Hot Jerky Seasoning

Frisco Brand Jerky Preparation Methods Brine Method: Slice 25 lbs. of lean beef or venison into 1/4" thick strips. In a separate container, whisk the seasoning and cure pack into 1/2 gallon of distilled water until fully dissolved. Submerge the sliced meat and let it soak for 12 hours in the refrigerator. Dry Rub Method: Mix the seasoning and cure pack thoroughly. Pour half the mixture into a shaker. Lay out 25 lbs. of sliced meat flat on a sheet of plastic wrap and evenly coat one side with the seasoning. Flip the meat, shake the remaining seasoning evenly on the other side, then cover with plastic wrap. Roll up tightly and refrigerate overnight. Ground & Formed Method: Grind 25 lbs. of 100% lean beef or venison through a 1/8" grinder plate. Mix the seasoning and cure pack into the meat along with 1 cup of distilled water. Blend thoroughly until the mixture becomes sticky and well-bound. Refrigerate overnight. The next day, use a jerky cannon to form strips directly onto your smoker racks. Smoking Instructions: Preheat your smoker to 145°F with the dampers fully open and dry the jerky for 2 hours. Then, close dampers to halfway, raise the temperature to 160°F, and smoke for 4 hours or until your desired texture is reached. The drier the jerky, the more shelf-stable it will be.