Frisco Brand Hell’s Creek Jerky Seasoning

Brace yourself for the fiery, bold flavors of Frisco Brand’s Hell’s Creek Jerky Seasoning. This blend is not for the faint of heart – it’s a daring mix of intense heat and deep, smoky flavors. Crafted for those who crave an adventurous jerky experience, our seasoning combines the fiery kick of cayenne and chili pepper with the smokiness of paprika and a hint of garlic. Perfect for creating beef, pork, poultry, or game jerky that truly stands out. Whether you’re an avid jerky maker or seeking new taste thrills, Frisco Brand’s Hell’s Creek Jerky Seasoning is your ticket to a wild, fiery jerky adventure.

Ingredients: Spices, Salt, Sugar, Garlic, Monosodium Glutamate. CURE: Salt Sodium Nitrite (6.25%), Dextrose, Propylene Glycol, FD&C Red #40.

Instructions: Brine Method: Slice 25lbs of lean beef or venison 1/4″ thick. Wisk seasoning and cure pack into 1/2 gallon of distilled water and soak meat for 12 hours. Dry Rub Method: Mix seasoning and cure pack together. Pour half into a shaker, spread 25lbs sliced meat out flat on saran wrap and shake contents of shaker on the meat. Turn meat over, shake other half of seasoning on evenly, cover with saran, roll up and refrigerate overnight. Ground and Formed Method: Grind 25lbs of 100% lean beef or venison through a 1/8″ plate. Mix seasoning and cure pack in meat with 1 cup distilled water and work meat until very sticky, refrigerate overnight. Use a jerky cannon to form into strips on your racks. Smoking: Pre-heat to 145 degrees, open dampers, dry for 2 hours. Close dampers to 1/2 open, turn up to 160 degrees, smoke for 4 hours, continue until desired texture. The dryer you get it the more shelf stable it will be.