JAK on Meats

Grill, Bake, Pan Fry MEATS – Poultry, Pork, Beef, Seafood, Wild Game

Shake JAK on your choice of meat to create a flavorful taste of garlic, onion, celery, and pepper. We are told by many customers that JAK tastes great on hamburgers, chicken, steak, pork chops, salmon, boiled shrimp, catfish, and even turkey!

Chicken Nuggets! The Kids will love it!

Put boneless skinless nuggets into buttermilk and JAK for 2 hours, then dip in egg wash, and finally cover with flour/cornstarch/JAK mix. Put into a skillet with canola oil for 3 minutes!  Viola, I have never seen my child eat that much.
JAK Baked Chicken (thighs & breasts)


2 lbs.    Chicken
2 tbsp   Cooking Oil
¼ cup   Flour
4 tsp     JAK


1. Clean and dry chicken. 2. Heat oven to 400.  3. Sprinkle 2 tsp per pound on chicken, allowing the seasoning to attach to skin. 4. Once seasoned, lightly flour the chicken. 5. Spray pan with oil, place seasoned/floured chicken in pan and into the oven. Lightly sprinkle chicken with additional seasoning if desired 6. Allow chicken to bake for 30 minutes, turn oven to 350 for the remaining 10-20 minutes. If desired, turn oven broiler feature for 5-10 minutes to crisp the skin.

JAK Fried Chicken (drumettes & wings) and Cream Gravy


2 lbs     Chicken
4 tsp     JAK Seasoning
6 tbsp   Cooking Oil (Canola)
¼ cup   Flour
2 tbsp   Water
1 cup    Milk


1. Clean and dry chicken. 2. Heat oil in fry pan. 3. Sprinkle 2 tsp per pound on chicken, allowing the seasoning to attach to skin. 4. Lightly coat with flour. 5. Test oil temperature using a bit of flour. 6. Once hot, place seasoned/floured chicken in pan. 6. Allow chicken to fry for 20 minutes, turn the browned pieces over and continue to fry 15-20 minutes. When there is 3 minutes left, add 1-2 tbsp of water and cover fry pan to lock in the chicken moisture.

As the chicken cools, remove most of the extra oil, only leaving a small amount along with the crusted pieces.  Add enough flour to the oil to absorb, which creates a paste.  Add ~1 cup of milk to pan and bring to a low boil, allowing the crust pieces to mix into the gravy base, while whisking into gravy.

JAK on Meats – Pork, Beef, Seafood

As with chicken, pork is a difficult meat to season.  We either put too much seasoning, or not enough. For this meat, we suggest sprinkling JAK on before you grill pork chops, bake pork loin, or fry pork tenderloin. We receive constant feedback on how JAK enhances the flavor of pork!

Regarding Beef, steak and hamburgers are what JAK enhances the most. Shake JAK on your steak before grilling, and enjoy a taste which encompasses all your favorite flavors. Shake on your burger, either before you grill of after, Yummy!

With seafood, touching up the taste, while allowing the true flavor of the dish to come through is where JAK is best! Try it on your fried, grilled, or baked fish. Shake JAK on both sides and enjoy the simple flavors of garlic, onion, celery, pepper, and other seasonings. If you boil shrimp, add JAK to the water, and shake JAK on after cooking – the shrimp melts in your mouth.

Now, how about Wild Game?  We are receiving feedback that JAK Seasoning enhances the flavor of wild game steak (deer, elk, bighorn sheep). Exotic meat, with a home flavor, is becoming a fast favorite for hunters in the mix.