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Pepper & Garlic Jerky 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 pepper complements it well with large and visible chunks of black pepper. Just enough spice to give it a ton of flavor, but mild enough for anyone to enjoy. Pepper and Garlic Jerky Seasoning is quickly becoming a new favorite at Walton's.
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SKU: 4550342060
9+ In stock
 
Product Name Warehouse Comotara
(Pickup Only)
Pepper & Garlic Jerky Seasoning 66 2

Availability: In stock

$8.99
  • Buy 25 for $7.99 each and save 12%

Details

Details

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 pepper complements it well with large and visible chunks of black pepper. Just enough spice to give it a ton of flavor, but mild enough for anyone to enjoy. Pepper and Garlic Jerky Seasoning is quickly becoming a new favorite at Walton's.

Features:

  • 0.625 lb package
  • Seasons 25 lb of meat
  • Includes necessary Sure Cure package

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

Additional Info

Additional Info

SKU 4550342060
Ship Weight 1.1000
Expert Review Stars No
Ratings 4.6000
Reviews 16
Manufacturer Excalibur Seasoning
Manufacturer Part Number 0342060
Seasoning Batch Size 25 lb
Seasoning MSG No
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.
Requires Shipping Upcharge No

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4.6Stars 16Reviews

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