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 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.

• Teriyaki Jerky Seasoning Mix for 25 lbs of meat
• Great for beef, deer, elk, moose or any preferred meat
• One Bag - 20.25 oz of seasoning
• Includes 1 bag of Legg Cure as well