Trusted for nearly 100 years, AC Legg produces quality seasoning and spice mixes Make 25lbs of Jalapeño Jerky with your favorite lean meat. Use beef or any game meat such as elk, deer, moose, antelope or wild boar. Includes one ounce of cure for each bag. One bag seasons a full 25lbs of meat, or use 3 ounces of mix to 5lbs of meat. This seasoning is perfect when you are wanting a bit of heat balanced with a traditional jerky flavor. The addition of ground Jalapeño Pepper is just the right amount for all to enjoy. RESTRUCTURED JERKY 1. Grind 25 Lbs. of 90 –95% lean meat (beef or venison) through a 3/8 inch plate. 2. Transfer to mixer. Add one #25 size bag of seasoning and 1 Oz. of Legg Cure (6.25% sodium nitrite) and mix 3-4 minutes. 3. At the end of the mixing cycle, the seasonings should be thoroughly distributed throughout the meat block and the meat block should be slightly tacky. 4. Regrind through a 5/32 inch or 1/8 inch plate. 5. Form into strips. SOLID MUSCLE JERKY – USING A VACUUM TUMBLER 1. Place 25 Lbs. of lean ¼ inch thick strips of meat (beef or venison) in a vacuum tumbler. 2. Add 1.25 Lbs. water, 1 Oz. of Legg Cure (6.25% sodium nitrite) and one #25 size bag of seasoning. 3. Vacuum tumble 20 minutes on a slow speed. 4. Hang strips of meat on hooks or lay on screens.