AC Legg Teriyaki Jerky Meat Seasoning 20.25 Ounces
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AC Legg
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AC Legg Teriyaki Jerky Meat Seasoning 20.25 Ounces
- 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
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.
Frequently Asked Questions
How much meat does one bag of AC Legg Teriyaki seasoning make?
One 20.25 oz bag seasons 25 lbs of meat. It includes both the teriyaki seasoning mix and the Legg Cure needed for the recipe.
What types of meat can I use with this jerky seasoning?
This seasoning works great with beef, deer, elk, moose, or any preferred meat. It's formulated for both restructured and solid muscle jerky.
Do I need any special equipment to make jerky with this seasoning?
For restructured jerky, you'll need a meat grinder and mixer. For solid muscle jerky, a vacuum tumbler is recommended to properly distribute the seasoning and cure throughout the meat.
Is the Legg Cure included in this package?
Yes, one bag of Legg Cure (sodium nitrite) is included with the seasoning mix. You won't need to buy it separately.
What's the difference between restructured and solid muscle jerky methods?
Restructured jerky involves grinding the meat, mixing it with seasonings, then regrinding and forming into strips. Solid muscle jerky uses whole meat strips that are tumbled with the seasoning and cure for 20 minutes, then hung or laid on screens to dry.
