Kent Butcher Supply

Beef Jerky – Tumbled


  • With Vac 5″
  • 4.8 oz. Salt
  • 1.8 oz. Brown Sugar
  • 0.6 oz. Modern Cure
  • 1.8# Water
  • 4.2 oz. Kent Beef Jerky Seasoning


15# Batch

  1. Tumble jerky about 15 minutes.
  2. Place in Smokehouse at 150 degrees until dry and tacky.
  3. Smoke for 45 minutes and dry for another 30 minutes.
  4. Raise temperature to 200 degrees until jerky gest to the desired moisture you prefer.
  5. ***Dampers should be open the entire time.

Kent Butchers' Supply Co.

4265 Spartan Industrial Drive SW
Grandville, MI 49418

*Note: While the above formula and/or process is both accurate and feasible to the best of our knowledge, Kent Butchers’ Supply Co. accepts no responsibliity for product failure or lack of acceptance.