Jerky Kit Buttery Prime Rib - P&S

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$14.99

Out of stock

Our Buttery Prime Rib Jerky Making Kit embodies the flavor of tender, five-star steakhouse, mouthwatering prime rib. Turn your favorite meat into a delicious homemade snack with our easy to use kits that contain seasoning and cure for up to 15 lbs of meat.

Just getting started? Read our Ultimate Guide to Making Jerky

Net. Wt. 18 oz. 
  • For use in your smoker, oven or dehydrator. Use with ground or sliced meat.
  • Work's equally well with beef, pork or wild game.
  • Includes 3 packages of seasoning and comes complete with our Jerky Cure. 
  • Precisely measured for 5 lbs of meat, total 15 lbs. per package. 

Seasoning: Hydrolyzed Soy Protein, Beef Broth*, Natural Butter Flavor, Garlic Powder, Sugar, Maltodextrin, Spices, Worcestershire Sauce* (Vinegar, Molasses, Corn Syrup, Salt, Garlic Powder, Caramel Color, Sugar, Spices,Tamarind, Natural Flavor), Onion Powder, Caramel Color, Natural Grill Flavor, Less than 2% Silicon Dioxide (Prevents Caking). *Dried.

Contains: Soy, Milk

Cure: Salt, Sugar, Brown Sugar, Maple Sugar, Sodium Nitrite (0.63%), Propylene Glycol, Less than 2% Silicon Dioxide (Prevents Caking). 

Nitrites are used for meat curing, keep out of reach of children.


JERKY INSTRUCTIONS

PREPARATION:

A. Ground Meat Method: Mix contents of one Seasoning and Cure* packet with 5 lbs lean, ground meat and 1/2 cup cold water. Mix until sticky and the color is uniform throughout, without any streaks. This ensures that the cure is evenly distributed. Choose one of the next two methods to form strips of seasoned meat prior to drying.

Jerky Gun Method: Use a jerky gun to form strips of seasoned meat. Lay the strips on wire racks (or dehydrator trays), leaving approximately 1/4" space between the strips. Do not overlap.

Rolling Pin Method: Place a small portion of seasoned meat between two sheets of waxed paper. Roll the meat until it is about 1/4" thick. Remove the top piece of waxed paper. Cut the flattened meat into strips, then gently lay them on wire racks (or dehydrator trays), as instructed above. 

B. Whole Meat Method: Use only lean, well-trimmed wild game or domestic meat. Slice meat with the grain no more than 1/4" thick. Add contents of one Seasoning and Cure* packet to 1 cup cold water in a large, non-metallic bowl and mix well. Add 5 lbs sliced meat to marinade, mixing well, making sure all surfaces of meat are coated. Transfer the meat mixture to a large plastic storage bag. Refrigerate 8-24 hours. Longer marinating will intensify flavor. Remove the meat from marinade and lay on wire racks** Leave approximately 1/4" space between the strips, being sure not to overlap. Discard remaining marinade. 

NOTES: *Cure contains sodium nitrite, which is essential in preserving jerky. Use caution when handling and follow instructions carefully. Keep out of the reach of children. 

**In place of wire racks, sliced jerky can be placed on metal skewers and hung down through the top of an oven rack. Place a cookie sheet on the bottom rack to catch the drippings.

DRYING:

A. Conventional Oven: Set the oven temperature to 180 degrees F. Put the loaded wire racks on cookie sheets, then place into oven. Prop the open door about 1" for the first hour to improve ventilation and reduce drying time. Bake for 1 hour, then turn jerky strips over. Turn jerky strips over every 30 minutes while baking until done. 

B. Dehydrator Method:  Completely load the dehydrator before turning the unit on. Dry the jerky at 160 degrees F for 4-6 hours. Rotate racks and blot surface of jerky occasionally, until done. 

C. Smokehouse Method: Preheat the smokehouse to 140 degrees F before loading. Then follow these instructions:

STAGE 1     1 hour    140 degrees F     Smoke Off    Damper Closed

STAGE 2     1 hour    150 degrees F    Smoke On    Damper Open

STAGE 3                     160 degrees F    Smoke Off   Damper Open

***Until the jerky shrinks 50% by weight or until done

Note: These instructions are meant as a general guideline. Refer to and follow the instructions of your smoker.

III. STORAGE & TIPS: Jerky should be stored in a dark, dry place, between 50-60 degrees F. Jerky will retain its color and flavor for months stored in this manner. If moisture droplets appear on the inside of the storage container, the jerky should be dried further. Properly dried jerky should be firm, not crisp. Good jerky will break, but not snap when bent. Drying times will vary based on several factors: the amount of jerky, relative humidity, and moisture content of the meat. Avoid storage in plastic containers or bags.

We are excited to offer Online Ordering on all mobile and browser platforms!  Now you can enjoy all of the great Meat House products you love with the convenience of never leaving home! 

Like your ribeye a little thicker?  No problem.  Want those chicken thighs vacuum sealed in two pound packs? You got it!  Just select your favorite products, add any special requests in the notes, and we will hand-cut, and lovingly wrap as though you were right here with us.

 

Curbside Store Pickup

Just like our existing call-ahead pre-orders, our team of butchers and chefs will assemble your order so that it’s ready when you arrive.
Simply park in any of our designated "Curbside Pickup" parking spots and call the the store to let us know you've arrived.  A member of our team will bring your order out to your car, review the items with you, and you can be on your way! 
 

Meat House Delivery

We offer direct-to-home delivery within a 15 mile radius of our store!  How does delivery work?  Here are a few of the important details:
  • Delivery will be available for all orders over $50, with a nominal, distance-based delivery fee being waived for larger orders.
  • Most orders will be available for delivery in the next available delivery slot, with some items, such as catering, requiring a longer lead time.
  • Delivery will be available in two-hour windows seven days a week on a first-come-first-served basis. See below for a list of our normal delivery hours.
  • Available delivery windows will be presented for your selection at checkout, and are based on the longest lead-time item in your order.
  • Need to change a delivery time after checkout? No sweat!  Just give us a call and we're happy to help!
  • In the unlikely event that you are not at home when we arrive during your scheduled delivery window and we are unable to reach you, your order will be returned to our store for future pickup or redelivery.  A redelivery charge may apply if you select this option.
  • Cancellations may not be accepted for orders that have already been assembled.

Delivery Hours

MON TUE WED THU FRI SAT SUN
10 am to 6 pm 10 am to 6 pm 10 am to 6 pm 10 am to 6 pm 10 am to 6 pm 10 am to 6 pm 10 am to 5 pm

    ** Holiday delivery hours may vary **
    Delivery windows are available on a first-come-first- served basis.
    Available delivery windows will be presented at checkout.

    Have more questions?  Give us a call and we'd be glad to help!

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