I am going to make



  • I am going to make a 25# batch of Waltons Bold and 25 # batch of Colorado jerky I will be using equal parts deer pork and beef . I will then stuff into Wilsons 2.9" × 24" fibrous casings . I will then nearly freeze the meat filled casings then slice about 1/4" thick little medallions and then dry them in our dehydrator.
    I have made this before everyone loved them. I also make snack sticks and cook them in my smoker .
    My question is I was thinking of adding some liquid smoke to the jerky since their is no smoke in my dehydrator but how much should I add to a 25# batch?


  • Admin

    @Papa-Gale
    I’m assuming that you are using Liquid Smoke from waltonsinc.com
    Because, usage levels may vary between different liquid smoke products and all are not made equal.
    0.75 oz is used per 25 lb of meat. That would equate to approximately 0.05lb

    The amount of liquid smoke you use is very small as it is very potent.

    When I make product in a dehydrator and I want smoke flavor, I use and recommend Hickory Smoke Powder, instead of liquid smoke. The Hickory Smoke Powder comes in a 1oz package and that 1oz package is used for 25lb of meat, so it makes it easier to just put the whole package into a 25lb batch instead of having to measure out liquid smoke.

    If you don’t already have the liquid smoke, you might consider trying the hickory smoke powder instead, but either is perfectly acceptable to use.

    Let us know if you have any other questions! Good luck on your processing and I hope it turns out great!



  • @Austin thank you for your quick and informative reply I have not heard about the hickory smoke powder sounds awsome. Next time I place an order I will add it to my list thank you.


Log in to reply
 


Recent Posts

  • @PapaSop These don’t suck one bit!

    9B3AE042-B737-4C8D-B3F7-D1E822C39079.jpeg

    read more
  • T

    @PapaSop im not impressed, those welds are terrible and doesnt appear to have good penetration. Also if i can give some advice to the manufacturer of the blades where it is welded should not be a flat welding on round stock. Cut a half moon in the flat stock so it slides over the round stock by half of of it. This will give alot better stability and welded surface

    read more
  • T

    @PapaSop im wondering what your smoking/cooking schedule was. Thinking maybe cooked too fast? Also i never use a binder in mine. Yes they were wrinkled but we dont have the wet bulb option as the big processors do to maintain moisture

    read more

Recent Topics


Who's Online [Full List]

16 users active right now (0 members and 16 guests).
rndobson29, rhjbarney, Papa Mike

Board Statistics

Our members have made a total of 5.4k posts in 1.1k topics.
We currently have 4.8k members registered.
Please welcome our newest member, jgaa13.
The most users online at one time was 5081 on Fri May 03 2019.

Community Statistics

19
Online

4.8k
Users

1.1k
Topics

5.4k
Posts

About Meatgistics

Meatgistics is brought to you by Walton's (waltonsinc.com). Meatgistics is a community site, knowledgebase, forum, blog, learning center, and a sharing site. You can find help and ask questions about anything related to meat processing, smoking and grilling meats, plus a whole lot more. Join Austin & Jon from Walton's and sign up for our Meatgistics community today.