Unit: 630 grams - intended for 25lbs of raw meat. (muscle or ground)

General Jerky Instructions:

• Sliced Jerky: Slice meat to desired thickness. Coat slices evenly with seasoning and cure. If needed, add a small amount of cold water to help the seasoning adhere — aim for a light, saucy coating, not excess liquid. Marinate under refrigeration for 12–24 hours to allow full flavour development.
• Ground Jerky: Blend seasoning, cure, and ground meat thoroughly. Add cold water as needed to distribute seasoning evenly and achieve proper binding. Mix until the meat has a tacky texture, then extrude into strips or sticks. Dry according to your preferred jerky-making method until desired texture is reached.

Instructions: Combine seasoning with approximately 500mL of water to begin and proceed to add in small increments if/as required. Sliced jerky ideally let marinate for 12-24 hours; alternatively - once mixed well, ground jerky will be ready for immediate extrusion. 

Ingredients: Dextrose, sugar, hydrolyzed plant protein (soy, wheat), salt, spices (contains mustard), dehydrated onion, dehydrated garlic, sodium erythorbate, sodium nitrite, silicon dioxide (mfg. aid).

Allergens: Soy, Wheat, Gluten (from wheat) & Mustard and Derivatives

Product Code: WIB-C2342

*though not necessarily in this product - milk & derivatives, mustard, eggs, soy, sulphites & wheat may be in products manufactured on the same line / in the same facility*