Nesco BJ-18, Jerky Spice Works, Original Flavor, 9 count, 19.8 Ounce (Pack of 1)

Hi ! I have been using this seasoning since I first bought my Nesco dehydrator in 1994 ! That has been over 25 years. I make a batch of 4 pounds 93% lean ground beef jerky at least once a month for the family. That's about 6 trays worth. I have been reading some of these reviews and people say its too salty and give it a one star or something. First of all, its not the seasoning that is too salty, its the cure. And if its too salty you are using too much of it. Directions say to use one packet of seasoning (enough for two pounds of meat) to one packet of cure (enough for two pounds of meat). Unless you plan to make the jerky and let it stand out non refrigerated or frozen or better yet planning on eating within a few days, you don't need all that salty cure. The cure is just to preserve the meat for a very, very long period of time outside of the norm. If you are like me and my family, we can eat 4 pounds of jerky in a a couple to few days ! You don't need all that cure!! Anyway, this is what I do. I will mix 2 pounds of ground meat with 1 1/2 packets of seasoning and just add a little less than a half a packet of cure and I always add about half tablespoon of red cayenne pepper for added kick, but not enough to overpower the great tasting seasoning. That's it ! Its awesome !!! Not salty at all, but gives enough that it has some punch ! I like adding more seasoning for extra flavor and hold less on the cure. You want to have some cure in it for taste though, I mistakenly forgot the cure all together one time and its really not that good without some cure. If you are afraid of food poisoning or something for not adding the recommended amount of cure, just throw in fridge or freeze it. If you put it in the fridge, I recommend you buy one of those storage containers that can pump the air out of it... It will tend to lose its texture/tug after if you just put it in the fridge just wrapped in a bowl or something. Freezing it is actually a better way, but start eating it after it thaws. That way you will experience the texture/tug the way it came out hot and cooled on the racks, the way you like it. Bottom line.... You really need to experiment in different ways with all I have sad, you can only perfect this after making a few mistakes, find the way you like it and stick to it time and time again. You cant go wrong then. Hope this helps everyone !

As an avid successful deer hunter I have tried many brands and flavors of Jerky seasoning; from home blends, to store purchased seasoning packets from many places. I've found that the consistency and amazing flavor of the Original Nesco as our absolute favorite. I have shared my Venison jerky with countless friends, family and coworkers, and not one has disliked the flavor. To the contrary, it is wildly popular and I get asked for it all the time. I have a system down as follows: 1. Start with Boneless frozen roast (front or rear quarter) thaw from frozen state until it is mostly thawed but still a little bit frozen. 2. Adjust and mark electric meat slicer to same thickness (about 3/16") 3. Trim most silver skin and all visible fat by hand on a cutting board 4. Run the meat over slicer and set sliced meat in neat flat stack. 5. Inspect each slice and trim off / discard visible fat (important for optimum flavor) silver skin, and any freezer burned/non-red meat, lay flat in single layer spread out on plastic wrap across counter (for seasoning later). 6. After all sliced meat is trimmed up and arranged next to each other on plastic, begin sprinkling 1/2 of your total Nesco cure (salt) this comes in the seasoning kit. 1 packet of cure per 1 lb. 7. Sprinkle 1/2 of your total seasoning packet even across all meat like a dry rub. (use prescribed 1 pack of seasoning per 1 lb of meat). 8. Flip the meat over on the plastic wrap, Evenly sprinkle the remaining 1/2 of cure, and then remaining 1/2 of seasoning. 9. Stack the meat neatly in Large Ziploc bag. Add a small amount of water (about 1/4 cup or so) to bag and shake it up a bit so seasoning blends with water, remove most air from bag and seal. 10. Place bag in fridge for at least over night, (I've marinated for up to a few days for maximum flavor). 11. Remove meat and lay flat on electric dehydrator (I love my Nesco American Harvest Gardenmaster). 12. I start with dehydrator on 155 for about an hour. When the meat has a good start at drying on the bottom side and the imprint of the tray has set into the meat, I flip it over and adjust the temp back to finish it. Experiment for your best results, but watch it closely. Tip 1. If you want your jerky to be preserved for longer life at room temp, then dry the meat longer, leaving very little moisture. If your going to eat it quickly and don't mind keeping it in fridge, you can leave more moisture in the meat. But too much moisture is bad and will lead to mold growth, so experiment. Tip 2. If you like spicy, then use the Nesco Hot and Spicy flavor packet. Remember, you can blend flavor packets together to get your favorite combo, just try to stick to about 1 to 1 1/2 packet of seasoning per pound of meat. Less than that and the flavor is weak. Enjoy!

Great product and arrived on time

Easy to use and great flavor variety

Great flavor

I bought a NESCO dehydrator and quickly found out that my family really enjoyed homemade jerky. So we bought this box of original flavored seasoning for when we want a more traditional smokey flavor. The pros: (1) It really does taste a lot like store bought jerky. It is a good seasoning mix. Sometimes when I want a less robust flavor or am using less meat I use half a packet. That turns out well, too. (2) I like easy. And this is easy. Just open packets and mix in. (3) The taste is consistent. With some other mixes sometimes you make a batch that tastes different than other batches. Hasn't happened with this seasoning yet. The cons: (1) They are unclear about exactly how much seasoning you get and how many batches it will make. You have to read the description carefully as there was a mismatch in the description and the picture. (2) Total packets do not equal total batches you can make because half of those packets are a preservative nitrate mix you use to make the meat more stable after drying. (3) The salt content is very high and the nitrate content is high, too. For those of you concerned about those two items, take note. I occasionally do not use the cure packet because I keep our jerky in the refrigerator and it never lasts more than maybe 5 or 6 days. Overall, it is a fine product, tastes good, is easy to use, and I plan to continue using it!

Shipped fast Love this jerky mix !!!

THE BEST JERKY MIX SEASONING YOU CAN BUY... I but this stuff all the time and when people try my jerky I made with it, they always say how good it tastes... I have tried others, and they DON'T compare... I do NOT buy anything else...

Nesco Jerky spice is great.I’m a repeat user of the spice.And yes when I need more Jerky Spice it will be Nesco I’ll be ordering

Best jerky spices I never had is from this company. High quality very good flavour highly recommended!

Good tasting spice

Love my beef jerky, love this flavour (and many others). Saves me lots of works when making my beef jerky. I used to do all my own flavour/spice mixing. Now I can cheat.

Best Jerky spices I have ever have when it comes to store bought products. 2 Thumbs Up.