A.C. Legg INC Peppered Jerky Seasoning

I prefer this brand over the others I’ve tried. When making ground jerky I double the amount per pound as I prefer a bolder flavor. Also like that the company is based in Alabama. Good supporting small companies in the South.

Price per Lb. is extremely reasonable. I made a lb of ground dehydrator jerky to test it day I received it. Followed Mfg online mixing instructions. (Online they show for whole muscle brine or dry rub, as well as ground versions) After cooling in fridge for 12 hours, I cant stop easting it.I dehydrated at 160F for 6 hours. Flat sticks were made using a Jerkey Cannon. Sticks are 1/8" to 3/16" thick x 1" wide. I like my jerkey easy to chew and not totally dry, so adjust times to your liking.First bite out of the dehydrator I thought flavor was extreemly week. After a 12 hour rest bagged in fridge to equalize moisture and flavor, its delicious.I usually go for spicy hot, but was hoping for exactly what I got, a good mild tase with a bit of a pepper flavor that lets the meat shine through.

CRAIG from Ask the meat man . ComIs good people. He turned me onto this product several years ago. I really like it and everyone I share my jerky with love it.He also has some processing videos I highly recommend.If you have been looking for a good jerky seasoning look no further. The peppered has a little ‘attitude’ ! You can play with the original and add some cayanne pepper to get the perfect ‘attitude’ for your liking! Try it, you’ll be happy you did!

I was afraid the pepper flavor would overwhelm the venison jerky but it didn't. The flavor was well balanced.

This stuff made me lazy.I've been mixing jerky concoctions trying to find the perfect blend of taste and heat (but not so much my wife won't eat it). Sometimes I succeeded and others I should not have tried.I used AC Leggs seasonings to make some delicious hot Italian Sausage and decided to try their jerky blend. It is super! Follow the directions and dry the meat. You'll have some of the best jerky around.As a side, make some extra for the dog (break it into little pieces). It is my dog's most treasured treat.

Tastes great, but didn’t come with any cure like it said.

I am re-ordering this product. It produces great results for me. I smoke jerky on a Yoder Smoker YS680 @160 degrees for 3 or 4 hours. Depending on the thickness of the meat, I may finish it in the oven. 4 hours of smoke is plenty and the Legg Peppered Jerky Seasoning produces results that my family enjoys. If I want it hotter, I sprinkle the meat with red pepper seeds (like Pizza Seasoning) prior to smoking.

Great flavor. Probably the best venison jerky I've ever had. So many compliments.