Newly Added

The Field Dress Kit by Monster Buck Supply includes 2 rubber gloves (pair), game tag holder and zip tie. The Field Dress Kit allows you to fasten your game tag securely, and keeps your game tag dry throughout the field dressing & transportation processes. The rubber gloves are thick and have a textured grip to aid you during the field dressing process.

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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.  

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Make your favorite dried snacks at home without sacrificing quality or breaking the bank. Our countertop 5-tray dehydrator combines an efficient rear mounted air flow system with an innovative door design to bring you consistent results at a price you can afford.Single door design: Comes with a single, clear door that easily snaps into place.Innovative Rear-Mounted Drying: Powerful 550 watt heating element and rear-mounted fan for uniform drying.Food grade, shatterproof, ABS plastic trays: Five square trays (15" X15") allow for 360 degree rotation and uniform drying.30 Hour Digital Timer: Convenient auto shut off means you can set it and forget it.Durable Design and Easy Clean-up: Rigid aluminum reinforced corners surround a dense ABS plastic housing for a sturdy build. A removable drip tray makes clean up easier. Warning: Electric cord can expose you to chemical DEHP which is known to the State of California to cause cancer and birth defects or other reproductive harm. For more information go to www.p65warnings.ca.gov   Digital 30-hour timer with automatic shut off Thermostat adjusts from 95 degrees F to 155 degrees F (35 degrees C to 68 degrees C) Square trays (15" by 15") allow for 4-way rotation and over 7-1/2 sq. ft. of drying space Trays have 1/2 inch holes Powerful 550 watt heating element and rear-mounted fan for uniform drying Clear, heat trapping door allows for faster drying time and visibility Large drip tray for easy clean-up 60" cord Food grade plastic housing with rigid aluminum reinforced corners for extended life 2 year warranty ETL approved

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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.

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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.

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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.

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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.

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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

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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

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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

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Sizzlin' Honey BBQ is a sweet, smoky flavor with hints of cayenne pepper and honey.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: 4.95 oz. All purpose seasoning and rub Shaker and spoon-out lid Ingredients: Spices include Paprika, Brown Sugar, Dehydrated Garlic, Dehydrated Honey on Maltodextrin, Worcestershire Sauce Solids (Soy, Wheat, Salt and Spices), Dehydrated Orange Peel, Natural Smoke Flavor Contains Soy and Wheat

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