LEM

18 products

  • LEM Backwoods Original Jerky Seasoning - Makes 5 Lbs.

    LEM LEM Backwoods Original Jerky Seasoning - Makes 5 Lbs.

    7 in stock

    Original: This blend has been around from the days of the western frontier. LEM's exclusive blend brings this traditional recipe to new heights.Backwoods Jerky Seasonings have been delighting customers since 1991. We make it simple with our easy to follow instructions and pre-measured cure in every package. Marinate strips or mix with ground meat and use with the famous Jerky Cannon! For consistently flavorful jerky use the recommended number of pounds of meat this package is intended to produce.Marinade Method: Remove all sinew and fat. For best results, use a cut from the hind legs. Cut meat into strips 8" long and 1/8" thick. To make the entire 5 lb. package at one time: Dissolve entire seasoning and cure packets into 2-1/2 cups of water for 5 pounds of meat. To make smaller batches: Dissolve 2 tablespoons and 2 1/4 teaspoons of seasoning, a scant 1/4 teaspoon of cure (1.1g) and 1/2 cup of water per pound of meat in a glass bowl. Place strips of meat in the bowl and marinate for at least eight hours in the refrigerator. Remove strips from marinade (discard remaining marinade) and place in oven or dehydrator. Ground Meat Method: To make the entire 5 lb. package at one time: Dissolve entire seasoning and cure packets into 5 ounces of water. Mix with 5 pounds of meat. To make smaller batches: Dissolve 2 tablespoons and 2 1/4 teaspoons of seasoning, a scant 1/4 teaspoon of cure (1.1g) and 1 ounce of water per pound of meat in a glass bowl. Mix with meat until mixture becomes tacky. Roll a small amount of meat with a rolling pin until 1/8" thick and cut into strips. For fast, easy, uniform strips use the LEM Jerky Cannon®. Process in one of the following ways: Preheat oven to 200° F. Place in oven on a cookie sheet and leave door open to first stop. Dry for 1 hour and 15 minutes on each side or until desired texture and dryness is reached. Place on rack in dehydrator and dry according to manufacturer's instructions. Refrigerate or freeze finished product.Keep cure out of reach of children.Do not use more cure than recommended.Seasoning Ingredients: Salt, Worcestershire Powder (Dextrose, Caramel Color [Sulfites 140ppm], Monosodium Glutamate, Garlic Salt, Carboxymethyl Cellulose, Chili Pepper, Spices, Mustard, Malic Acid, Natural Flavorings [Spice Extractives], Onion, Less Than 2% Silicone Dioxide Added To Prevent Caking), Paprika, Granulated Garlic, Monosodium Glutamate, Red Pepper, Dextrose, Spices And With Less Than 2% Tricalcium Phosphate Added To Prevent Caking.Cure Ingredients: Salt, 6.25% Sodium Nitrite, FD&C Red #3 (For Color), And Less Than 2% Silicon Dioxide As A Processing Aid.Contains: Mustard.Contains No Gluten.

    7 in stock

    $9.59

  • Last stock! LEM Backwoods BBQ Jerky Seasoning - Makes 5 Lbs.

    LEM LEM Backwoods BBQ Jerky Seasoning - Makes 5 Lbs.

