Click Here to Return to Ask The Meatman's Home Page!

Ask The Meatman

Click Here To Go To Our NEW Amazon Web Store

We've Been in Business And Processing Meat Since 1949 - And We've Been Selling Online Since 2001

We Only Sell Products That We Use - So YOU Only Buy The BEST Products!

FREE SHIPPING ON EVERY ORDER IN THE UNITED STATES - NO MINIMUM ORDER - NO END DATE

Click here to see the contents of your shopping cart.




Site Map Our Articles Beef Topics Pork Topics Deer Topics 100% Money Back Guarantee Ordering/Shipping
FAQ
Sausage Kits BBQ Seasonings Miscellaneous Dakotah Water Stuffer
Jerky Seasonings Pork Sausage
Seasonings
Deer Sausage
Seasoning
Deer Snack Stick Seasonings Spicecraft & AC Legg Shake-On Seasonings Casings Meat Cutting
Chart Posters
How-To
Meat Cutting DVD's
Cutlery Dog Bones High Temperature Cheese

SPECIAL SALE Until July 29 - Receive $25 Off Order of $100 Or More** - Click Here To Go To This Special Sale Page!  FREE Shipping in the U.S.!

Ask The Meatman.com Shopper Approved Reviews and Rating

Home Page

The Ask The Meatman™
Website is Owned
and Operated By:
Jackson Frozen Food Locker
400 South High,
Jackson, MO  63755
Craig Meyer/Owner
is the MEATMAN!

Click Here to Contact Us
 by E-Mail.

We Accept Orders By Phone With Credit/Debit Cards
Our Phone Orders Are Accepted 9:00 a.m. to 4:00 p.m (CST) Monday through Friday.
 To place a telephone order call
573-837-7651

We Ship All of  Our
Orders by USPS ONLY
(United States Postal Service)
FREE In The U.S.

We Accept The Following Credit Cards


We Also Accept Checks & Money Orders by Postal Mail.
We Also Accept PayPal

Customer Reviews

Click Here For Our Special Sale!

 

View Your Ask The Meatman.com's Shopping Cart

Fresh Sausage Seasonings - AC Legg

Fresh Sausage Seasonings - AC Legg

Smoked Snack Stick Kits - AC Legg - Ask The Meatman.com

Smoked Sausage Kits - Witts - From Ask The Meatman.com

Fresh Sausage Kits -  AC Legg - From Ask The Meatman.com

Fresh Sausage Kits - Witts - From Ask The Meatman.com

Casings - Natural Hog - From Ask The Meatman.com

Casings - Natural - Sheep - From Ask The Meatman.com

Casings - Fibrous - Clear - From Ask The Meatman.com

Casings - Fibrous - Mahogany - Printed - From Ask The Meatman.com

Casings - Collagen - Snack Sticks - From Ask The Meatman.com

Casings - Collagen - Middles - From Ask The Meatman.com

 

Jerky Seasoning - AC Legg - From Ask The Meatman.com

 

Jerky Seasoning - Ask The Meatman's Own - From Ask The Meatman.com

 

Smoked Deer Sausage Seasoning - Witts - From Ask The Meatman.com

 

 

Snack Stick Seasoning - AC Legg - Traditional - From Ask The Meatman.com

 

 

Snack Stick Seasoning - AC Legg - BBQ - From Ask The Meatman.com

 

 

 


How to Make Deer Jerky at Home Like The Professionals!
Ask The Meatmans Deer Jerky Recipe

AC Legg & Ask The Meatmans' Own
Beef/Deer Jerky Seasonings

Each Bag Will Season 25 Lbs. of Jerky Meat

AC Legg
Beef/Deer JERKY
Seasonings

 

Legg's exclusive high-barrier, multi-wall packaging protects the seasoning's freshness and flavor for at least 12 months.

  • Quality
    Legg's "Old Plantation" Seasonings are custom blended from only the finest spices available, to insure that your finished product has the taste tempting flavor that you demand.

  • Consistency
    At A C Legg, their raw spices and finished spice products are constantly being monitored to assure you of uniformity and consistency - order by order, year after year.

