/4 inch thick strips of meat (beef or venison) as you layer the
strips in a meat lug. Put the lug containing the seasoned strips of meat into a 32 - 34°F cooler and
allow to sit 6-8 hours. Stir the strips of meat up by hand. Then allow them to sit overnight in a
cooler. Hang the strips of meat on hooks or lay on screens.