Beef jerky seasoning question

The product that you are looking at seems to be a powder that you'll be adding water to, to marinade your Beef.  Seasoning after drying doesn't accomplish much as the seasoning isn't apt to stick to the dried jerky.  I happen to personally just marinade my Jerky in soy sauce and dry it out.

These types of Jerky seasoning packets typically comprise of a dry seasoning blend and a "cure" which is more like a meat tenderizer. You blend the cure and the dry seasoning in the proportion to the amount of jerky you are making or the seasoning level you desire and apply it to the meat before you begin your dehydrate cycle. There is usually no liquid added but there are no rules either. Cherry juice, liquid smoke or worscestershire are commonly added. I've never used the brand in your link but a very popular brand in the states is Hi-Mountain. It's often sold at sporting goods stores. I'm not a big fan of these products but they are good for making jerky in a dehydrator or in the oven if you have a dehydrate cycle or the ability to get a very low temperature setting.

Dave

I stand corrected.  I found the product instructions and they are indeed dry rub seasonings.

The "cure" in the seasoning kits is sodium nitrate. It is used to prevent bacterial contamination of the jerky.

No don't add soy to the kit that you're looking at.  I marinate my Jerky with Soy only.

Mary is correct. The "cure" is Salt, Sugar, brown sugar and sodium nitrate. The taste reminds me of Adolphs meat tenderizer.

4 oz of liquid smoke would last me for years. A few drops goes a long ways.

Dave

I prefer Wright's to Colgin, but amazon doesn't seem to sell single bottles.