Backwoods Sriracha Jerky Seasoning
*Actual product may vary slightly from picture.
Backwoods Sriracha Jerky Seasoning Makes 5 lbs.
Backwoods Sriracha Jerky Seasoning Makes 5 lbs. Nutritional Info
Backwoods Sriracha Jerky Seasoning Makes 25 lbs.
Backwoods Sriracha Jerky Seasoning Makes 25 lbs. Nutritional Info

Backwoods Sriracha Jerky Seasoning

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Spice it up Asian style with this blend of red chilies and garlic.
Custom Blended for Wild Game and Domestic Meat
  • Backwoods Sriracha Makes 5 lbs.
    SKU: 9088
  • $4.99
  • Backwoods Sriracha Makes 25 lbs.
    SKU: 9089
  • $14.99
Sriracha: Spice it up a notch with this blend of red chilies and garlic.

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 entire 25 lb. 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 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 4-1/4 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, Dehdydrated Garlic, Maltodextrin, Spices, Hot Sauce (Aged Cayenne Peppers, Vinegar, Salt, Garlic Powder), Hydrolyzed Corn Protein, Vinegar Solids, Modified Corn Starch, Natural Flavors, Corn Starch, Sugar, Expeller Pressed Sunflower Oil, (As A Processing Aid), Disodium Inosinate And Disodium Guanylate, Extractives of Paprika, Sodium Diacetate (0.08%), Not More Than 2% Silicon Dioxide and Calcium Silicate 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.

No MSG.

Print 5 lb. Sriracha Jerky Directions & Nutritional Info Here

Print 25 lb. Sriracha Jerky Directions & Nutritional Info Here
Net Weight - Makes 5 lbs.: 2.6 oz. (73.7g)

Net Weight - Makes 25 lbs.: 13 oz. (368.5g)

Seasoning Ingredients: Salt, Dehdydrated Garlic, Maltodextrin, Spices, Hot Sauce (Aged Cayenne Peppers, Vinegar, Salt, Garlic Powder), Hydrolyzed Corn Protein, Vinegar Solids, Modified Corn Starch, Natural Flavors, Corn Starch, Sugar, Expeller Pressed Sunflower Oil, (As A Processing Aid), Disodium Inosinate And Disodium Guanylate, Extractives of Paprika, Sodium Diacetate (0.08%), Not More Than 2% Silicon Dioxide and Calcium Silicate 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.

No MSG.

Print 5 lb. Sriracha Jerky Directions & Nutritional Info Here

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

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Reviews

carl milks
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Sriacha Jerky Seasoning
Always willing to try new things, I sent for this flavoring to make some wild turkey jerky. It is out of this world!!! What a perfect blend of flavors and heat. At 1st you don't notice any "bite" to it, then it kicks in and lets you know it's spicy. Everyone that's sampled it loves it. I'll get more for making venison jerky!!!!
RANDY COLSTON
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DIFFERENT TYPE OF HEAT
I ORDERED THIS SEASONING A COUPLE WEEKS BACK AND MADE A BATCH USING THE WHOLE PACKAGE OF A 5# BAG TO MARIANATE WITH A BOTTOM ROUND ROAST SLICED FOR ME A MY LOCAL STORE. I KNEW IT MIGHT HAVE A LITTLE HEAT WITH THIS NEW TYPE OF JERKY SEASONING WITH CHILI PEPPERS AND GARLIC COMBO. AFTER MARIANATING OVERNIGHT AND WASHING SOME OF THAT SEASONING OFF IN COLANDER, I FIGURED THAT WOULD HELP WASH THE HEAT OFF A LITTLE. I USUALLY DON'T LIKE TOO MUCH HOT SPICY FOODS, SO I HOPED FOR THE BEST. I DRIED IT OUT IN MY DEHYDRATOR FOR ABOUT 5 HOURS WHILE TURNING IT OVER AND REARRANGING STACKED TRAYS, IT TURNED OUT PRETTY AND EVEN DRIED THE EXTRA IN THE OVEN AT 200 DEGREES WITH DOOR AJAR. YOU MIGHT NEED A BIG GLASS OF TEA IF YOU' DON'T LIKE IT A LITTLE WARM, BUT AFTER A COUPLE STRIPS IT GETS BETTER. THIS SRIRACHA BLEND IS MORE OF AN ASIAN HOT BLEND.. IF YOU LIKE A LITTLE HEAT GO FOR THIS.

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