  • Service
    A C Legg has enjoyed over 80 years of success in the spice business. Their people are unequalled in expertise and competence.

The seasoning blends in this section are designed as a fresh sausage. This means they do not contain any of the binding ingredients used in a cooked or smoked sausage.  They DO NOT require a meat cure (like Speed Cure). These items can be stuffed into Natural Hog Casings
or made into patties.

Special Price - 3 Bags of AC Legg Jerky Seasoning.  1 Bag Traditional AC Legg Jerky Seasoning, 1 Bag Peppered AC Legg Jerky Seasoning and 1 Bag Cajun AC Legg Jerky Seasoning. Special Sale!
1 Bag Each of Our Top 3 Selling
Jerky Seasonings

(Traditional, Cajun & Peppered)

For ONLY $34.97

AC Legg Traditional Jerky Seasoning
1 Bag for ONLY $15.97 - Or 3 Bags for $34.97 - Shipped FREE in the U.S.!

AC Legg Cajun Jerky Seasoning
1 Bag for ONLY $15.97 - Or 3 Bags for $34.97 - Shipped FREE in the U.S.!

AC Legg Peppered Jerky Seasoning
1 Bag for ONLY $15.97 - Or 3 Bags for $34.97 - Shipped FREE in the U.S.!

Ask The Meatmans' BBQ Seasoning
1 Bag for ONLY $15.97 - Shipped FREE in the U.S.

Ask The Meatmans' Mesquite Seasoning
1 Bag for ONLY $15.97 - Shipped FREE in the U.S.

Ask The Meatmans' Smokin' Hot Seasoning
1 Bag for ONLY $15.97 - Shipped FREE in the U.S.

Ask The Meatmans' Flamin' Hot Seasoning
1 Bag for ONLY $15.97 - Shipped FREE in the U.S.

Ask The Meatmans' Teriyaki Seasoning
1 Bag for ONLY $15.97 - Shipped FREE in the U.S.

Ask The Meatmans' Hot Teriyaki Seasoning
1 Bag for ONLY $15.97 - Shipped FREE in the U.S.

We Only Sell Products That We Use - So YOU Only Buy The BEST Products!

 Find out more of what makes Ask The Meatman.com a Unique Home Meat Processing Supplier, and Why YOU Should Shop Here!

Are you tired of the hassle other websites put you through just to place your order?  You know.........filling out registration forms before ordering .........entering in passwords and user names..............and going through 6 pages of ordering forms and filling in more information BEFORE............you even find out out your shipping cost and total price!
Then place your order here at for the highest quality commercial meat processing products backed by years of our own use!

And We PROMISE that you will know your Total Cost BEFORE you EVEN click the buy button!

EVERY Price you see is your FINAL, TOTAL Price!!

AND AS ALWAYS - FREE SHIPPING IN THE U.S.!
[And - Our FREE Shipping is our Standard USPS Priority Mail, First Class Mail or Parcel Post shipping.  NOT a sub-standard 4 to 6 week shipping period
that some websites offer with their free shipping!]

With Every Order of $150.00 or more we will give you a 15% off Coupon good on ALL your purchases until December 31, 2013!

Jerky is great for camping, great for backpacking, and great for anytime healthy snacking!

The following guidelines were written using  Deer as the "main" ingredient.

These guidelines work equally well with Beef.  Click here to view our "How To Make Beef Jerky" Page.

Our "How To Make Beef Jerky" web page includes full color photograpsh.

We'll start with some of the basics first, then get into the actual recipe.
(And I know of a least 50 different recipes for making deer jerky, so I will just give you a basic one to start with. You can add or subtract many of the ingredients as you experiment.)

 

1.     I'll be talking about making "whole muscle" Deer jerky. This is not the same as ground and formed or hamburger type jerky.
2.     If you don't have some kind of mechanical slicer, I suggest you buy one or take the deer top round to a butcher shop for slicing. Rival and Chefs' Choice are two companies who make food slicers for retail sale.

The reason why you need one? To make really good jerky, the jerky meat needs to be the same thickness throughout the meat, one-fourth of an inch thick is standard.
It is impossible to cut the top round by hand consistently at one-fourth of an inch.

