PS Seasoning Jerky Seasoning and Cure Kit (Teriyaki) - Award-Winning DIY Beef Jerky Making Kit with Seasoning Mix & Cure - Oven, Smoker, Dehydrator - Great for Beef, Turkey, Venison, Wild Game
Key features
- •Try our award winning recipes that have been proven time and time again by thousands of DIY's
- •Works equally well with beef, pork poultry, fish or wild game.
- •Comes with seasoning and cure pre-measured for 15 lbs. of meat
- •New to Amazon, not new to seasonings and spices-- 4th generation formula
- •Can be made into whole muscle or ground and formed jerky --includes easy to follow instructions
PS Seasoning Jerky Seasoning and Cure Kit (Teriyaki) - Award-Winning DIY Beef Jerky Making Kit with Seasoning Mix & Cure - Oven, Smoker, Dehydrator - Great for Beef, Turkey, Venison, Wild Game
List Price: $25.20$22.68DEALYou Save: $2.52 (10%)
Free shippingFree Returns – 30 daysFree Order CancellationSecure Payment2–3 Days DeliveryGet It June 25, 2026In Stock (1)No marketing spamNo account requiredFulfilment by FedEx / Amazon / UPS / ShipwirePayPal / Card Buyer Protection
Customer Reviews
Reviews sourced from verified Amazon purchasers4.5
out of 5
Based on 10 reviews
5★
70%
4★
30%
3★
0%
2★
0%
1★
0%
The only cure we order
Connie Hostottle✓ Verified Purchase•October 4, 2023
Love this product! However, I purchased these as Christmas gifts, and all the boxes were crushed, making them look like I bought them on clearance. I cannot tell if they were crushed before they were shipped in the bubble envelopes, or during shipping. Kind of disappointing.
tastes good
Amazon Customer✓ Verified Purchase•October 4, 2023
the flavor is good my only suggestion is not to add the whole package of cure it made the jerky a little to salty otherwise love it
works but!
M.Rafi✓ Verified Purchase•September 18, 2023
not enough flavor
Love it
paula weidner✓ Verified Purchase•September 7, 2023
Perfect seasoning, great to use to make gifts.
Buttery Prime Rib is the freakin' bees' knees
Gordon Scott✓ Verified Purchase•September 3, 2023
When I saw the flavor "Buttery Prime Rib" I was willing to try it no matter what. Then it was out of stock for quite a while. Finally it came back in, and holy cow this stuff is wonderful. I made about 9 pounds of eye-of-round roast and about 9 pounds of pork loin, so I divided the third packets between the two batches.
The instructions were clear and easy to follow. We marinated nearly 24 hours, then spread the meat out on the doubled racks of our Bradley 6-rack smoker. With doubled racks (one inverted on the one below) there's 12 racks. We had a bit left over, so while the first batch proceeded through the first hour with no smoke, the excess was in my oven at 200 degrees with the door cracked a bit to let moisture out. The second hour of drying calls for smoke, so I gave the Bradley 80 minutes of hickory. i also pulled the excess out of the oven and slipped it on top of the heat baffle at the bottom of the smoker, so it got its dose of hickory.
I sliced my beef too thick. I had to dry it quite a bit longer. The pork worked better, although I didn't trim the fat well enough, I think. When the product was dry, I vacuum sealed it in single layers. Keeping those in the freezer should maximize the shelf life, though to be honest I don't think spoilage will be a problem with as fast as it's being consumed.
The taste? It's very good. The prime rib taste was very distinctive early in the drying process, but it is more muted in the finished product. A fussy chef friend decided she liked it a lot; in her opinion the smoke was not too strong and the cure was not too strong--well balanced. I'm buying more of this. The price is right and the results are great.
The instructions were clear and easy to follow. We marinated nearly 24 hours, then spread the meat out on the doubled racks of our Bradley 6-rack smoker. With doubled racks (one inverted on the one below) there's 12 racks. We had a bit left over, so while the first batch proceeded through the first hour with no smoke, the excess was in my oven at 200 degrees with the door cracked a bit to let moisture out. The second hour of drying calls for smoke, so I gave the Bradley 80 minutes of hickory. i also pulled the excess out of the oven and slipped it on top of the heat baffle at the bottom of the smoker, so it got its dose of hickory.
I sliced my beef too thick. I had to dry it quite a bit longer. The pork worked better, although I didn't trim the fat well enough, I think. When the product was dry, I vacuum sealed it in single layers. Keeping those in the freezer should maximize the shelf life, though to be honest I don't think spoilage will be a problem with as fast as it's being consumed.
The taste? It's very good. The prime rib taste was very distinctive early in the drying process, but it is more muted in the finished product. A fussy chef friend decided she liked it a lot; in her opinion the smoke was not too strong and the cure was not too strong--well balanced. I'm buying more of this. The price is right and the results are great.
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