Sandhill Ben's Gourment Seasoning

About Mellor Seasoning Company

Sandhill Ben's Gourmet Seasoning was developed by Ben Mellor on his ranch in the beautiful rolling Sandhills of Nebraska. For Years Ben's unique blend of spices was enjoyed by family and friends. Now he wants to share his Sandhill Ben's Gourmet Seasoning with you. This all purpose Seasoning enhances your favorite meat, fish or poultry. Rub or sprinkle generously on meat, refrigerate overnight and prepare as usual for a mouth-watering treat. Make an ordinary entree special by adding one teaspoon (per pound of meat) to your favorite casserole, meatloaf or sloppy joes. Give added appeal to vegetables or mix with sour cream for a delicious baked potato topping. New food creations are unlimited with Sandhill Ben's Gourmet Seasoning!

 

Buckpoint Jerky Seasoning & Cure

Directions
Easy Directions for Making Superior BuckPoint Jerky: Follow these easy directions carefully, Consider making a small sample batch to familiarize yourself with your perfect dryness preferences.
To make the best jerky, use lean beef (round or rump roasts works best) or lean venison roasts. Slice the meat with the grain into ¼” thick strips.
Mix the 2 bags of BuckPoint Seasoning and Cure together (one bag is inside the other). Do not add any liquid.
This mixture will season approximately 12 lbs of meat strips. If you’re not making that much jerky all at one time, pour the mixture into a processing pan a little at a time so you can save thethe clean unused mixture in a sealed airtight container. Do not reuse any mixture that’s left after processing. Cut more slices to use it at that time or throw it away.
Lay strips of jerky meat in single layer on the mixture. Press down lightly on the top of each strip causing the mixture to adhere to the bottom of each slice.  Season only one side of each slice.  Stack your meat slices with seasoned side down. Place meat stacks in sealable plastic bags or sealed non-metallic containers and place in refrigerator. Allow meat stacks to marinate and cure for 24 hours.

Directions for Conventional Oven Drying: If available, place your jerky strips on lightly oiled wire grid racks, in single layers using foil on bottom of oven to catch any drips. If racks are not available, simply use lightly oiled cookie sheets and turn strips more frequently to allow for more even drying: Set your oven at 180 degrees – Oven door remains closed during drying. Dry your jerky strips 3-6 hours depending on dryness you prefer.Oven hot spots vary. Rotate and turn your jerky. Watch jerky closely until you learn how your oven performs.

Pat jerky strips dry of any grease after drying and store in regenerator or freeze.

Directions for Dehydrator Drying: Drying times will vary depending on your brand of dehydrator so, check your dehydrator’s directions.Start drying process at a time when you’re able to check on jerk’s drying progress.

Place strips of jerky meat on dehydrator racks (be careful not to overlap them) Rotate dehydrator trays and jerky strips depending on your dying preferences.

 Pat jerky strips dry of any grease after drying and store in refrigerator or freeze.