Jerky seasoning is the blend of salt, spices and sugar that gives homemade jerky its flavor, and you can either buy it as a kit or mix your own from pantry spices. This guide gives you a simple homemade jerky seasoning recipe, explains what curing salt does and when you need it, and compares the store-bought kits that hunters and jerky makers use most.
On a budget or want control: mix the homemade blend below.
Want it done for you: use a kit such as Hi Mountain, which includes seasoning and cure packets.
Curing salt: optional if you heat the meat to 160°F and refrigerate the jerky; never guess the amount.
Homemade Jerky Seasoning Blend
This dry blend contains no salt on purpose. That lets you control the saltiness with soy sauce, Worcestershire or plain salt in each batch. Mix it in a jar and use it as needed.
- 2 tablespoons black pepper
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 1 tablespoon smoked paprika
- 2 teaspoons ground mustard
- 1 teaspoon ground ginger
- 1 teaspoon cayenne pepper (optional)
The blend makes about ½ cup. Store it in an airtight jar in a cool, dark place.
Turn It Into a Marinade
For about 2 pounds of thinly sliced lean meat (sliced ⅛ to ¼ inch):
- ½ cup soy sauce
- ¼ cup Worcestershire sauce
- 2 tablespoons of the seasoning blend above
- 1 tablespoon brown sugar or honey
- ½ cup water
Whisk everything together, add the meat, and refrigerate for 6-24 hours. Turn the strips now and then. The National Center for Home Food Preservation notes that meat marinated for several hours can be saltier than some people prefer, so start at the short end if you are salt-sensitive. Our beef jerky marinade collection and jerky marinade guide have more ready-made flavors.
Jerky Cure: Do You Need Curing Salt?
Curing salt, sold as Prague Powder #1 or pink curing salt, is a blend of table salt and sodium nitrite, dyed pink so nobody mistakes it for regular salt. It is used in many commercial jerkies and in the cure packets that come with seasoning kits. It helps preserve color, adds the familiar cured flavor, and adds a margin of safety against certain bacteria.
You do not have to use it. The USDA and university extension jerky guides I checked rely on a different safeguard, which is heating the meat to 160°F (165°F for poultry) before or after drying, then drying it fully. Cure is an extra, not a substitute for that step.
Measure exactly, with a level measuring spoon. A common ratio for Prague Powder #1 is 1 level teaspoon per 5 pounds of meat (about ¼ teaspoon per pound), but always follow the directions on your package because concentrations vary by brand. Never use “pink Himalayan salt” as a substitute, since it contains no nitrite. Do not use Cure #2 for jerky. Keep curing salt labeled and out of reach of children and pets.
Store-Bought Jerky Seasoning Kits
Kits are the easiest route. They give you pre-measured seasoning and a cure packet, so all you do is season the meat and rest it in the refrigerator. Two brands dominate.
Hi Mountain Jerky Seasoning and Cure Kit
Hi Mountain’s kits contain a seasoning packet and a cure packet, and the Original Blend listing says one kit makes about 15 pounds of finished jerky. The listing states it works in a smoker, dehydrator or oven and suits beef, venison, elk and other wild game. Hi Mountain sells many flavors, including Original, Hickory, Pepper, Sweet & Spicy, Mandarin Teriyaki and a low-sodium Hunters Blend. Read the packet for the marinating time and mixing ratio.
- Hi Mountain Original Blend on Amazon (the classic savory flavor)
- Hi Mountain Hunters Blend (low sodium) on Amazon
- Hi Mountain Sweet & Spicy Blend on Amazon
Backwoods Seasoning (from LEM)
LEM includes a bag of Backwoods Original seasoning with its jerky guns, enough for about five pounds of meat. If you are buying a gun anyway, see our jerky gun guide.
Kit or homemade?
| Homemade Blend | Store-Bought Kit | |
|---|---|---|
| Effort | Mix a jar once | Open a packet |
| Control over salt and sugar | Full | Limited to the blend |
| Curing salt included | No, add your own if you want it | Yes, as a separate packet |
| Consistency batch to batch | Depends on your measuring | Very consistent |
| Best for | Custom flavors and regular jerky makers | Beginners and big game batches |
Flavor Variations
Start from the base marinade and add:
- Peppered: double the black pepper and coarsely crack it. See our peppered beef jerky recipe.
- Teriyaki: swap the Worcestershire for teriyaki sauce and add extra ginger and garlic. See the teriyaki jerky recipe.
- Smoky: add 1 teaspoon of liquid smoke and extra smoked paprika.
- Sweet heat: add 1 tablespoon of honey and a spoonful of hot sauce or cayenne.
- Venison: use the blend as is. For more ideas, see our deer jerky marinade guide.
From Seasoning to Finished Jerky
- Slice lean meat ⅛ to ¼ inch thick, trimming all visible fat.
- Marinate or season and refrigerate for 6-24 hours, or as the kit directs.
- Pat the strips dry, then heat to 160°F (165°F for poultry) by boiling in the marinade for 5 minutes or baking on a rack at 275°F for about 10 minutes.
- Dry in the dehydrator at 145-160°F until the jerky cracks when bent but does not snap. See the temperature and time chart.
- Cool, blot and store. See how long jerky lasts.
New to the process? Start with our beef jerky guide or the classic beef jerky recipe.
Quick Answers
How much jerky seasoning do I need per pound?
For the homemade marinade, use about 1 tablespoon of the blend per pound of sliced meat. For a kit, follow the packet, since strength varies by brand.
Is jerky cure the same as jerky seasoning?
No. Seasoning is flavor. Cure is the nitrite-based curing salt. Kits usually include both as separate packets, and the cure is optional in homemade recipes.
Can I use jerky seasoning on ground meat?
Yes. Mix it in thoroughly, then shape the strips with a jerky gun.
Which seasoning works best for deer jerky?
Any of the blends here. Hunters often like a strong peppery or smoky blend, and kits sold for venison from Hi Mountain and Backwoods are built for it.
How long does seasoned jerky keep?
Homemade jerky keeps about two weeks at room temperature and months in the refrigerator. See how long beef jerky lasts.
