Brines & Mixes

Brines & Mixes
All-Purpose Brine Mix
Just add water to obtain the perfect brine mix for your any type of fish, meat, and poultry. This brine mix contains all the seasoning/curing ingredients you will need to make delicious smoked foods using your favorite electric smoker. The brine mix contains no preservatives.
$ 4.99
Black Pepper Jerky Dry Rub & Mix

Just add to Ground or Strip Meat. Original, Black Pepper, and Red Pepper Flavor (8 oz.) makes 15 Lbs. of jerky; Black Pepper Flavor (5 oz.) makes 5 Lbs. of jerky.

Strip Meat Jerky: No water is necessary to make jerky from solid strip meat. Use 1 tablespoon of seasoning per 1 pound of meat. Sprinkle evenly and rub seasoning on both sides of meat. Spread or hang seasoned meat on racks, drying screens, or oven baking sheets. Place in Smokehouse smoker, food dehydrator or conventional oven.

Ground Meat or Hamburger Jerky: Apply 1 tablespoon of seasoning per 1 pound of meat. Mix meat thoroughly so that seasoning is evenly distributed throughout. If meat is too dry to mix thoroughly, gradually add water until meat mixes easily. Form meat mixture into strips and place on drying screen or oven baking sheets. Place in Smokehouse smoker, food dehydrator or conventional oven.

$ 5.99
Original Jerky Dry Rub & Mix

Just add to Ground or Strip Meat. Original, Black Pepper, and Red Pepper Flavor (8 oz.) makes 15 Lbs. of jerky; Teriyaki Flavor (5 oz.) makes 5 Lbs. of jerky.

Strip Meat Jerky: No water is necessary to make jerky from solid strip meat. Use 1 tablespoon of seasoning per 1 pound of meat. Sprinkle evenly and rub seasoning on both sides of meat. Spread or hang seasoned meat on racks, drying screens, or oven baking sheets. Place in Smokehouse smoker, food dehydrator or conventional oven.

Ground Meat or Hamburger Jerky: Apply 1 tablespoon of seasoning per 1 pound of meat. Mix meat thoroughly so that seasoning is evenly distributed throughout. If meat is too dry to mix thoroughly, gradually add water until meat mixes easily. Form meat mixture into strips and place on drying screen or oven baking sheets. Place in Smokehouse smoker, food dehydrator or conventional oven.

$ 5.99
Polish Sausage Mix
Just Add 5 lbs. Ground Meat
Contains all the Seasoning/Curing ingredients You'll Need to Make Delicious Smoked Sausage using your Electric Smokehouse
No Preservatives
$ 4.99
Red Pepper Jerky Dry Rub & Mix

Just add to Ground or Strip Meat. Original, Black Pepper, and Red Pepper Flavor (8 oz.) makes 15 Lbs. of jerky; Red Pepper Flavor (5 oz.) makes 5 Lbs. of jerky.

Strip Meat Jerky: No water is necessary to make jerky from solid strip meat. Use 1 tablespoon of seasoning per 1 pound of meat. Sprinkle evenly and rub seasoning on both sides of meat. Spread or hang seasoned meat on racks, drying screens, or oven baking sheets. Place in Smokehouse smoker, food dehydrator or conventional oven.

Ground Meat or Hamburger Jerky: Apply 1 tablespoon of seasoning per 1 pound of meat. Mix meat thoroughly so that seasoning is evenly distributed throughout. If meat is too dry to mix thoroughly, gradually add water until meat mixes easily. Form meat mixture into strips and place on drying screen or oven baking sheets. Place in Smokehouse smoker, food dehydrator or conventional oven.

$ 5.99
Smokehouse Salt Cure
Net weight 2 ounces (55 grams)
Helps retain and preserve natural meat color while assisting in the curing of Sausage meats.
Directions: Use one-third (1/3) teaspoon for every pound of sausage meat used. Mix with dry ingredients first before mixing with meat. Carefully follow the Smokehouse recipe found in the sausage kits and recipe books.
Ingredients: Salt, Sodium Nitrite (6.25%), Propylene Glycol and Sodium Bicarbonate added as a processing aid, Red 3.
$ 3.50
Summer Sausage Mix
Just Add 5 lbs. Ground Meat
Contains all the Seasoning/Curing ingredients You'll Need to Make Delicious Smoked Sausage using your Electric Smokehouse
No Preservatives
$ 4.99
Teriyaki Jerky Dry Rub & Mix

Just add to Ground or Strip Meat. Original, Black Pepper, and Red Pepper Flavor (8 oz.) makes 15 Lbs. of jerky; Teriyaki Flavor (5 oz.) makes 5 Lbs. of jerky.

Strip Meat Jerky: No water is necessary to make jerky from solid strip meat. Use 1 tablespoon of seasoning per 1 pound of meat. Sprinkle evenly and rub seasoning on both sides of meat. Spread or hang seasoned meat on racks, drying screens, or oven baking sheets. Place in Smokehouse smoker, food dehydrator or conventional oven.

Ground Meat or Hamburger Jerky: Apply 1 tablespoon of seasoning per 1 pound of meat. Mix meat thoroughly so that seasoning is evenly distributed throughout. If meat is too dry to mix thoroughly, gradually add water until meat mixes easily. Form meat mixture into strips and place on drying screen or oven baking sheets. Place in Smokehouse smoker, food dehydrator or conventional oven.

$ 5.99
Texas Hot Sausage Mix
Just Add 5 lbs. Ground Meat
Contains all the Seasoning/Curing ingredients You'll Need to Make Delicious Smoked Sausage using your Electric Smokehouse
No Preservatives
$ 4.99
Trout & Salmon Brine Mix
Just add water to obtain the perfect brine mix for trout, salmon, steelhead and any other types of fish, meats and poultry. This brine mix contains all the seasoning/curing ingredients you will need to make delicious smoked fish (or meat or poultry) using your favorite electric smoker. The brine mix contains no preservatives.
$ 4.99
Upland Game & Poultry Brine Mix
Just add water to obtain the perfect brine mix for your upland game, poultry or other similar types of meats. This brine mix contains all the seasoning/curing ingredients you will need to make delicious smoked meats using your favorite electric smoker. The brine mix contains no preservatives.
$ 4.99

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