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• How To Make.... Meat Recipes

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

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  Jonathon thanks!
• Recipes

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

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  Tender Jerky Using Home Equipment Learn how to make Tender Jerky Using Home Equipment with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below. What Is Tender Jerky? Have you ever noticed the difference between your jerky and the jerky you get from the big processors, especially the stuff labeled something like “tender bit(e)s”? Well, part of it is the smoking schedule but an even larger part of it is the ingredients that they use. We have duplicated this in the past with our video How to Make Tender Jerky at Home but in that video, we used a vacuum tumbler and as Parksider pointed out most home users don’t have access to a vacuum tumbler, so we decided to see if this was possible without one. Meat Block Eye of the Round split into 3 - 3 lb batches. Walton’s Bold Jerky Seasoning 18% of meat’s weight in brown sugar 20% of meat’s weight in water Additives Walton’s Bold Jerky Seasoning 1 Sure Cure Process With a Slicer Knife or Walton’s Slicercut your meat into slices between 1/8 and 1/4 inch thick. Weigh out seasoning and cure for your batch and then add 18% of the weight of the meat in brown sugar and mix that all into 20% the weight of the meat of water. This is where we split off into 3 different processes Marinating - In this, we took a foil pan and poured in the solution then laid out the meat. We laid the meat after the solution was in it so that the meat would suspend a little more than if we had done it the other way. This also sat in the refrigerator for 48 hours. Vac Sealing - We mixed the solution until everything was fully dissolved and then put it and the meat in a vac bag and pulled a vacuum that was fairly strong but since we were using a chamberless machine we could not pull a total vac. We then let this sit in the refrigerator for 48 hours. Vac Sealing and Massaging - We did the exact same thing as above but then I massaged the meat, through the bag, every few hours. It sat in the refrigerator for 48 hours and we massaged it about 12 times during that period. Pickup Percentage This is going to be where this battle will really be won or lost, the more of the solution that we can pick up the more tender our jerky is going to be. When we just marinated the meat in the solution we started out with 3 lb of meat and after the 48 hours we ended up with exactly 3 lb of meat! This means we achieved 0% pickup with this method, which is obviously not a good thing and there is a lot going on here that caused this2. When we vac sealed it and let it sit for 48 hours we started at 3.2 lb and we ended up at 3.7 lb so that is just about 15%. The batch that we vac sealed and massaged started at 3.2 lb and ended up at 4.35 so we got 36% pick up which is by far the best. Thermal Processing & Smoking Stage 1 - 20 Minutes at 110° (dampers wide open) Stage 2 - 30 Minutes at 135° (begin adding smoke) Stage 3 - 10 Minutes at 140° (dampers wide open again for drying) Stage 4 - 30 Minutes at 150° Stage 5 - 175° until internal temperature is 160° Advanced Thermal Processing & Smoking Stage 1 - 20 Minutes Dry at 110° 0 Relative Humidity(RH) Stage 2 - 30 Minutes Dry at 135° 0 (RH) Stage 3 - 10 Minutes Dry at 140° 0 (RH) Stage 4 - 30 Minutes Dry at 150° Wet at 126° 50 RH Stage 5 - 30 Minutes Dry at 155° Wet at 130° 50 RH Stage 6 - Dry at 175° Wet at 155 RH 60 until internal temperature is 160° Finished Weight On the batch that we marinated, we had a 44% loss during the cooking process, on that batch where we vac sealed it we lost 41% and the batch that we massaged we only had 37% loss. Now, when doing a normal jerky you generally expect to see around 50% loss so all of the numbers were fairly good. Tenderness Marinating - This was very similar to normal homemade jerky with just a little extra sweetness, almost no noticeable increase in tenderness. The only advantage was that we lost around 6% less than we would normally expect. Vac Sealing - Slight improvement on tenderness, though still more similar to regular homemade jerky than to then tender jerky you buy from commercial processors. Vac Sealing and Massaging - A very obvious improvement over either of the other two methods. Massaging the meat helped to relax the muscle fibers and let the solution penetrate the meat more fully and since it had such a high sugar content the water was bound up and didn’t easily evaporate. Cooling There is no shower or ice bath recommended for jerky, just let it sit out at room temperature for at least an hour before vacuum packing. Wrap up Of these 3 methods the Vacuum Sealing and massaging was by far the best, but it still is not as effective as using a vacuum tumbler. So, this can be done at home with basic equipment but if you have the ability I would still recommend that you use a vacuum tumbler when trying to make homemade tender jerky. Foot Notes 1. You can use any Excalibur Seasoning you want, just make sure it will taste good with some extra sweetness (Return to text) 2. A few of those factors were that the meat was probably already pumped with as much water as it would accept and that the pH of the meat was probably lower which means that it is not in a state where it is going to try to absorb water. (Return to text) Watch WaltonsTV: Tender Jerky Using Home Equipment Shop waltonsinc.com for Walton’s Automatic Syringe Injector Shop waltonsinc.com for Dry Rub Bacon Cure Shop waltonsinc.com for Mango Moonshine Spirited Sauce Shop waltonsinc.com for Blue Ribbon Maple Bacon Cure 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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  TIMFOWLER7184 Just having a good time, no worries! I’ve been out of office for a while so I was just running through all the posts I missed. The only thing I’d point out is that Encapsulated Citric Acid should only be used when making a cured sausage and if you are making cured sausage then Sure Gel is a better binder. Carrot fiber helps as it will allow your product to retain more moisture but it doesn’t aid you in protein extraction like the sure gel would.
• 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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  darren McLaren Well if you use 1 lb of meat in that calculator (451 grams) then you need 13.61 grams of seasoning/cure, for the dry rub it is 9 grams per lb of meat, that is a 50% difference and could ruin your product, I wouldn’t risk it if I were you. I have requested an LOP from Excalibur on the Dry Rub Bacon to see what the salt content is and we can take the low range they give us and then you can work out how much you would need to be at 3% of the weight of the meat but the LOP can change as they change ingredients so it won’t necessarily be the same 6 months from now.
• Will It BBQ?

