AC Leggs Jerky Seasoning Blend #131

· Mfr: AC Leggs

SKU: 400003131 Item #: 131

Pack Size

$7.05

per EA

Volume Pricing

Buy 1+	$7.05/ea
Buy 6+	$6.50/ea

Ships from: Southern Indiana Butcher Supply

AC Legg's Old Plantation

Traditional Jerky Seasoning

Blend 131

Our best selling jerky seasoning from Leggs Old Plantation Seasonings. Traditional jerky seasoning blend #131 is an excellent blend of spices that enhances the natural flavor of the meat. One bag of seasoning is enough for 25 pounds of raw sliced jerky meat. Use with beef, venison, elk, or turkey to make whole muscle or restructured jerky. Suggested directions for use printed on the label. Can be used in a vacuum tumble, as a soak, marinade, or a dry rub. 13 ounce package.

Package does not include the sodium nitrite cure.

All natural spices and spice extractives. Contains no MSG, wheat or dairy products. Contains potential allergens: SOY

THIS PACKAGE DOES NOT CONTAIN THE SODIUM NITRITE CURE.

Meat Cures For Smoked Sausage And Jerky

If you are smoking or processing meats at low temperatures (below 140 degrees F) you must use a sodium nitrite cure. Cure for smoked sausage products are available in pre-measured one ounce packets or by the pound. A one ounce packet of Quick Cure is enough to cure 25 pounds of sausage. Please Visit The Cures Section of our store or see the related products below to order.

Bowling, TroyJan 21, 2024

How much of the pink cure salt will I use for smaller batches. Also, Legg suggest 1 Tbsp mix per 1 LB. meat, your site suggest 4 tsp., please verify the amount.

Answer

The suggested instructions on the Blend #131 package state to use 1oz tinted curing salt per one 13oz package of Jerky Seasoning for 25lbs of meat. If smaller batches are being made you would simply do the math to find the appropriate amounts. i.e. For Seasoning: 13oz / 25lb = 0.52oz seasoning / 1lb of meat. For Cure: 1oz / 25lb = 0.04oz cure / 1lb of meat. If you have 5 lbs meat, then: Seasoning: .52 ounce seasoning * 5lb meat = 2.6oz of seasoning Cure: .04oz cure * 5lb of meat = .2oz of cure

LePine, MichaelAug 2, 2013

I make my jerky, on the highest temperature setting, in a dehydrator. Do I need cure, and if so, how much per pound? I do 5 pounds of ground meat at a time.

Answer

Depending upon what temperature your highest setting is. The "Danger Zone" lies between the temperatures of 41F and 140F and according to FSIS, in order to prevent foodborne illness, potentially hazardous foods should not be consumed if they have remained in this zone for more than 2 hours. Quick cure is used at the rate of 1 level teaspoon per 5 pounds of meat.

kotar, antonJan 21, 2013

Is this product good for curing ham and bacon, and im interested in making prociutto how does this work or do you have something else for these items

Answer

Jerky seasoning is not suitable for use as a ham cure. If you want to produce a prociutto you may first want to do some research to understand the production techniques involved in the process

osborne, geneDec 8, 2012

how would you mix with ground deer meat?

Awaiting response

Doolittle, DarylJan 31, 2010

Hi. I make less that 25 pound batches of jerky. Are the proper amounts of seasoning to use for lesser size batches included with the seasoning?

Answer

You can use 4 level teaspoons of Leggs Old Plantation Traditional Jerky Seasoning per 1 pound of meat. You may adjust this amount up or down as to your taste.

haddock, lindaJan 6, 2010

how would you mix this jerky mix to use with ground meat?

Answer

Use this blend to make a chopped and formed product by mixing as you would any other sausage seasoning. Grind the meat once. Dissolve one ounce of quick cure in some ice cold water. Use just enough water to facilitate mixing. One quart is plenty to use for 25 pounds of product. If the meat is wet use less water, alot less. Add the seasoning and the ice cold water with the cure dissolved and mix to an even blend. Grind again. You can now process through your mold press and dry in the smokehouse or dehydrator

to ask a question.

AC Legg's Old Plantation

Traditional Jerky Seasoning

Blend 131

Package does not include the sodium nitrite cure.

All natural spices and spice extractives. Contains no MSG, wheat or dairy products. Contains potential allergens: SOY

THIS PACKAGE DOES NOT CONTAIN THE SODIUM NITRITE CURE.

Meat Cures For Smoked Sausage And Jerky

Bowling, TroyJan 21, 2024

How much of the pink cure salt will I use for smaller batches. Also, Legg suggest 1 Tbsp mix per 1 LB. meat, your site suggest 4 tsp., please verify the amount.

Answer

LePine, MichaelAug 2, 2013

I make my jerky, on the highest temperature setting, in a dehydrator. Do I need cure, and if so, how much per pound? I do 5 pounds of ground meat at a time.

Answer

kotar, antonJan 21, 2013

Is this product good for curing ham and bacon, and im interested in making prociutto how does this work or do you have something else for these items

Answer

Jerky seasoning is not suitable for use as a ham cure. If you want to produce a prociutto you may first want to do some research to understand the production techniques involved in the process

osborne, geneDec 8, 2012

how would you mix with ground deer meat?

Awaiting response

Doolittle, DarylJan 31, 2010

Hi. I make less that 25 pound batches of jerky. Are the proper amounts of seasoning to use for lesser size batches included with the seasoning?

Answer

You can use 4 level teaspoons of Leggs Old Plantation Traditional Jerky Seasoning per 1 pound of meat. You may adjust this amount up or down as to your taste.

haddock, lindaJan 6, 2010

how would you mix this jerky mix to use with ground meat?

Answer

to ask a question.

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