Subcategories

• How To Make.... Meat Recipes

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

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  M

  @jonathon
  Thanks for the response!

  I think a video on processed celery would be incredible. The only place I have been able to find celery powder as a cure was from “The Sausage Maker”, they have a Facebook page. It was expensive, designed only for sausages, and wasn’t packaged well.

  As for the tackiness, good idea with the cornstarch! There are a bunch of big brands with zero additives that were able to achieve the soft texture with no tackiness, so I’m thinking it has to be in the processing. I read an article where someone at KRAVE mentioned a couple details about how they process their jerky. He said they first inject the meat, then cook the whole pieces, then slice, then marinate, then dry. I have messed around with the idea behind this process a lot. Injecting with brine, sous-viding at a variety of temperatures and times, slicing, marinating, and drying. Decent results, but to be honest the high sugar method you introduced to me has seemed to have better results.

  Anyway, I will keep trying to figure this out and will definitely keep you guys posted if I make any headway. In the meantime, if there is anything else you think might be worth testing, please let me know! It would be great to try and perfect this process together.

  Max

• Recipes

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

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  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
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  Topics
  71
  Posts

  

  Meat Hacks: Making Bone Marrow Burgers

  Learn about Making Bone Marrow Burgers with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.

  Meat Hacks

  The meatgistics User @Denny recently posted a question about how much bone marrow should be added to a burger per lb. Well, I had never done anything with bone marrow before so I decided to grab some and check out the process.

  I started out with a few beef marrow bones, you can pick these up at your local grocery store or butcher shop. The bones I bought were about 2 inches thick which made getting the marrow out a lot simpler than I thought it was going to be. I just pressed on one side with my thumbs and they came out the other end in one solid piece. After doing all the bones I had set aside for testing this I had 5.7 oz.

  Once I chopped them all up I wanted to find out how much a Tablespoon of this weighed so we could give advice in both volume and weight measurements, so 1 Tablespoon of this beef marrow weighed 8 grams so .28 of an oz.

  Now, Denny pointed out that a demo he saw said 3-4 Tablespoons per 1-2 lb of burger, we are going to go with 4 because I always tend to think more is better, so would be 1.1 oz per lb or .55 of an oz per lb. That’s a pretty big range so we are going to test it by using 4 tbsp or 1.1 oz for 1 lb of burger, then 1.5 lb of burger and then 2 lb of burgers.

  Since the purpose of this is to determine the ratio of Marrow to use we didn’t want any other taste to stand out so we aren’t using any patty mix with this, so just straight ground beef. We also are making burgers with no marrow as a control.

  So after we grilled all of the burgers the one we added the most bone marrow too was my favorite. The bone marrow adds a really interesting deep flavor but I was most surprised by how much it changed the texture of the burger. It stayed juicier and almost had a creaminess to it that would be hard to replicate with any other ingredient I can think of.

  I won’t be doing this every time I make a burger, buying the bones, prepping them and then mixing them in did not take too long but it was an extra step but if I had a bunch of friends over and really wanted to impress them with something then this is a really interesting way to make an over the top burger!

  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 Patty Makers Shop waltonsinc.com for Patty Seasonings Subscribe to WaltonsTV on YouTube Broil King Baron 420 South of the Border Cheddarwurst
• Seasonings

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

  Additives

  Spices

  About Excalibur

  Sauces
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  Cure Conversion Chart for 1 lb and 5 lb Meat Batches

  Have you ever bought some of Walton's Cure, but don't know how much cure and water to use to prepare your injection? Well, we have made things simpler now and you can quickly and easily measure out how much cure to use for smaller 1 lb or 5 lb batches. Simply view the chart below for details by product name or SKU.

  
  .conversion-chart .grid12-4, .conversion-chart .grid12-3, .conversion-chart .grid12-2, .conversion-chart .grid12-1{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, .conversion-chart .grid12-1{width:100%!important;}} @media (min-width:1280px){.conversion-chart .chartbreak{display:none;}} Seasoning SKU Usage per 1 lb Meat
  Volume (Weight) Water Usage per 5 lb Meat
  Volume (Weight) Water
  All Natural Ham and Bacon Cure 4560490600 4.5 tsp (.8 oz) 2.4 oz ¼ cup 3 tbs 1 ½ tsp (4 oz) 12 oz
  Blue Ribbon Maple Cure for Ham 4560400029 1.5 tsp (.34 oz) 1.3 oz 2 tbsp and 1 ½ tsp (1.7 oz) 5.8 oz
  Brown Sugar Cure 4560400009 2 ½ tsp (.3 oz) 1.3 oz 2 tbsp and 2 ¾ tsp (1.5 oz) 6.6 oz
  Complete Bacon Cure 4560410039 1 ¾ tsp (.3 oz) 1.3 oz ¼ cup ½ tsp (1.5 oz) 6.6 oz
  Complete Turkey Cure 4560491149-5 1 tsp (.3 oz) 1.3 oz 1 tbsp and 2 tsp (1.0 oz) 6.6 oz
  Complete White Bacon Cure 4560410029 2.5 tsp (.3 oz) 1.3 oz ¼ cup 2 tsp (1 oz) 6.6 oz
  Country Brown Sugar Cure 4560400209-5 1.5 tsp (.3 oz) 1.3 oz 2 tbsp and ½ tsp (1.5 oz) 6.6 oz
  Double Maple Cure 4560410059 2 tsp (.32 oz) 1.3 oz 3 tbsp and 1 tsp (1.7 oz) 6.6 oz
  Extra White Sugar Cure 4560400730-V 1 ¼ tsp (.3 oz) 2.3 oz 2 tbsp and ½ tsp (1.6 oz) 11.5 oz
  Holly Quick Cure 4560490195 1.5 tsp or (.3 oz) 1.3 oz 3 tbsp and 1 tsp (1 oz) 6.6 oz
  MRT Smoke Sugar Cure 4560427318 1 ¾ tsp (.4 oz) Dry Rub 2 tbsp and 2 ¾ tsp (2 oz) Dry Rub
  MRT Sugar Cure 4560427318 1 ¾ tsp (.4 oz) Dry Rub 2 tbsp and 2 ¾ tsp (2 oz) Dry Rub
  Sweeter than Sweet 4560400109-V 1 ¼ tsp (.25 oz) 1.3 oz 2 tbsp and ½ tsp (1.2 oz) 6.6 oz
  W Special Maple Cure 4560400139 1 ¼ tsp (.25 oz) 1.3 oz 2 tbsp and ½ tsp (1.2 oz) 6.6 oz
  Walton's Complete Turkey Cure 4560491149-5 1 tsp (.21 oz) 1.3 oz 1 tbsp and 2 tsp (1.5 oz) 6.6 oz
  
• Will It BBQ?

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

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  Posts

  

  @gadahl Absolutely, they are Non-Stick Mesh Grilling Baskets they work wonderfully with shrimp as well in my experience!