Additional information

Q & A

Q:  Why do you use sodium nitrate in your kits?
A:  Sodium Nitrate is the industry standard cure for foods. We provide easy to use, pre-portioned packets to ensure the precise amount is applied to every batch.

Q:  How long does jerky last once it has been cooked?
A:  Shelf life depends greatly on how it is stored. In a sealed container: at room temperature – a few days, in the refrigerator – up to a couple weeks, in the freezer, shelf life can extend to multiple months.

Q:  Can I use ground beef to make jerky?
A:  Yes!! We recommend 80% or leaner ground beef, but it makes great jerky. Just follow the detailed instructions that are included in the kit!

Q:  My jerky tastes too salty….how can I fix this?
A:  Add just a little sugar, this will balance the salty flavor.

Q:  Why are there multiple dates on the packaging?
A:  Each flavor/item is produced with an individual code date, we date the outer package based on the item that will hit code date first.

Q:  What if I want a stronger or more subtle flavor?
A:  Seasoning rates can be adjusted infinitely – add more, or use less seasoning however you see fit!

Q:  I only have 2 pounds of meat, can I use the whole cure packet?
A:  NO! Cure is portioned for precisely 5 pounds of meat. If you are using less than 5 pounds of meat, reduce the cure accordingly OR substitute table salt.

Q:  I want to make “all natural” jerky without sodium nitrate, can I leave the cure packet out?
A:  Yes, absolutely. Simply replace the cure packet with 1oz table or sea salt. You can also use Celery Juice Powder cure which is available online.

Q:  How thick should I slice my meat?
A:  That totally depends on personal preference, but we do not recommend slicing any thicker than .375” or approx 10mm.

Q:  Should I slice jerky meat with the grain, or across the grain?
A:  Jerky sliced with the grain will be tougher and chewier, jerky sliced across the grain will have a more tender bite.

Q:  Will your seasoning work with meat from Turkey or Chicken?
A:  Absolutely! We developed Lucky DIY Kits to work well with a wide variety of meat from wild game to domestic birds.

Q:  How long do I need to let the meat sit in the seasoning/cure mixture?
A:  For traditional muscle jerky, we recommend 24-36 hours in the refrigerator, while turning every 8 to 12 hours. For ground and formed jerky; stuff and cook right away.

Q:  I have a kit that went past code date…can I still use it safely?  
A:  Yes, it is perfectly safe to use, however, seasoning will lose some of its flavor as it ages.

Q:  What happens if jerky is marinated in a metal or foil container?
A:  The salt in the seasoning and cure will generally cause the meat to take on a metallic flavor. We recommend marinating in either ziplock bags or plastic tubs.

Q:  Are your kits compatible with dehydrators?
A: Yes, absolutely.

Q:  Can I add additional seasonings or spices to your kit?
A:  Yes! Our kits are designed to be a well balanced flavor that will hit the middle of the flavor bell curve for “most” people. We always encourage our customers to season to taste, as everybody is different and has different tastes.