Hillbilly Jerky Kit

Last year made 15lbs for thaks giving and christmas using venison it was all gone even family members who dont like venison ate it also 5lbs mix is just right i used to use 1lb mixes and it was a pain

My friends and family like this jerky seasoning
best of all I have used. I cook it in a smoker and I think the smoke just tops it off GOOD STUFF

Everyone loves the deer jerky I make with this.

First, this jerky is easy to use. 1 1/2 C H2O, the cure and seasoning. Put it in a large ziplock bag, mix and include the meat. Very Easy.
Second, the taste isn't bad. Any uneven flavoring is due to the user mixing. Almost obscures deer meat which is a positive for those that refuse to eat deer.
It is well worth using.

Everyone loves Hillbilly Jerky mix. I make it with chicken breast and I do it in the oven with the door slightly ajar.

There's a certain brand of jerky that has "Bigfoot" in their commercials. This stuff absolutely blows that stuff away!

It's also pretty satisfying to make it yourself. I have a food dehydrator, but you can do it with just your oven set very low.

I bought some top round and had the butcher cut it 1/4" thick. Marinated the meat in a bag and let it alone for 24 hours. Perfect! Easy!

We had only ever made jerky with burger before. We always had our venison jerky made by the deer processor. This year we tried making our own venison jerky using your Hillbilly kit. My wife and I both agree it's the best we've ever eaten. And, surprisingly easy in our dehydrator. I ran out of venison and bought some London Broil on sale. Superb!!! We'll be ordering your Hillbilly kits on a regular basis. Thank you!!!

Nobody said making jerky was easy... but when you go the extra mile, this is the one to use. We've been using it for at least 4 years and it's always our favorite! Absolutely great with Venison and even better with Elk.

We really like this product. We even give it a little extra kick by adding 1 1/2 TBSP cayenne pepper. I call it Kicken' Hillbilly.

This is an excelent product that will give you a finished jerky that not only taste grest but looks great. I marinated it for 24 hours, ran it at 175 for 1 1/5 hrs, with a water pan then 1 1/5 hrs, at 140 with wet hickory sawdust smoke, then 120 for 2 1/5 hrs. Finished at 145 for 4 minutes. The meat was top round. WOW is it good!!!!!!!!