Subcategories

• How To Make.... Meat Recipes

  Basic homemade recipes for sausage, jerky, snack sticks, summer sausage, and many more meat snacks

  26
  Topics
  120
  Posts

  S

  @jonathon the turkey definitely saves on a few calories and the fat content. I think that my favorite is the 50/50 beef/turkey. Less saturated fat than the “real” bacon out of pork belly. I use a wet cure for my pork belly and it takes a few days. The ease of using the imitation seasoning puts a good tasting product in the freezer very quickly. I’m not sure much more smoke flavor I actually got out of using hickory chips in the smoker. It may be just as easy and just as tasty to put the meat loaves in the oven. I may try that as the weather gets colder.

  Thanks for site and the tips.

• Recipes

  Other recipes from Walton’s that are not just for sausage, jerky, or other meat snacks

  15
  Topics
  28
  Posts

  

  Making Bacon Jerky

  Learn about Making Bacon Jerky with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below."

  Recipe

  We started off with bacon that had already been cured and cooked until the internal temperature was 132°, pretty much the same bacon you would buy at the store just better since we made it. Since it has already been cured we did not need to limit ourselves to a jerky seasoning so I decided to try some with our Signature Pork Rub, Smokehouse Wing Shake, Salt & Vinegar Wing Shake and the St Louis Rump Rub. I sprinkled a good amount of this on one side of the bacon and then cooked at 200° for 1 hour, then I flipped it over and sprinkled the seasonings on the other side and cooked at 200° for another hour.

  After they have cooked I took them out and put them in the Weston 6 Tray Digital Dehydrators. This is a nice easy dehydrator to use and I especially like that it will let you run it at 160°. I set the timer for 6 hours and let it run, flipping it at the 3 hour point.

  Now, since bacon has so much fat it is going to be difficult to judge when the best time to pull it out of the dehydrator is. The fat will still have some oil well after it has hit a water activity that would make it perfectly safe to eat. Ours had a water activity of .38 which is well below the required amount for shelf stability.

  Taste

  The best tasting Bacon Jerky was Signature Pork Rub, this is a favorite seasoning of a few Walton’s employees and since it is designed to be used with Pork it should not be a huge surprise that it worked well for Bacon Jerky. Next was the Smokehouse Wing Shake which had a nice sweetness to it and added a little smoky flavor. The Salt & Vinegar was good but I was hoping for more of a vinegar taste to it, which sounds weird when talking about jerky and last was the St Louis Rum Rub, the taste just didn’t come through and it was the blandest of them all.

  Subscribe to WaltonsTV

  Make sure you subscribe to WaltonsTV and remember to tap the bell next to the subscribed button to get notified about all new videos, plus like and comment on this video, and visit waltonsinc.com and meatgistics.com to find Everything But The Meat!

  Subscribe to Meatgistics

  Easily subscribe to any category or topic on the Meatgistics community site by clicking the green “Subscribe” button to get an email each time a new post is made!

  Shop waltonsinc.com for Garlic Romano Chicken Wings Shop waltonsinc.com for Sous Vide Immersion Circulator Subscribe to WaltonsTV on YouTube Broil King Grills Walton's Sausage Stuffer
• Meat Hacks

  Learn about quick tips and tricks to improve your sausage and jerky making or BBQ and grilling

  Harvesting Meat

  Food Preparation & Cleaning

  Meat Grinding and Mixing

  Sausage Stuffing

  Smoking & Grilling

  Food Packaging

  Equipment

  Maintenance

  Tips & Tricks
  44
  Topics
  73
  Posts

  

  That’s a great question but a difficult one to answer! Usually, Worcestershire Sauce will have a pH of 3.6 - 4.1 while Soy Sauce has 4.4 - 5.4. Negative pH (below 7) can cause denaturing in your meat and if you have something like the 3.6 (low range of the Worcestershire Sauce) it can cause issues even when added in smaller amounts.