    2 in stock

    BBQ: Smoky spices come together in a perfect blend for BBQ lovers.Backwoods Jerky Seasonings have been delighting customers since 1991. We make it simple with our easy to follow instructions and pre-measured cure in every package. Marinate strips or mix with ground meat and use with our famous Jerky Cannon # 468! For wild game and domestic meat.For consistently flavorful jerky use the recommended number of pounds of meat this package is intended to produce.Marinade Method: Remove all sinew and fat. For best results, use a cut from the hind legs. Cut meat into strips 8" long and 1/8" thick. To make the entire 5 lb. package at one time: Dissolve entire seasoning and cure packets into 2-1/2 cups of water for 5 pounds of meat. To make smaller batches: Dissolve 8 teaspoons of seasoning, a scant 1/4 teaspoon of cure (1.1g) and 1/2 cup of water per pound of meat in a glass bowl. Place strips of meat in the bowl and marinate for at least eight hours in the refrigerator. Remove strips from marinade (discard remaining marinade) and place in oven or dehydrator. Ground Meat Method: To make the entire 5 lb. package at one time: Dissolve entire seasoning and cure packets into 5 ounces of water. Mix with 5 pounds of meat. To make smaller batches: Dissolve 8 teaspoons of seasoning, a scant 1/4 teaspoon of cure (1.1g) and 1 ounce of water per pound of meat in a glass bowl. Mix with meat until mixture becomes tacky. Roll a small amount of meat with a rolling pin until 1/8" thick and cut into strips. For fast, easy, uniform strips use the LEM Jerky Cannon®. Process in one of the following ways: Preheat oven to 200° F. Place in oven on a cookie sheet and leave door open to first stop. Dry for 1 hour and 15 minutes on each side or until desired texture and dryness is reached. Place on rack in dehydrator and dry according to manufacturer's instructions. Refrigerate or freeze finished product.Keep cure out of reach of children.Do not use more cure than recommended.Seasoning Ingredients: Salt, Brown Sugar, Dextrose, Tomato Powder, Spices, *Onion, *Garlic, Sodium Erythorbate (.76%), Natural Smoke Flavor, Spice Extractives And Less Than 2% Silicon Dioxide Added To Prevent Caking.*Denotes Dehydrated.Cure Ingredients: Salt, 6.25% Sodium Nitrite, FD&C Red #3 (For Color), And Less Than 2% Silicon Dioxide As A Processing Aid.Contains no gluten, Contains no MSGWarning: This product is manufactured in a facility that processes tree nuts.

    2 in stock

    $9.59

  • Last stock! LEM Backwoods Teriyaki Jerky Seasoning - Makes 5 Lbs.

    LEM LEM Backwoods Teriyaki Jerky Seasoning - Makes 5 Lbs.

    3 in stock

    Teriyaki: Strong hints of brown sugar give this popular Asian blend a sweet finish.Backwoods Jerky Seasonings have been delighting customers since 1991. We make it simple with our easy to follow instructions and pre-measured cure in every package. Marinate strips or mix with ground meat and use with our famous Jerky Cannon # 468! For wild game and domestic meat.For consistently flavorful jerky use the recommended number of pounds of meat this package is intended to produce.Marinade Method: Remove all sinew and fat. For best results, use a cut from the hind legs. Cut meat into strips 8" long and 1/8" thick. To make the entire 5 lb. package at one time: Dissolve entire seasoning and cure packets into 2-1/2 cups of water for 5 pounds of meat. To make smaller batches: Dissolve 3-1/4 teaspoons of seasoning, a scant 1/4 teaspoon of cure (1.1g) and 1/2 cup of water per pound of meat in a glass bowl. Place strips of meat in the bowl and marinate for at least eight hours in the refrigerator. Remove strips from marinade (discard remaining marinade) and place in oven or dehydrator. Ground Meat Method: To make the entire 5 lb. package at one time: Dissolve entire seasoning and cure packets into 5 ounces of water. Mix with 5 pounds of meat. To make smaller batches: Dissolve 3-1/4 teaspoons of seasoning, a scant 1/4 teaspoon of cure (1.1g) and 1 ounce of water per pound of meat in a glass bowl. Mix with meat until mixture becomes tacky. Roll a small amount of meat with a rolling pin until 1/8" thick and cut into strips. For fast, easy, uniform strips use the LEM Jerky Cannon®. Process in one of the following ways: Preheat oven to 200° F. Place in oven on a cookie sheet and leave door open to first stop. Dry for 1 hour and 15 minutes on each side or until desired texture and dryness is reached. Place on rack in dehydrator and dry according to manufacturer's instructions. Refrigerate or freeze finished product. Keep cure out of reach of children.Do not use more cure than recommended.Seasoning Ingredients: Salt, Soy Sauce (Wheat, Soybeans, Salt), Brown Sugar, Maltodextrin, Monosodium Glutamate, Hydrolyzed Soy Protein, Citric Acid, Spice Extractives, Sucralose, Soybean Oil (As A Processing Aid), Not More Than 2% Silicon Dioxide Added To Prevent Caking.Cure Ingredients: Salt, Sodium Nitrite (6.25%), FD&C Red #3 (For Color), And Less Than 2% Silicon Dioxide As A Processing Aid.Contains: Soy, Wheat.