Here's a good tip: freeze the top round about one hour in your freezer before slicing, this will make it easier to slice!

I personally slice the meat across the grain. I think this is about 50/50 in the real world. Half the people say to slice it with the grain, the other half against the grain.

I've done it both ways many, many times, and it seems that if you slice against the grain, the jerky is not so hard to chew when it is dried. (And for people with bad teeth, like me, that is worth trying slicing against the grain!)

3.      I always use a rub for my "cure" for deer or beef jerky. Some people use some type of liquid, such as soy sauce or Worcestershire sauce, but I think the jerky tastes better without liquid. This is because you are trying to remove all of the moisture out of the meat when you make jerky, so why add extra to it.
4.   As for as what seasonings to use? I basically use salt, black pepper (fresh ground), red pepper (powder and crushed), garlic salt or powder and sodium nitrite (more about sodium nitrite in #5 step). Or I use the the Traditional AC Legg packaged jerky seasoning by itself or by mixing other seasonings in to make a variety of flavors.
5.   Sodium nitrite, (also called Quick Cure, Speed Cure and InstaCure), is used VERY sparingly. The recommendation from the government is 6.25%. This breaks down to 4 oz. per 100lbs, or 1 oz. per 25 lbs.

 Some people don't use curing salt to make their jerky, but I HIGHLY recommend to for food safety. (A close approximation would be 1 tsp. per 5 lbs. of meat.)

6.   I sprinkle the seasoning on both sides of each jerky strip. (Sorry, but I still just "eyeball" this, so I can't give you any exact measurements.)

I place the seasoned jerky strips in a plastic container, cover with a piece of wax paper or plastic wrap loosely, and place in the "refrigerator" for 20 hours.
(I don't recommend over 24 hours, I think this makes the meat mushy and less flavorful.)

7.   I then lay the jerky strips on stainless steel screens in my smokehouse for 6 to 6 1/2  hours at 150 to 165 degrees. Place the slices close together, but not touching or overlapping.

 You can also hang the jerky strips on bacon hangers and place them in the smokehouse.  We use hickory sawdust to smoke our jerky with (except the Mesquite Flavored Jerky - with it we use mesquite chips), although other types of wood can be used to smoke jerky with. 

 [If you don't have a smoker or smokehouse, a close approximation to this would be place in your oven for about the same time and temp., and remember to leave the oven door slightly open.
This helps in moving air over the strips and drying the meat. You can then use a dry smoke flavor seasoning mixed in with your jerky seasoning rub to give it a smoke flavor.]

Meat Smoking and Smokehouse Design Book for ONLY $24.97 - Shipped FREE in the U.S.!  308 Pages Long

8.   Dry until a piece of jerky cracks but does not break when it is bent. This is when the jerky is done.  Properly dried jerky is chewy and leathery. It will be as brittle as a green stick, but won’t snap like a dry stick.

  Here is a photograph of our Jerky right after it has come out of our smokehouse.  Click on the picture to a larger picture of our Beef Jerky.
To test for the jerky for the proper dryness, remove a strip from the oven or dehydrator. Let it cool slightly, then bend the jerky; it should crack, but not break. To the left is a picture of some finished jerky.

 

 

If you are looking for a more "precise" way to test for when your Deer Jerky is done, you can use a Surface reading infrared thermometer.  For our customers who are looking for an Infrared Thermometer to check the surface temperature of their Jerky, we highly recommend the Fluke FoodPro.  We have been using this Infrared Thermometer for the last 3 years and have never had a problem with it - and we are rather "rough" on our thermometers!  We recommend smoking/drying your Beef or Deer Jerky until the surface temperature reads 165 degrees. 
This is the safe temperature recommended by the FSIS. And do not let the Jerky get any higher than this are your Jerky will come out VERY brittle!
You can order one from Amazon from the link below.

9.   For best results, to increase shelf life and maintain best flavor and quality,  freeze the jerky, vacuum package it in vacuum bags specifically sold for food (not zip-loc bags) and place a packet of oxygen absorbers in the bag.  (We use oxygen absorbers.)  Label and date the jerky packages.
Oxygen absorber are very cheap and well worth their price for the safety minded. Below is a link to Amazon where you can place an order.  We use 2 of these oxygen absorber per vacuum bag with 1 lb. of Jerky in the vacuum bag.
These exact same oxygen absorbers we use when packaging our Beef Jerky.

