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Recent Posts

  • @Denny There is a guy here who does Lingua occasionally but he is at the AAMP (Association of American Meat Processors) Convention right now. I sent him an email so hopefully he has some time to give me his recipe because it was very tender. If not now then he will be back Monday.

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  • @syno5 If you aren’t using a cure accelerator then I would always shoot for 12 hours, longer doesn’t really do anything and you do run the risk of the cure not being as effective in fighting off nasty bacteria and microorganisms if you hold it too long. Different Jerky Seasonings have different flavor profiles but the Bold is a fairly strong tasting seasoning that should give you a good strong jerky flavor though. So an important thing to keep in mind is to drag the slices through the seasoning and cure and make sure they are fully coated on both sides. Then I like to add the meat to a container without a lot of wasted space so that I can add as little water as possible, just enough to cover the slices.

    As for drying before marinating that is not necessary but if you are looking for more smoke flavor in your jerkyand are using a smoker then you might want to pat it dry before laying it out on your screens. If you are using an oven and a dehydrator then this won’t make a difference.

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  • D

    Any one have a beef tounge recipe to share?

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  • S

    I’m going to make a batch of Walton’s Bold jerky with deer meat. Just wondering if anyone has a set time for marinading. It seems like if I marinade for [24hrs] the jerky does’nt seem to have alot of flavor. Am I marinating to long? Should I pat the meat dry before I marinate?
    Or am I just marinating to long?

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  • D

    Hi I’m looking for a meat department manager with experience at a chain retail supermarket near NYC area. I work for my family’s butcher shop with multiple locations. I’m looking to change up our operations and potentially even pay consulting fees too.

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  • @hbrednek Park Sider (as usual!) pretty much accurately broke it down for you. I love Collagen because it is easier to use than Hog or Sheep casings, no prep is needed and I also like the snap from a fresh collagen more than i like the snap from a hog casing. What I don’t like is exactly what your issue was with linking, they just don’t stay as tightly wrapped, one thing you can do that will help is after you link them and before you cut them put them in a freezer for about an hour. They will still have a tendency to come undone but they will hold a little better.

    As for overstuffing it is a “feel” thing. You are most likely using too much pressure when holding the casing on the tube. A slightly understuffed casing is preferable in my opinion as you can simply twist it a few extra times and it will firm up where as an overstuffed casing will pop when you go to twist it.

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