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WHOLE MUSCLE

  • Cut up 5 lbs of lean meat across the grain into 3/16" thick strips.

  • Place cut meat in large mixing bowl.

  • Shake marinade bottle well to suspend particulates and pour into mixing bowl.

  • If you are adding additional ingredients from our recipe page to create different flavors of jerky, add these now and mix well before adding to meat mixture.

  • Pour in contents of marinade and stir to coat meat thoroughly—mix with your hands to get the best coverage of marinade worked into the meat.

  • After thoroughly mixed, place meat and remaining marinade into a one-gallon resealable
    plastic bag. Seal.    

  • Marinate in refrigerator for 12-24 hours, turning mixture several times to coat evenly.

  • Place jerky strips in dehydrator, oven, or smoker following manufacturer's instructions for drying (approximately 5-8 hours).

GROUND MEAT

  • Shake marinade well to suspend particulates.

  • Pour 12-oz Smoking Gun Liquid Marinade over 5 lbs ground meat.

  • Mix marinade and meat with hands to distribute marinade throughout evenly.

  • After thoroughly mixed, place meat in refrigerator for 12-24 hours to marinate.

  • When ready to use, knead the meat/marinade mixture again.

  • Roll into tube-shaped rolls and place in jerky gun.

  • Spray cooking racks with nonstick spray coating well.

  • Shoot meat onto trays using the flat attachment from the gun.

  • Place jerky strips in dehydrater, smoker, or oven and dry according to manufacturer's instructions (approximately 4-6 hours at 160 degrees).

  • You may use remaining marinade for chicken, pork chops, loin, hamburger patties, or other meats as an all-purpose marinade for grilling!

STORAGE SUGGESTIONS

Shelf life of jerky depends on several elements. Moisture content, packaging, and the temperature in which it is stored all play vital roles. Jerky shelf life will be longest if it is stored in airtight containers and in a cool, dry place. Jerky can also be placed in the freezer to be used within three months.

RECIPES


Heat Levels and Flavor Formulas


Add the following ingredients to 16 ounces (2 cups) of marinade for every 5 lbs of meat. NO CURE NEEDED!!! Keeps jerky lower sodium with no nitrates or nitrites. Mix all dry ingredients into the Jerky Marinade before mixing with meat.

For jerky made from ground meat:

Use the same recipes. Use only 3 oz jerky marinade per pound of ground meat. 

Discover the unique and delicious flavors of Smoking Gun Jerky. Our jerky is made with the finest ingredients and crafted with care to deliver a taste that is truly exceptional. Whether you prefer the mild hickory flavor or the fiery wild fire blend, our jerky is sure to satisfy your cravings.

Mild Hickory
  • Straight out of the bottle

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443 North 48th Street
Lincoln, NE 68504

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Saturday, 10 a.m.–5 p.m.
CLOSED - Sunday 
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