PS Seasoning Cracked Pepper & Garlic Jerky Kit — Seasoning & Cure for up to 15 lb, Pre-Measured Packets

PS Seasoning Jerky Seasoning and Cure Kit (Cracked Pepper & Garlic) is an all-in-one DIY packet set that seasons and cures up to 15 lbs of meat to make classic pepper-and-garlic jerky using an oven, smoker, or dehydrator.

If you want dependable, restaurant-style jerky at home without guessing ingredient ratios or measurements, this kit supplies pre-measured seasoning and cure packets plus clear directions. Developed from award-recognized recipes, the blend balances bold cracked black pepper with savory garlic for a familiar, crowd-pleasing profile. It works on whole-muscle cuts or ground meat formed with a jerky gun and suits a wide range of proteins from beef and turkey to wild game.

How do I use this kit to make jerky at home?

Using the PS Seasoning kit is straightforward: combine the measured seasoning and cure with your chosen meat, marinate according to the included guidance, then dehydrate, smoke, or oven-dry until the desired texture. The package contains three seasoning packets and three cure packets, each portioned for up to 5 lbs of meat, removing the need to weigh or calculate salt and nitrite levels yourself.

• Includes three seasoning and three cure packets, pre-measured for up to 15 lbs total.
• Marinate times and drying temperatures outlined for oven, smoker, and dehydrator.
• Can be used with whole-muscle cuts or with ground meat and a jerky gun.

What flavors and results should I expect from cracked pepper & garlic?

The flavor leans on a pepper-forward bite with savory garlic to round out the taste, producing a classic, slightly robust jerky character. It’s intended to highlight the meat while adding a familiar seasoning profile that appeals to a broad audience—bold without being overly complex or sweet.

• Cracked black pepper provides immediate spice and texture.
• Garlic offers savory depth to complement red meats and poultry.
• Balanced salt and cure preserve color and extend shelf stability when applied properly.

Which meats and methods are compatible with this curing kit?

PS Seasoning’s cure and seasoning blend is versatile: try it with beef, pork, venison, bison, turkey, chicken, or fish. The instructions cover whole-cut jerky slicing and making formed strips from ground meat, so you can tailor thickness and chew to your preference using an oven, smoker, or dehydrator.

• Recommended for whole-muscle jerky or ground-and-formed strips using a jerky gun.
• Suggested drying alternatives: home oven, electric dehydrator, or propane/wood smoker.
• Works with farm-raised and wild game—adjust marination times slightly for lean vs. fattier cuts.

Are there safety or storage tips I should follow?

The kit includes curing packets to control preservation, but you should follow the provided instructions for cure ratios, marinating time, and drying temperature. Proper handling—refrigeration during marination and drying to recommended internal temperatures—helps ensure quality and safety. Once dried and cooled, store jerky in airtight containers or vacuum-sealed bags for best shelf life.

• Follow the included cure measurements exactly to ensure proper preservation.
• Keep meat refrigerated while marinating; dry at recommended temperatures.
• Store finished jerky in airtight or vacuum-sealed packaging to maintain flavor.

Who this is for: This kit is designed for home cooks, outdoor enthusiasts, hunters, and gift-givers who want a reliable, award-winning seasoning and curing system that removes the guesswork from jerky making. It’s a good fit for beginners who want clear guidance and for experienced jerky makers who value a consistent cracked pepper and garlic base for experimenting with different meats and smoking techniques.

Ingredients

Salt, Spices, Monosodium Glutatmate, Hydrolyzed Soy Protein, Maltodextrin, Worcestershire Sauce* (Vinegar, Molasses, Corn Syrup, Salt, Garlic Powder, Caramel Color, Sugar, Spices, Tamarind, Natural Flavor), Garlic*, Onion*, Natural Flavors, Natural Hickory Smoke Flavor, Less than 2% Calcium Silicate (Prevents Caking). *Dried.