PS Seasoning Jerky Seasoning and Cure Kit (Cracked Pepper & Garlic)- Award-Winning DIY Beef Jerky Making Kit with Seasoning Mix & Cure- Oven, Smoker, Dehydrator- Great for Beef, Turkey, Venison

I used a Nutrichef PKFD12 from Amazon. Next I bought 5 pounds of "eye of the round" this is a very lean meat with little fat and its relatively inexpensive. I highly recommend asking the butcher to trim and slice the meat for you. Make sure he or she knows that you are making jerky to ensure the least amount of fat possible and to ensure a uniform cut. Fat on cured jerky will create a bubble gum chewing effect and ruin the experience. I choose to have my meat sliced in 1/4 inch strips across/against the grain. It's very important to have consistency with the cuts to ensure even curing. While preparing the marinade/jerky seasoning I remove any additional fat I see on every piece. I also add some Jamaican jerk rub to my mix as I like a kick to my jerky. You can also use your favorite spices for a personalized effect. Some recipes call for 6-24 hours of marinating and I prefer overnight. I use a large oven bake bag and lay it flat in the refrigerator to ensure even coating. I also flip the bag every few hours. Once the marinade is finished, lay the strips out on a paper towel covered pan, blot all the excessive moisture from the soon to be jerky and lay ir on the curing racks. Make sure the strips are flat and not folded. While curing I tend to check the jerky after 5 hours as the strips on the lower racks seem to cure faster, I never remove the jerky all at once as I pick and choose the perfectly finished pieces. Good luck and I'm sorry if I was long winded but I want your jerky to be amazing!

When I saw the flavor "Buttery Prime Rib" I was willing to try it no matter what. Then it was out of stock for quite a while. Finally it came back in, and holy cow this stuff is wonderful. I made about 9 pounds of eye-of-round roast and about 9 pounds of pork loin, so I divided the third packets between the two batches.The instructions were clear and easy to follow. We marinated nearly 24 hours, then spread the meat out on the doubled racks of our Bradley 6-rack smoker. With doubled racks (one inverted on the one below) there's 12 racks. We had a bit left over, so while the first batch proceeded through the first hour with no smoke, the excess was in my oven at 200 degrees with the door cracked a bit to let moisture out. The second hour of drying calls for smoke, so I gave the Bradley 80 minutes of hickory. i also pulled the excess out of the oven and slipped it on top of the heat baffle at the bottom of the smoker, so it got its dose of hickory.I sliced my beef too thick. I had to dry it quite a bit longer. The pork worked better, although I didn't trim the fat well enough, I think. When the product was dry, I vacuum sealed it in single layers. Keeping those in the freezer should maximize the shelf life, though to be honest I don't think spoilage will be a problem with as fast as it's being consumed.The taste? It's very good. The prime rib taste was very distinctive early in the drying process, but it is more muted in the finished product. A fussy chef friend decided she liked it a lot; in her opinion the smoke was not too strong and the cure was not too strong--well balanced. I'm buying more of this. The price is right and the results are great.

The seasoning has that classic jerky flavor that everyone loves and the directions probably couldn't be any simpler. Only issue I've found is that using the cure packet at full strength as directed, it was almost too salty to eat. Maybe just our tastebuds since we try to monitor salt intake these days. Since jerky only lasts a few days in our house anyway, I cut the salt/cure in the mix by half in the next batch and for us it was perfect. Will definitely order the original blend again when we run out and likely try a few other flavors as well.

This was my first time trying to make jerky and after mixing the spice/cure/meat and letting it sit in fridge overnight - I used the technique a guy posted on YouTube --- rolling the ground meat into ping pong size balls -- putting it into a freezer bag with the sides cut and using paint stirring sticks from Walmart placed on either side (outside of the freezer bag of course) to use as a gauge for uniform thickness as you roll over the bag with your rolling pin - place the jerky slabs on you racks - I borrowed other racks from the folks in my apartment building so I could do it all at once - oven on lowest (mine 180) then put something to hold the oven door open to help with the dehydration -- after two hours at 180 I cranked the oven to 250 and just watched until they got to be the texture I wanted. Very happy with the flavor and texture --VIDEO https://www.youtube.com/watch?v=nIOkRWgjUgs

So far so good. The only thing is you need a scale if you don't want to make 5lbs of jerky. I haven't used all packets yet just the mesquite which is sublime. I believe the other two flavors will be as tasty. Also great deal, I bought the Nesco brand which was almost twice the price and ended up with 18 packets of the same seasoning. PS is the way to go if you want great taste, price and variety. I did the math if you have a scale per pound it's 11 grams of spice and 11 grams of cure then I used a clip to reseal the pouch. Again great taste and value.

My mom had picked this up somewhere for my husband last year for Christmas and he just ran out. He kept hinting at it for his birthday and said whereever you got this we need to get another. My mom couldn't remember where so I looked it up on here and score! I ordered it and he will be getting it tomorrow from my mom!The seasoning has a great taste and my husband really likes it and he is a very picky guy when it comes to that stuff so this will defiently be a product we will be purchasing over and over.

I like all three flavors: peppered, Honey BBQ and Mesquite. I am making the peppered as I write this review. The Key is to marinate the meat at least 24 hours. This package will make (3) five pound batches. I use London Broil cut of meat because it has less fat. I freeze the meat and slice it into 1/4 Inch slices after I partially thaw the meat about (3) hours. It is easier to slice when it is firm. James