Backwoods Hot Jerky Seasoning
*Actual product may vary slightly from picture.

Backwoods Hot Jerky Seasoning

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This Hot favorite gets its heat from crushed red peppers.
Custom Blended for Wild Game and Domestic Meat
  • Backwoods Hot Makes 5 lbs.
    SKU: 9155
  • $5.49
  • Backwoods Hot Makes 25 lbs.
    SKU: 9623
  • $15.49
Hot: This Hot favorite gets its flavor from the classic Original blend and its heat from crushed red peppers.

Backwoods Jerky Seasonings have been delighting customers since 1991. We make it simple with our easy to follow instructions and pre-measured cure in every package. Marinate strips or mix with ground meat and use with our famous Jerky Cannon # 468! For wild game and domestic meat.

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

Marinade Method:

  • Remove all sinew and fat. For best results, use a cut from the hind legs.
  • Cut meat into strips 8" long and 1/8" thick.
  • To make the entire 5 lb. package at one time: Dissolve entire seasoning and cure packets into 2-1/2 cups of water for 5 pounds of meat.
  • To make the 25 lb. entire package at one time: Dissolve entire seasoning and cure packets into 12-1/2 cups of water for 25 pounds of meat.
  • To make smaller batches: Dissolve 5-3/4 teaspoons of seasoning, a scant 1/4 teaspoon of cure (1.1g) and 1/2 cup of water per pound of meat in a glass bowl.
  • Place strips of meat in the bowl and marinate for at least eight hours in the refrigerator.
  • Remove strips from marinade (discard remaining marinade) and place in oven or dehydrator.

Ground Meat Method:

  • To make the entire 5 lb. package at one time: Dissolve entire seasoning and cure packets into 5 ounces of water. Mix with 5 pounds of meat.
  • To make the entire 25 lb. package at one time: Dissolve entire seasoning and cure packets into 25 ounces of water. Mix with 25 pounds of meat.
  • To make smaller batches: Dissolve 5-3/4 teaspoons of seasoning, a scant 1/4 teaspoon of cure (1.1g) and 1 ounce of water per pound of meat in a glass bowl. Mix with meat until mixture becomes tacky.
  • Roll a small amount of meat with a rolling pin until 1/8" thick and cut into strips. For fast, easy, uniform strips use the LEM Jerky Cannon®.

Process in one of the following ways:

  • Preheat oven to 200° F. Place in oven on a cookie sheet and leave door open to first stop. Dry for 1 hour and 15 minutes on each side or until desired texture and dryness is reached.
  • 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, Worcestershire Powder (Dextrose, Caramel Color [Sulfites 140ppm], Monosodium Glutamate, Garlic Salt, Carboxymethyl Cellulose, Chili Pepper, Spices, Mustard, Malic Acid, Natural Flavorings [Spice Extractives], Onion, Less Than 2% Silicone Dioxide Added To Prevent Caking), Paprika, Granulated Garlic, Monosodium Glutamate, Red Pepper, Dextrose, Spices And With Less Than 2% Tricalcium Phosphate 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: Mustard.

Ingredients Do Not Contain Gluten.

Print 5 lb. Hot Jerky Directions & Nutritional Info Here

Print 25 lb. Hot Jerky Directions & Nutritional Info Here
Net Weight - Makes 5 lbs.: 4.68 oz. (132.45g)

Net Weight - Makes 25 lbs.: 23.4 oz. (662.3g)

Seasoning Ingredients: Salt, Dextrose, Spices, Red Pepper, Monosodium Glutamate, Dehydrated Garlic, Chipotle Pepper, Maltodextrin, Worcestershire Sauce (Vinegar, Molasses, Corn Syrup, Salt, Caramel Color, Garlic Powder, Sugar, Spices, Tamarind, Natural Flavor), Paprika, Soybean Oil (As a Processing Aid), Spice Extractive, Extractives of Paprika, Natural Smoke Flavor, Not More Than 2% Silicon Dioxide and Tricalcium Phosphate 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: Mustard.

Ingredients Do Not Contain Gluten.

Print 5 lb. Hot Jerky Directions & Nutritional Info Here

Print 25 lb. Hot Jerky Directions & Nutritional Info Here
How to Make Jerky Using the LEM Original Jerky Cannon:

Read Our
Reviews

Vickie Ryan
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Love LEMs Seasoning
This hot spice has just enough heat in it and the flavor is great. Easy to mix and works great with the ground meat method and our jerky cannon!!!Can't wait to try the Mesquite seasoning mix!
Roger Drown
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Just right
Finally found a jerky seasoning that is just hot enough and not overbearing.
JASON
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awesome
I have tried all the flavors making deer jerky. The hot and original are hard to beat. It's worse than lays potato chips cause you can't stop eating it. One friend asked me if he could get another bag of crack. lol. Crazy.
Big G
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Big G
Just made a batch of jerky using the HOT seasoning. Turned out great. Definitely has some bite.
Gerald
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Fantastic seasonings
This seasoning is fantastic. First time we have tried it and we really liked it. Lots of great comments from friends. A little heat but not over powering. Try it - you will not be disappointed.

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