According to a study published by the American Medical Association, E.Coli can survive
drying times of up to 10 hours and temperatures of up to 145 degrees F. It is recommended that venison being dried for jerky should be precooked to an internal temperature of at least 165 º F.
Hunters and other consumers need to understand that wild game should be handled and cooked with the same caution recommended for other meats.

 

 

Our How To Make Deer Sausage,
Deer Snack Sticks & Deer Jerky DVD
!

Click Here to view Video Clip of How To Make Deer Sausage, Deer Snack Sticks and Deer Jerky DVD.

[This DVD work equally well in making Smoked Beef Sausage, Beef Snack Sticks and Beef Jerky.  It is exactly the same process!  Just substitute lean beef or beef strips where the DVD uses lean deer or deer strips.]

This DVD is 1 HOUR & 26 minutes LONG!

This DVD+ Format and will play on most DVD Players!  Recorded on February 20, 2006.

This is an instructional DVD detailing the process of making Smoked, Ready-To-Eat Deer Sausage, Deer Snack Sticks and Deer Jerky. We show how to mix, stuff and smoked Deer Sausage and Deer Snack Sticks.

Follow along as we demonstrate how to mix deer and pork, season it, stuff it, and smoke it in a smokehouse.  We charge $2.33/lb to make Deer Sausage, $7.00/lb to make Deer Snack Sticks, and $13.88/lb to make Deer Jerky!  With the use of this video, hunters can spend a fraction of this cost to make their own delicious, home made Deer Sausage, Deer Snack Sticks and Deer Jerky!

This will be an excellent value year after year!

Making beef jerky is the same process used in making deer jerky in this DVD!

 Order Your Ask The Meatman How To Make Deer Sausage, Deer Snack Sticks & Deer Jerky DVD™  for ONLY $24.97 TODAY by clicking on the "Add To Cart" button below.  As ALWAYS - Shipped FREE in the U.S.!


You can always remove this item from your shopping cart later

We Offer A 100% Money Back Guarantee on EVERYTHING We Sell!

We have a FREE PDF article on How to Make Jerky Safely.  To view it, just click here.

If you would rather download the FREE PDF "How to Make Jerky Safely" article and save it to your computer, just right click here, and choose "Save Target As"

Get Adobe Acrobat Reader Free.You will need Adobe Acrobat Reader to view this file.
If don't have it already on your computer,
you can download from the Adobe website by clicking here.

We also have a Special on our Cut-Resistant Gloves! Click here to check it out.

When comparing prices on the Web, make sure you
compare shipping charges, minimum orders and handling charges!! 

Most of our orders are shipped FREE. Plus we have NO MINIMUM ORDER!

Order the "Field Dressing and Butcheing Big Game" Book for $13.97 + Shipping Today.  Field Dressing and Butchering Big Game  To enjoy big game on the table, it is essential to field dress the meat properly transport it quickly, cool the meat down thoroughly and rapidly, butcher it efficiently, and then cook it to your liking. It's easy to do, especially if you follow the step-by-step instructions and illustrations found in Field Dressing and Butchering Big Game.

For further information about making deer jerky, check out this book.

Print this page from Ask The Meatman.com.

Last Updated - Wednesday, July 17, 2013 11:31 PM

   


Our Store

Beef

Pork 

Deer

Home Page

Sitemap

Our Articles

 FAQ's

Links

Bookstore

View Shopping Cart

Special Sale

With Every Order of $150.00 or more we will give you a 15% off Coupon good on ALL your purchases until December 31, 2013!

Is there something you've read on this page you don't understand - or not quite sure what something meant? Do you still have questions that weren't answered after reading something on Ask The Meatman.com. 
 
Then Click Here to Ask The Meatman A Question!
2checkout.com is the authorized retailer for Ask The Meatman.com and Jackson Frozen Food Locker
Copyright © 2001-2013, Jackson Frozen Food Locker™. All rights reserved