    3 in stock

    $9.95

  • LEM Complete Venison Cookbook

    LEM LEM Complete Venison Cookbook

    Out of stock

    Here's your opportunity to find out how to prepare delicious delicacies from venison for your entire family. This book is loaded with plenty of traditional venison recipes along with some not-so-traditional ones as well. Over 400 pages packed with fixing venison any way you want it. Author: Harold W. Webster, Jr. Paperback: 420 pages Publisher: Quail Ridge Language: English Product Dimensions: 1.1 x 8.4 x 10.8 inches

    Out of stock

    $29.99

  • Last stock! LEM Extra Poly Bag Tape (2 Rolls)

    LEM LEM Extra Poly Bag Tape (2 Rolls)

    1 in stock

    Each roll of this Poly Bag Tape is 3/8" wide and 72 yards long. You can seal approximately 1200 seals with each roll. Includes 2 rolls. Poly tape for #043 Poly Bag Tape Machine Approx. 72 yards long Contains 2 rolls of tape

    1 in stock

    $8.39

  • LEM 4 oz. Meat Injector with 2 Needles

    LEM LEM 4 oz. Meat Injector with 2 Needles

    Out of stock

    Add some extra flavor into your meat with the LEM® 4 oz. Commercial Meat Injector.Heavy-Duty Construction: This heavy-duty commercial grade injector comes with a detachable 6" needle with 12 holes and a slant cut needle for versatility in cooking style.Intensify Flavor: Perfect for intensifying the flavor of brisket, pork, chicken, turkey, lamb, goose, duck, and more! Durable and sharp, the needles puncture any meat or poultry with ease, ensuring you can enrich the taste of tough or thick cuts.Large Capacity: Holding up to 4 oz., this injector works great with marinating and turkey frying.Air-tight Gaskets: Gaskets on the plunger and needles prevents leaks and keeps the cylinder air tight making it easy to fill the cylinder in one pull. 4 oz. commercial grade injector Includes 2 detachable 6" stainless steel needles (1 with 12 holes and 1 with a slanted tip), 2 extra needle o-rings and 1 extra plunger o-ring

    Out of stock

    $29.99

  • Last stock! LEM Backwoods Hickory Jerky Seasoning - Makes 5 Lbs.

    LEM LEM Backwoods Hickory Jerky Seasoning - Makes 5 Lbs.

    5 in stock

    Hickory: Infused with the inviting aroma of hickory smoke, this seasoning carries a rich, slightly sweet flavor that will leave you wanting more.Backwoods™ Jerky Seasonings have been delighting customers since 1991. We make it simple with our easy to follow instructions and pre-measured cure in every package. Marinate strips or mix with ground meat and use with our famous Jerky Cannon # 468! For wild game and domestic meat.For consistently flavorful jerky use the recommended number of pounds of meat this package is intended to produce.Marinade Method: Remove all sinew and fat. For best results, use a cut from the hind legs. Cut meat into strips 8" long and 1/8" thick. To make the entire 5 lb. package at one time: Dissolve entire seasoning and cure packets into 2-1/2 cups of water for 5 pounds of meat. To make smaller batches: Dissolve 4 teaspoons of seasoning, a scant 1/4 teaspoon of cure (1.1g) and 1/2 cup of water per pound of meat in a glass bowl. Place strips of meat in the bowl and marinate for at least eight hours in the refrigerator. Remove strips from marinade (discard remaining marinade) and place in oven or dehydrator. Ground Meat Method: To make the entire 5 lb. package at one time: Dissolve entire seasoning and cure packets into 5 ounces of water. Mix with 5 pounds of meat. To make smaller batches: Dissolve 4 teaspoons of seasoning, a scant 1/4 teaspoon of cure (1.1g) and 1 ounce of water per pound of meat in a glass bowl. Mix with meat until mixture becomes tacky. Roll a small amount of meat with a rolling pin until 1/8" thick and cut into strips. For fast, easy, uniform strips use the LEM Jerky Cannon®. Process in one of the following ways: Preheat oven to 200° F. Place in oven on a cookie sheet and leave door open to first stop. Dry for 1 hour and 15 minutes on each side or until desired texture and dryness is reached. Place on rack in dehydrator and dry according to manufacturer's instructions. Refrigerate or freeze finished product.Keep cure out of reach of children.Do not use more cure than recommended.Seasoning Ingredients: Salt, Worcestershire Powder (Dextrose, Caramel Color [Sulfites 140ppm], Monosodium Glutamate, Garlic Salt, Carboxymethyl Cellulose, Chili Pepper, Spices, Mustard, Malic Acid, Natural Flavorings [Spice Extractives], Onion, Less Than 2% Silicone Dioxide Added To Prevent Caking), Paprika, Granulated Garlic, Monosodium Glutamate, Red Pepper, Dextrose, Spices And With Less Than 2% Tricalcium Phosphate Added To Prevent Caking.Cure Ingredients: Salt, 6.25% Sodium Nitrite, FD&C Red #3 (For Color), And Less Than 2% Silicon Dioxide As A Processing Aid.Contains: Mustard.Ingredients Do Not Contain Gluten.  

