Hot Jerky Seasoning
Hot Jerky Seasoning
Pepper-forward heat for jerky with a kick. Cure pack included.
- Real pepper heat over a garlicky base
- Seasoning plus cure pack for 25 lb
- Brine, dry rub or ground and formed
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Holiday gift? Order by December 19 for Christmas delivery.
Blended in Nebraska since 1928 · Local pickup in Bellevue available at checkout
About Hot Jerky Seasoning
A savory, garlicky base with real pepper heat. Same format as our Mild: one bag and its cure pack make 25 lb of beef or venison jerky. Pick brine, dry rub or ground and formed.
Great on
- Beef jerky
- Venison jerky
- Ground jerky strips
- Pork, poultry or game
Size One bag with cure pack · seasons 25 lb
Goes well with
Mild Jerky Seasoningmake one of each$10.95
Pepper Stick Seasoning2024 NMPA 1st Place$20.95
Hell's Creek Jerky Seasoninganother hot one$13.95
How to use
How to use
Same methods and ratio as Mild: one bag and the included cure pack per 25 lb of lean meat (about 1/25 of the bag per pound).
Brine: slice 25 lb lean beef or venison into 1/4" strips. Whisk the seasoning and cure pack into 1/2 gallon distilled water until dissolved. Soak 12 hours, refrigerated.
Dry rub: mix the seasoning and cure pack. Coat one side of the sliced meat laid flat on plastic wrap, flip, coat the other side, cover, roll up tight and refrigerate overnight.
Ground and formed: grind 25 lb 100% lean beef or venison through a 1/8" plate. Mix in the seasoning, cure pack and 1 cup distilled water until sticky and bound. Refrigerate overnight, then form strips with a jerky cannon.
Smoke: preheat to 145°F, dampers fully open, dry 2 hours. Close dampers halfway, raise to 160°F, smoke 4 hours or to texture.
What's in it
What's in it
Seasoning: Salt, Sugar, Pepper, Monosodium Glutamate, Garlic.
Cure: Salt, Sodium Nitrite (6.25%), Dextrose, Propylene Glycol, FD&C Red #40.
Not certified gluten-free. The cure contains sodium nitrite: use only at the rate on the bag.
Why it works
Why it works
Same format as our Mild: seasoning plus a measured cure pack for a 25 lb batch and three proven methods. Just more heat.
Instructions
Instructions
Ground-and-Formed Hot Jerky Strips
Follow the ground-and-formed method: 25 lb 100% lean beef or venison, 1/8" plate, seasoning, cure and 1 cup distilled water, mixed until sticky, rested overnight. Pipe 1" strips onto racks with a jerky cannon, then run the smoke schedule. Blot any fat off the strips while they're warm.
Full product details
Full product details
Turn up the heat on your homemade jerky with Frisco Brand's Hot Jerky Seasoning. This seasoning is designed for those who crave a spicy kick in their jerky. Our blend is a fiery mix of chili pepper, garlic, and other spices, delivering a bold and intense flavor. Perfect for beef, pork, poultry, or game, this seasoning is ideal for creating jerky with a significant heat level that spice enthusiasts will love. Whether you're a jerky-making veteran or trying it out for the first time, Frisco Brand's Hot Jerky Seasoning will add a delicious, spicy twist to your homemade jerky.
Recipe: Deer Camp Starts Here: Hank and Jack Open the New Frisco →
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