Bearded Butchers All Natural Cure Hickory BBQ Jerky Kit

Planning to make your own jerky at home? Look no further! The Bearded Butcher Hickory BBQ Jerky Seasoning Kit can be mixed with 10 lb (4.5 kg) of your favorite meat to make beef jerky, deer jerky or any other jerky at home. The Hickory BBQ Jerky Seasoning comes pre-blended with Natural Cure Cultured Celery Powder and Cherry Powder for non-synthetic curing. To naturally cure meat without synthetic additives like Sodium Nitrite and Sodium Erythrobate, the preferred option is using Cultured Celery Juice Powder and Cherry Powder together.

Celery Juice Powder is naturally rich in nitrates. When added to meat, these nitrates are converted into nitrites by naturally occurring bacteria in the meat. This is the same process that occurs with synthetic sodium nitrite, but in a natural way. It also helps maintain the pink color of cured meats. These naturally produced nitrites inhibit the growth of Clostridium botulinum, a bacterium that produces a deadly toxin that can cause botulism.

Cherry Juice Powder is a rich source of natural ascorbic acid (vitamin C). This is the active component that makes it a cure accelerator and causes the reaction that converts nitrites (used in curing) to nitric oxide. Nitric oxide is the key ingredient that "cures" the meat, giving it it's characteristic color and flavor.

Sea Salt works in synergy with celery and cherry powder to create a complete natural curing system. This is what makes Bearded Butcher Natural Cure Combo Pack the ultimate meat curing solution and the choice of those wanting a safe, clean-label, naturally cured product!

• Natural curing nitrites
• Contains accelerator (Cherry Powder - Ascorbic Acid)
• Promotes product safety and quality

Curing various meat products is a complex procedure, where specific ratios of cure ingredients, application onto the meat and the cooking process are critical to achieving a safe and proper cure. Improper curing can lead to the growth of harmful bacteria, such as Salmonella or E. coli, which can cause serious foodborne illness.

• Master meat processing at home
• The right tools for the job
• From hunt to table
• Everything you need for pro-level results

• Ground Meat: Distribute the entire packet evenly over meat trimmings prior to grinding. Mix thoroughly, grind and extrude into jerky strips for cooking or drying
• Whole Muscle Strips: Cut whole muscle into 1/4" thick strips. Distribute the entire packet evenly over strips & mix thoroughly. Allow seasoned meat to marinate overnight
• Cook Step: Arrange meat strips evenly on wire or mesh racks (whole muscle strips can be hung). Smoke or cook strips to an internal temperature of 165°F - 170°F or until preferred dryness is reached
• Package as desired, refrigerate or freeze for extended storage
• Adjust usage as needed according to conversion chart

This kit does not produce a shelf stable product without additional ingredients and processing steps per USDA FSIS guidelines.