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Full FRESH-24 Blend  131 Jerky  Seasoning   24  / 13 oz bags   Don't forget to order cure

Jerky Seasoning #131 - 13 oz. Bag JERKY SEASONINGS. Use for beef, poultry or venison. Formulated for restructured and solid muscle. Use for mix, vacuum tumble, soak or dry rub. Use A.C. Legg's Cure with this blend.

ITEM: Old Plantation Jerky Seasoning
Blended 131
SIZE: 13 Oz.
Packed 24 Bags Per-24
UPC Code 78665 00131
INGREDIENT STATEMENT ON BAG:
Blended Of Salt — Sugar — Hydrolyzed Soya Protein (15.38%) — 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 1/2 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 '/4 inch thick strips of meat (beef or venison) in a meat lug. To make
marinade, dissolve one #25 size bag of seasoning and I Oz. of Legg Cure (6.25% sodium nitrite) in
V2 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 over night 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 'A 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.