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JERKY MAKING
  • STOVETOP SMOKERS
  • HOW TO MAKE JERKY
  • SAUSAGE RECIPES
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  • JERKY SEASONING
  • HERBS & SPICES
  • JERKY EQUIPMENT
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    THE JERKY GUN-$29.95-
    Our new high power jerky gun is finally here. This machine has twice the capacity of most jerky shooters and utilizes and heavy duty plunger mechanizium. Makes perfect flat jerky strips or round snack sticks from any ground meat. Includes the Jerky Gun with flat jerky nozzel and half inch snack stick nozzel, jerky seasoning for 4 pounds of meat and insturctions.
    JERKY SEASONED CURE FOR 12 POUNDS OF MEAT
    Our special blend of the highest quality herbs and spices along with the exact amount of cure for making real jerky, not the hard dry stuff found in connivance stores. Uses only one tablespoon per pound of whole or ground beef, poultry or wild game. No special equipment required. See how easy it is by clicking here. Each reseal able jar has enough seasoning and cure to make 12 pounds.
    ORIGINAL FLAVOR-$5.95-
    A perfect blend of herbs and spices for making our original flavor jerky. 
    MESQUITE-$5.95-
    The taste of southwest cooking comes through perfectly from these traditional southwest seasonings. Great for turkey jerky!
    BLACK PEPPER-$5.95-
    For those who like it spicy but not all together hot, this black pepper blend wakes up the taste buds and tickles the nose.
    HOT CAJUN-$5.95-
    Hot pepper lovers can not get enough of this blend. Spicy cajun style jerky is perfect for red meat and poultry. If you like more kick, add your favorite ground hot pepper.
    		 
    TERIYAKI-$5.95-
    Delicate teriyaki flavor with a hint of mandarin orange. When the jerky is ready to come out of the oven, gather the family around and try it hot from the oven!
    HICKORY-$5.95-
    Get the mouth-watering taste of slow smoking your jerky with our Hickory Seasoning. 
    JERKY SIX PACK-$29.95-
    You get one each of six different seasoned cure mixes, each of which will cure twelve pounds of fresh lean meat.  These are not flavored marinades!  Our method is the same tried and true methods used by your ancestors to cure and preserve meats.  Meat is cured using sodium nitrite. Never use more of seasoned cure than a recipe calls for.
    Canning, Freezing, Curing & Smoking of Meat, Fish & Game  $16.95-
    This book describes the best ways of processing meat, fish, and game with emphasis on canning, freezing, curing, and smoking in the home, at the camp, anywhere! 144 page by Eastman.
    Build a Smokehouse  $3.95-
    How to build a smokehouse and prepare smoked meats. Illustrations 32 pages.    		 Food Drying Techniques $3.95-
    How to prepare dried foods using everything from the sun to the microwave. Instructions and recipes. 32 pages.
    copyright 2004 J.R.Leverentz
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