Putting the jerky on the smoker racks
In Case You Didn't Know...
Redneck Seasonings' Danse Macabre Beef Jerky has been awarded a "BEST" rating by Steve Johnson of "Best Beef Jerky." Steve has reviewed hundreds of types and styles of beef jerky and publishes his reviews on his website "Best Beef Jerky." Click on the button below to visit Steve's website and read our Danse Macabre Beef Jerky's review.
If you go to the Square Market to purchase jerky, and the jerky you wish to purchase shows "Out of Stock," please check back regularly as you can be sure that we are producing more jerky. It takes three (3) days to make a batch of jerky plus the additional time it takes to get the meat in shop and ready to brine. We try to keep up on all of our products, but we have had "runs" on our jerky especially after a review has been published or a particularly busy weekend.
Filet of Ghost Beef Jerky (Ghost Flesh)
I started making beef jerky decades ago. I worked to get the perfect balance between the sugar and salt to deliver tremendous flavor without being super salty. Advance the clock to a few years ago when I started blending spices and seasonings using a sea salt base. One day, the light went on, ... why not use the Bhut Jolokia (Ghost Pepper) Infused Sea Salt as the salt in my jerky brine. I experimented with wet brine and dry brine and finally came up with the perfect dry brine for my jerky. Filet of Ghost (Ghost Flesh) was my first recipe. The brine contains brown sugar, granulated white sugar and the Bhut Jolokia (Ghost Pepper) Infused Sea Salt. After mixing with the sliced beef, the mixture is left to marinade over night (12 hours), then smoked with a special mixture of hard woods. This jerky carries the distinctive heat profile of the Bhut Jolokia (Ghost Pepper) - the more you chew it, the warmer it gets. I made this jerky so anyone could eat it. You don't have to be a pepperhead to enjoy this jerky. It has become my best selling product. I'm confident that you will enjoy it. Filet of Ghost (Ghost Flesh) Beef Jerky is packaged in 4oz - 1/4 lb packages. A 1/4 lb package is $8.50 and 1/2 lb (2 - 1/4 lb packages) is $16.25. Buying a 1/2 lb supports a $0.75 savings over two (2) individual 1/4 lb packages.
Danse Macabre Beef Jerky
Introduced in June 2013 - We now have Danse Macbre Beef Jerky. This stuff is very hot. The brine contains Turbinado sugar, granulated white sugar, Bhut Jolokia (Ghost Pepper) Infused Sea Salt, Habanero Pepper Infused Sea Salt and our "Outer Darkness Spice Blend (Pure Bhut Jolokia ((Ghost Pepper)) Powder and Pure Habanero Pepper Powder.) Use caution when enjoying this beef jerky. Danse Macabre Beef Jerky is packaged in 4oz - 1/4 lb packages. A 1/4 lb package is $9.75 and 1/2 lb (2 1/4 lb packages) is $18.75. Buying 1/2 lb supports a $0.75 savings over two (2) individual 1/4 lb packages.
Opps, ... I goofed. I finally created a new recipe for Limeapeno Jerky that has met everyone's approval and forgot to put it on my website. I've been selling it for two (2) weeks at the Farmer's Market with great success. I've actually had several people tell me that it is better than the original. Even though this new recipe costs me a little more to make, I've kept the pricing of our Limeapeno Beef Jerky the same as it had been. A 1/4 lb bag cost $9.25 + any applicable tax, and a 1/2 lb (two 1/4 lb bags) is $17.75 + any applicable tax.
Finally, we put this new jerky into production. I made samples last year and gave them out for people to try. Those people have been hounding me to make it available, so now it is. Our Honey Dragon Beef Jerky has around the same heat as our Filet of Ghost, but on a Habanero foundation instead of Ghost Pepper. But the highlight of this Jerky is the wonderful Honey sweet flavor that permeates the beef. Give it a try - I know you'll love it. Honey Dragon is packaged in 4oz - 1/4 lb packages. A 1/4 lb package is $9.75 and 1/2 lb (2 1/4 lb packages) is $18.75. Buying 1/2 lb supports a $0.75 savings over two (2) individual 1/4 lb packages.