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

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  Will it BBQ? Hi-Temp Cheese! In this segment we pose the question and the answer to Will it BBQ? So much more than just hamburgers, hot dogs, and other meats can be BBQ'd, Grilled, or Smoked. And, this is where we try out unique ideas for cooking on a grill or smoker. This week we are BBQ'ing Hi-Temp Cheese and letting you know if it will BBQ or not! Prep Time 5 Minutes Cook Time 30 Minutes Ingredients Hi-Temp Cheese Any Desired Seasonings Utensils Needed Smoker Flip Professional Smoke Box Aluminum Cooking Trays Instructions While this cheese will hold its form through smoking temperatures we still recommend you cold smoke it to minimize any malformation of the cubes. Place your cheese in aluminum cooking trays or foil pans and poke holes in the bottom of a foil pan or other container to allow the smoke more access to the cheese. Get your smoke box loaded with whatever wood chips you want to use, we used pecan and get them lit. Place the smokebox on the lowest shelf and the cheese on the highest. This will keep the cheese away from the heat source and the smoke will pass through the cheese on its way out the top vent. Close both vents most of the way allowing just enough air to keep the flames going. How long you leave it in there is really up to you, we smoked ours for 30 minutes but if you are looking for a heavier smoke then you can leave it in longer, or shorter if you want less of a smoke flavor. So, Will it BBQ? Cheese makes everything better and smoke makes everything better so it stands to reason that they will all be better once smoked, right?! Not so fast, while the Cheddar, Mozzarela, and Hot Pepper all benefited greatly from 30 minutes with some Pecan smoke, the Swiss and the Ghost Pepper did not! The swiss picked up a taste that I did not care for and the Ghost Pepper was just too strong to notice any changes, it was just HOT! Shop Walton’s for Hi-Temp Cheese PK 100 Pro Smoker Smokehouse Hi Temp Cheese
• Gamebird Gourmet

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

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  Jonathon When you think about the order changes, don’t forget to mention that you prefer to add the encapsulated citric acid dry. In addition, if you update your already excellent “Cured Sausage: 202 Using Encapsulated Citric Acid” viedo, think about clarifying your dry preference. About 45-60 seconds in the video, the encapsulated citric acid is added to water and the comment is “leave that little bit of cotton seed oil over the top” which confused the issue for me. Thank you for all the generous time you and the others provide and take my commentary as constructive and nothing else.