A.C. Legg - Teriyaki Jerky Seasoning 20.25 Ounce - with Cure

RESTRUCTURED JERKY 1. Grind 25 Lbs. of 90 – 95% lean meat (beef or venison) through a 3/8 inch plate. 2. 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. 3. 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. 4. Regrind through a 5/32 inch or 1/8 inch plate. 5. Form into strips. SOLID MUSCLE JERKY – USING A VACUUM TUMBLER 1. Place 25 Lbs. of lean ¼ inch thick strips of meat (beef or venison) in a vacuum tumbler. 2. Add 1.25 Lbs. water, 1 Oz. of Legg Cure (6.25% sodium nitrite) and one #25 size bag of seasoning. 3. Vacuum tumble 20 minutes on a slow speed. 4. Hang strips of meat on hooks or lay on screens.