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

    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.

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  • R

    Just an FYI, everybody that received snack sticks for Christmas last year loved them… I just ordered another batch of Willie’s Snack Stick spice blend to do it again this year!

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  • R

    Jonathon, I have to agree that 275 is too hot… If you have the time I’d shoot for 225, but if it needs to be “done”, then 250 would be the max I would do…

    I have always filled the water pan for everything I smoke… 2 reasons, first it does tend to add moisture during the long cook thus keeping the bark from turning to shoe leather… and second because the water pan acts as a heat sink and helps maintain the temperature (in my vertical propane smoker) a bit more accurately… I’ve heard folks tout using apple juice in the water pan to impart a sweeter flavor, but I’ve never tried it…

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  • D

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  • P

    I’ve done a lot both ways. I would highly recommend a stuffer and I have the Weston grinder with the auger stuffing attachment. It’s slow, but if you’re doing 5# or 10# batches, it’s not that bad. I’ve had small 5# stuffer, old school cast iron Enterprise, 11# vertical and now a 35# hydraulic. Don’t get me wrong I wouldn’t trade the hydraulic but the 11# vertical I got on amazon had a lot of versatility. I think your bigger decision should be what type of stuffer should I buy. I would recommend the taller, smaller diameter instead of the large shorter one. The smaller diameter allow for a higher pressure for doing sticks with cure in them. The large short ones would be great for doing pork sausage or larger diameter casings, not 19-22mm sticks with cure. It would be fine as long as you’re doing fresh like breakfast or something like that. If you go the stuffer route I’d get it from Waltons and get the Weston-they stock parts, other no name from amazon is a one shot deal, once ours broke couldn’t find parts. Plus they have so many tube sizes now and Walton’s does a great job helping with casing and stuffing horn sizes, they carry them all.

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  • B

    I purchased a stuffer off Amazon for under $100 and would never go back to using the grinder. With the grinder, it was always a two man job and took forever. The stuffer is much faster and have no problems doing it all by myself. Plus with a hand crank stuffer, no electricity usage and wear and tear on your grinder.

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  • T

    Thank You Sir:

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