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Full FRESH-24 Blend  131 Cajun Jerky Seasoning   24  / 14.25 oz bags           Don't forget to order cure 

Cajun Style Jerky Seasoning #132 - 14.25 oz. Bag CAJUN STYLE JERKY SEASONING - Contains red, black and white pepper for a spicy cajun flavor. Use A.C. Legg's Cure with this blend.

ITEM: Old Plantation Cajun Style Jerky Seasoning
Blend 132
SIZE: 14.25 Oz.
Packed 24 Bags Per-24
UPC Code 78665 00132
INGREDIENT STATEMENT ON BAG:
Blended Of Salt — Sugar — Hydrolyzed Soya Protein (14.04%) — Spices (Includes Red Pepper —
Black Pepper And White Pepper) — Garlic Powder, Sodium Erythorbate (7/32 Oz.) — Onion Powder
— 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 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
1/2 gallon of water. Pour marinade over strips of meat and mix by hand. Allow to sit 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 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 to sit overnight in a cooler. Hang the
strips of meat on hooks or lay on screens.