    5 in stock

    $9.59

  • LEM Backwoods High Country Hickory Garlic Rub

    LEM LEM Backwoods High Country Hickory Garlic Rub

    8 in stock

    High Country Hickory has a strong garlic flavor with background of smoke flavor and tarragon.You won't believe the flavor a great rub can deliver! Formulated exclusively for LEM by local Chef James Trent, each blend has a unique flavor profile that enhances the natural flavors of meat and wild game. Don't forget to try the recipe included on each label! Mix in with your venison burger, shake on for a dry rub or combine with Olive Oil to really release the flavors. Your options are endless! No additives. No MSG.Available in: Sizzlin' Honey BBQ, Savory Wild Game, High Country Hickory Garlic and Blackened Kickin' Chicken. Net Weight: 4.73 oz. All purpose seasoning and rub Shaker and spoon-out lid Ingredients: Spices include Paprika, Dehydrated Garlic, Salt, Sugar, Worcestershire Sauce Solids (Soy, Wheat, Salt and Spices), Natural Smoke Flavor Contains Soy and Wheat

    8 in stock

    $12.59

  • Last stock! LEM Backwoods Blackened Kickin' Chicken Rub

    LEM LEM Backwoods Blackened Kickin' Chicken Rub

    2 in stock

    Blackened Kickin' Chicken is a full bodied spice blend with a bit of a kick.You won't believe the flavor a great rub can deliver! Formulated exclusively for LEM by local Chef James Trent, each blend has a unique flavor profile that enhances the natural flavors of meat and wild game. Don't forget to try the recipe included on each label! Mix in with your venison burger, shake on for a dry rub or combine with Olive Oil to really release the flavors. Your options are endless! No additives. No MSG.Available in: Sizzlin' Honey BBQ, Savory Wild Game, High Country Hickory Garlic and Blackened Kickin' Chicken. Net Weight: 4.73 oz. All purpose seasoning and rub Shaker and spoon-out lid Ingredients: Spices include Paprika, Salt, Dehydrated Garlic, Dehydrated Onion, Sugar

    2 in stock

    $12.59

  • Last stock! LEM Big Bite #8 .5 HP Meat Grinder

    LEM LEM Big Bite #8 .5 HP Meat Grinder

    1 in stock

    This stainless steel 0.5 HP electric grinder is the perfect size to grind a few deer a year. The large stainless steel meat pan measures 12-1/4" x 9-1/8" x 2-1/4" deep. The next step up from our #5 Big Bite Grinder, you won't find a grinder this size at this level of quality anywhere but at LEM. Grinds approximately 7 lbs. per minute. Top Features 0.5 horsepower for an even better grind! New storage drawer, located directly underneath the grinder head Rifled head for an easier second grind and stuffing without the stomper Quieter gears and upgraded performance

    1 in stock

    $419.99

  • LEM Backwoods Jalepeno Jerky Seasoning - Makes 5 Lbs.

