Product Details
12oz Box
Our Sweet & Hot. It’s got a lot of red pepper, but we balance that with brown sugar. The sweet helps to smooth out the heat so it’s a light, clean hot that tastes good. If you like it hotter, don’t hesitate to add fresh ground red pepper to your taste, if it’s too hot, just add a dash of brown sugar.
Homemade beef jerky is a much more healthy treat than chocolate chip cookies and it’s more fun to make. Lucky Beef Jerky “Seasoning and Cure Kits” are easy to use and make a great project for the whole family.
The hard work is all taken care of, we designed it into the kits so there is no complicated measuring or weighing of cure. Simply dissolve 1 packet of cure and 1 packet of seasoning into 1 cup of cold water to create a marinade that will cure 5 lbs of lean meat. The kit works equally well for “slab style” jerky or “ground and formed” jerky. If you’re making slab jerky, simply slice 5 lbs of lean meat as consistently as possible and 3/8” thick or thinner, then combine it with the marinade in a zip lock bag and refrigerate for 24 - 36 hours. If you’re making ground and formed jerky, simply mix the marinade with 5 lbs of lean, ground beef until the mixture becomes very sticky, then extrude onto drying racks and cook per the instructions included in the kit.
Lucky Beef Jerky Red Pepper flavor is a sweet/hot that uses both coarse and fine ground cayenne pepper along with premium brown sugar to create the sweet element. The heat doesn’t hit you right away, but when it does, you’ll know it. Not for the meek, mild or faint of heart.
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.
Customer Reviews
This was our first attempt making jerky on our smoker. This marinade kit made it so simple. Everyone I spoke to prior to making this jerky said you must do the jerky in a dehydrator. I can tell you the jerky we made today on our smoker was just as good or better than any store bought jerky. Thank you lucky I'll be making more jerky this next weekend!
It brings the heat to your meat! Best ever.
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