  If you look at the ingredients in Mandarin Teriyaki Snack Stick or Sweet Teriyaki Jerky (you can do this by scrolling down and then clicking on “Additional Info” button) you will see Soy Sauce as an ingredient, so it can absolutely be added, it just needs to be in the correct amount. This is a major reason that we recommend prepackaged seasonings, your at home recipe can be wonderful but it also has the potential to destroy your products.

  So, if you are going to experiment with Sauces with a negative pH then my advice is to start at very low concentrations and work your way up till you find a good amount that provides the taste you are looking for and does not negatively affect your finished product.

  Anyone else have any suggestions?

• Seasonings

  Learn about sausage and jerky seasonings plus meat additives from Walton’s and Excalibur Seasonings

  Additives

  Spices

  About Excalibur

  Sauces
  24
  Topics
  26
  Posts

  

  Additives Conversion Chart for 1 lb and 5 lb Meat Batches

  Have you ever bought some of Walton's additive, but didn't want to make a full 25 lb batch? Well, we have made things simpler now and you can quickly and easily measure out how much seasoning to use for smaller 1 lb or 5 lb batches. Simply view the chart below for details by product name or SKU. Since additives are generally added in small amounts these measurements are very small, while we provided you with volume measurements, we highly recommend a scale that is able to measure in the fractions of ounces and grams.

  .conversion-chart .grid12-4, .conversion-chart .grid12-3, .conversion-chart .grid12-2{display:inline;float:left;padding:10px;border:1px solid #c5c5c5;margin:0;} .conversion-chart .grid12-12{float:left;} @media (max-width:1280px){.conversion-chart .grid12-4, .conversion-chart .grid12-3, .conversion-chart .grid12-2{width:100%!important;}} @media (min-width:1280px){.conversion-chart .chartbreak{display:none;}} Seasoning SKU Usage per 1 lb Meat
  Volume (Weight) Usage per 5 lb Meat
  Volume (Weight)
  Bacon Taste Booster 4560430072 1/3 tspn (.04 oz) 1.5 tspn (.25 oz)
  Carrot Binder 4570501200 8 tbsn (.16oz) 1.5 Cups (.8 oz)
  Cold Phosphate 4570710002 1/2 tspn (.08 oz) 3 tspn (.4 oz)
  Dextrose 4570130021 1 tspn (.1 oz) 1 tbspn & 2 tspn (.5 oz)
  Encapsulated Citric Acid 4570700053 1/4 tspn (.12 oz) 1.25 tbspn (.6 oz)
  Hickory Smoke Powder 4570130085 1/2 tspn (.04 oz) 2.5 tspn (.2 oz)
  Smoked Meat Stabilizer 4560430030 1/2 tspn (.08 oz) 2 tbspn (.4 oz)
  Sodium Erythorbate 4570700131 1/20th tspn 1/4 tspn
  Soy Protein Blender 4570500110 3 tspn (.48oz) 1/4 Cup & 1 tbspn (2.4 oz)
  Super Bind 4570501140 2 tbspn & 2 tspn (.48 oz) 3/4 Cup & 1 tbspn & 1 tspn
  Sure Gel Binder 4570500852 2 tspn (.24 oz) 3 tbspn & 1 tspn (1.2 oz)
  
  Shop waltonsinc.com for Additives Shop waltonsinc.com for Jerky Seasoning Shop waltonsinc.com for Snack Stick Seasoning Shop waltonsinc.com for Summer Sausage Seasoning Shop waltonsinc.com for Bratwurst Seasoning
• Will It BBQ?

  Watch Austin & Jon with WaltonsTV find fun and unique ideas for BBQ, Smoking, & Grilling

  34
  Topics
  65
  Posts

  M

  If you’re going to try clams I suggest steamers or as we on Long Island call them piss clams because when you bbq them they will open up when fully cooked . The ones that don’t throw out they are dead and are poisonous. use a mix of lemon , butter and garlic.MMM,MMMM