    LEM LEM Backwoods Jalepeno Jerky Seasoning - Makes 5 Lbs.

    11 in stock

    Jalapeno: Experience the fiery flavor of this Mexican pepper.Backwoods™ Jerky Seasonings have been delighting customers since 1991. We make it simple with our easy to follow instructions and pre-measured cure in every package. Marinate strips or mix with ground meat and use with our famous Jerky Cannon # 468! For wild game and domestic meat.For consistently flavorful jerky use the recommended number of pounds of meat this package is intended to produce.Marinade Method: Remove all sinew and fat. For best results, use a cut from the hind legs. Cut meat into strips 8" long and 1/8" thick. To make the entire 5 lb. package at one time: Dissolve entire seasoning and cure packets into 2-1/2 cups of water for 5 pounds of meat. To make smaller batches: Dissolve 4-1/2 teaspoons of seasoning, a scant 1/4 teaspoon of cure (1.1g) and 1/2 cup of water per pound of meat in a glass bowl. Place strips of meat in the bowl and marinate for at least eight hours in the refrigerator. Remove strips from marinade (discard remaining marinade) and place in oven or dehydrator. Ground Meat Method: To make the entire 5 lb. package at one time: Dissolve entire seasoning and cure packets into 5 ounces of water. Mix with 5 pounds of meat. To make smaller batches: Dissolve 4-1/2 teaspoons of seasoning, a scant 1/4 teaspoon of cure (1.1g) and 1 ounce of water per pound of meat in a glass bowl. Mix with meat until mixture becomes tacky. Roll a small amount of meat with a rolling pin until 1/8" thick and cut into strips. For fast, easy, uniform strip use the LEM Jerky Cannon®. Process in one of the following ways: Preheat oven to 200° F. Place in oven on a cookie sheet and leave door open to first stop. Dry for 1 hour and 15 minutes on each side or until desired texture and dryness is reached. Place on rack in dehydrator and dry according to manufacturer's instructions. Refrigerate or freeze finished product.Keep cure out of reach of children.Do not use more cure than recommended.Seasoning Ingredients: Salt, Sugar, Spices (Including Dehydrated And Ground Jalapeno Peppers), Hydrolyzed Corn Protein (12.5%), Sodium Erythorbate (1.31 %), Onion and Garlic Powder, Spice Extractive And Less Than 2% Silicon Dioxide Added To Prevent Caking.Cure Ingredients: Salt, 6.25% Sodium Nitrite, FD&C Red #3 (For Color), And Less Than 2% Silicon Dioxide As A Processing Aid.Ingredients Do Not Contain Gluten, No MSG.Warning: This product is manufactured in a facility that processes tree nuts.

    11 in stock

    $9.59

  • Last stock! LEM Backwoods Savory Wild Game Rub

    LEM LEM Backwoods Savory Wild Game Rub

    5 in stock

    Savory Wild Game has an herbal flavor with hints of fennel and orange, plus has a background of a pepper flavor. Semi sweet.You won't believe the flavor a great rub can deliver! Formulated exclusively for LEM by local Chef James Trent, each blend has a unique flavor profile that enhances the natural flavors of meat and wild game. Don't forget to try the recipe included on each label! Mix in with your venison burger, shake on for a dry rub or combine with Olive Oil to really release the flavors. Your options are endless! No additives. No MSG.Available in: Sizzlin' Honey BBQ, Savory Wild Game, High Country Hickory Garlic and Blackened Kickin' Chicken. Net Weight: 4.48 oz. All purpose seasoning and rub Shaker and spoon-out lid Ingredients: Spices include Fennel and Paprika, Dehydrated Garlic, Salt, Sugar, Dehydrated Onion, Worcestershire Sauce Solids (Soy, Wheat, Salt and Spices), Dijon Mustard Powder (Mustard Spice, Tartaric Acid), Dehydrated Orange Peel Contains Soy and Wheat

    5 in stock

    $12.59

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