25# Batch

Solid Muscle Jerky – Using as a Marinade

1. Place 25# of lean 1/4 inch thick strips of meat in a meat lug.
2. To make marinade, dissolve one package of seasoning and 1 oz. of Super Cure in 1/2 gallon of water.
3. Pour marinade over strips of meat and mix by hand.
4. Allow to sit for 2-3 hours in a 32-34 degree cooler.
5. Mix again by hand making sure the pieces on the bottom of the lug are rotated to the top.
6. Allow to sit another 2-3 hours, then mix again.
7. Following this mixing allow the meat to sit overnight in a cooler.
8. Hang the strips of meat on hooks or lay on screens and proceed with smoking.

Solid Muscle Jerky – Using as a Dry Rub

1. Thoroughly mix together 1 package of seasoning and 1 oz. Of Super Cure.
2. Sprinkle over 25# of strips of meat as you layer the strips in a meat lug.
3. Put the lug containing the seasoned strips of meat into a 32-34 degree cooler and allow to sit 6-8 hours.
4. Stir the strips of meat up by hand. Then allow them to sit overnight in a cooler.
5. Hang the strips of meat on hooks or lay on screens and proceed with smoking.

Solid Muscle Jerky – Using a Vacuum Tumbler

1. Place 25# of strips in tumbler. Add 1.25 # of water, 1 oz. Of Super Cure and 1 package of seasoning.
2. Vacuum tumble 20 minutes on a slow speed.
3. Hang strips of meat on hooks or lay on screens and proceed with smoking.