BACKWOODS HOT JERKY SEASONING

Hot Stick: A stick with excellent flavor and some heat for added enjoyment.

Backwoods Snack Stick Seasonings have been delighting customers since 1991. We make it simple with our easy to follow instructions and pre-measured cure in every package. Enjoy these Snack Stick Seasonings, painstakingly flavored to make the greatest wild game or domestic meat cured sausage around! Each seasoning package includes a packet of Cure. Casings sold separately.

A Note About Cure: Cure should be used to control botulism as well as add color and flavor to your smoked or cooked sausage.

For consistently flavorful snack sticks use the recommended number of pounds of meat this package is intended to produce.


Directions:

• Grind a mixture containing at least 20% pork or pork fat.
• Dissolve seasoning and cure in water. Mix thoroughly with meat until tacky.

Process in one of the following ways:

• Make sticks onto a cookie sheet. Preheat oven to 200°F. Place sticks in oven and dry for 1 hour and 15 minutes on each side or until internal temperature reaches 165°F.
• Stuff into sheep casings or 17-21mm collagen casings and smoke in smoker or cook in oven at 180°F. until the internal temperature reaches 165°F.

Dehydrator Cooking: Place on rack in dehydrator and dry according to manufacturer's instructions.

Refrigerate or freeze finished product.

Keep cure out of reach of children.

Do not use more cure than recommended.

Seasoning Ingredients: Salt, Corn Syrup Solids, Spices, Monosodium Glutamate, Dextrose, Ascorbic Acid (0.51%), Sodium Citrate (0.26%), Garlic Powder, And Spice Extractive With Less Than 1% Partially Hydrogenated Cottonseed And Soybean Oil Added To Prevent Caking.

Cure Ingredients: Salt, 6.25% Sodium Nitrite, FD&C Red #3 (For Color), And Less Than 2% Silicon Dioxide As A Processing Aid.

Contains: Soy.

Ingredients Do Not Contain Gluten.