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

Backwoods Teriyaki Jerky Seasoning

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Strong hints of brown sugar give this popular Asian blend a sweet finish.
Custom Blended for Wild Game and Domestic Meat
  • Backwoods Teriyaki Makes 5 lbs.
    SKU: 9083
  • $4.99
  • Backwoods Teriyaki Makes 25 lbs.
    SKU: 9085
  • $14.99
  • Out of Stock
Teriyaki: Strong hints of brown sugar give this popular Asian blend a sweet finish.

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 3-1/4 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 3-1/4 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, Soy Sauce (Wheat, Soybeans, Salt), Brown Sugar, Maltodextrin, Monosodium Glutamate, Hydrolyzed Soy Protein, Citric Acid, Spice Extractives, Sucralose, Soybean Oil (As A Processing Aid), Not More Than 2% Silicon Dioxide Added To Prevent Caking.

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

Contains: Soy, Wheat.

Print 5 lb. Teriyaki Jerky Directions & Nutritional Info Here

Print 25 lb. Teriyaki Jerky Directions & Nutritional Info Here
Net Weight - Makes 5 lbs.: 2.2 oz. (62.155g)

Net Weight - Makes 25 lbs.: 11 oz. (310.9g)

Seasoning Ingredients: Salt, Soy Sauce (Wheat, Soybeans, Salt), Brown Sugar, Maltodextrin, Monosodium Glutamate, Hydrolyzed Soy Protein, Citric Acid, Spice Extractives, Sucralose, Soybean Oil (As A Processing Aid), Not More Than 2% Silicon Dioxide Added To Prevent Caking.

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

Contains: Soy, Wheat.< br>
Print 5 lb. Teriyaki Jerky Directions & Nutritional Info Here

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

Read Our
Reviews

Matt
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Backwoods Seasonigs - the best !!!
I have used Backwoods over all the other brands for various link sausage, summer sausage and jerky recipes. Originally I bought them because they contain no MSG but I also feel the flavor is better than most other brands. Easy to mix, clear instructions, good price.
Lee Haakenson
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Horrible. Dont buy this one
Purchased the regular and hickory, which were very good. Assumed all of their seasonings would be good but was wrong. Did 25 lb batch of friends meat and we ended up throwing it. It was much more wet and less tacky. The regular jerky which called for less water was done in 5 hours. I had the Teriyaki in the dehydrator for 13 hrs trying to cure it and the flavor got worse the longer I dehydrated it. Using a commercial dehydrator at 160 degrees.
Sam Fu
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Not as good as the other ones...
Yuck! Not enough flavoring and didn't even taste like teriyaki. Will not order this flavor ever again.
Richard Payne
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Super Good Seasoning
Love this Seasoning for jerky! After I Smoked it on my WSM it was to die for! In fact so good I featured your product on my channel on You Tube on the jerky video!
Larry
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Teriyaki
It was ok not too bad next time I will double the seasoning for better flavor.
jeremy christensen
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Best teriyaki I've used so far!
I've used multiple teriyaki marinades and sauces, and this is by far the best I have had! Not overly salty with a hint of sweet. This will definitely be my go to teriyaki!
Matthew Piles
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AWSOME Freash Sausage
I made fresh sausage with this mix, it turned out AWSOME. I have tons of people wanting the recipe for it. I mixed according to the ground meat way and then stuffed real hog casings.
James Toms
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Not that good
If you expect to get the same flavor as you would any teriyaki jerky in the packets at the gas station, or jerky store, you won't get the same results. Or atleast according to the recipe on the back. I find that you need to add more flavoring spice, in order to get a good teriyaki flavor. Also, I find it easier to mix the seasoning right into the meat, instead of mixing it in water first. Which I'm sure that it's for the purpose of it mixing more thoroughly. But it makes the meat too wet to form consistent strips in my jerky gun. But that could be just my gun.

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