How To Make Homemade Jerky - Recipe


  • Admin

    How to Make Homemade Jerky

    How To Make Homemade Jerky

    Learn how to make homemade jerky with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.

    What Is Jerky?

    In a simple definition, jerky is just dried meat. Jerky can be a whole muscle or ground and restructured product. Seasoned strips of meat are cured and dried in an oven, dehydrator, grill, smoker, or smokehouse. Whole muscle is made by slicing a whole cut of meat into thin strips, while restructured jerky is a ground and formed product that is extruded into strips, by something like our All-Around Jerky Maker. Be prepared for a 50-75% loss in the weight of the product once it is completely cooked and dried. Use meats that are extremely lean, with as little of fat as possible. Inside round is Walton’s preferred cut of meat to use, and we recommend slicing against the grain of the meat.

    Laying Jerky Strips In Dehydrator

    Meat Block

    25lb beef inside round (or other whole muscle meat)

    Additives

    1 package Excalibur Jerky Seasoning
    1oz Sure Cure (packet included with seasoning)
    40oz Water (8oz per 5lb of meat)

    Whole Muscle Jerky Process

    Mix seasoning and sure cure packet together. Sprinkle seasoning and cure mixture over slices of meat, or drag slices through seasoning mixture. After seasoning and cure are applied, place jerky strips into a poly bag and add just enough water to cover the meat, and help it marinate. Hold the jerky meat strips in the refrigerator overnight or about 12 hours.

    Restructured Jerky Process

    Mix seasoning and sure cure packet together. If not already using ground meat, grind meat 1 additional time through a 1/8in grinder plate, mix seasoning, cure, and water into meat until evening dispersed. Then, extrude using the All-Around Jerky Maker and Walton’s Sausage Stuffer.

    Thermal Processing

    Lay seasoned jerky strips on jerky screens or smoke screens and place in smoker, smokehouse, oven, or dehydrator to cook.
    130F for 1 hour (open damper on smoker)
    145F for 2 hours (2/3 closed damper on smoker)
    175F until internal meat temp of 160F

    Walton's Homemade How To Make Jerky Recipe

    Cooling

    Hold at room temp for 1-2 hours before moving to the refrigerator/freezer. After we are totally done with the cooling process, then we will package in vacuum pouches for longer term storage.

    Wrap up

    It’s easy to get the basics on making homemade jerky, but practice does make perfect. Walton’s has everything you need (except the meat) to make great jerky, plus we have the knowledge to help you perfect your own process.
    If you have any questions or need help in your process, please share your questions or comments below.

    Other Notes

    If your smoker, smokehouse, dehydrator, or oven cannot reach temperatures as low as 130F, just start as low as possible and slowly increase the temperature over time

    Watch WaltonsTV: How To Make Homemade Jerky

    Shop waltonsinc.com for Jerky Seasonings

    Shop waltonsinc.com for Jerky Making Supplies

    Shop waltonsinc.com for Dehydrators



  • How do you keep it from being so dried out?


  • Walton's Employee

    @cwerts We recently did an experiment with this where we were trying to mimic popular jerky treats that are shelf stable but still very tender. The one thing we noticed from looking at ingredients was they all had large amounts of sugar, far more than normal jerky would have. We did a video and posted the results How to Make Tender Jerky At Home that explains it pretty well. If you are looking for a base seasoning to use Walton’s Bold Jerky was what we used and I think it worked the best of any of the jerky seasonings we tried. We are working with Excalibur to create a seasoning that would give you a similar result to what we achieved without adding any extra sugar, it will already be mixed in!



  • @jonathon I was wondering the same thing. Thanks for the info.





Recent Posts

  • 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!

    read more
  • 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…

    On the other hand, my dad smoked for years, mostly in a converted fridge with an electric hotplate in the bottom… he never used a water pan and never had an issue with dry meat…

    As for the type of wood to use, that’s just a trial and error, personal preference thing… I happen to like steaks cooked with oak… that may be too strong a flavor for your taste (my GF hates it)… Recently I have been using a lot of maple for NC bbq, chicken and even cheese… I like the maple for the meats, but next batch of cheese will go back to the hickory / cherry mix that I was using…

    read more
  • D

    I followed the instructions on the video. It may have something to do with the sausage not getting as firm as it should. I used the cotto salami on duck breast with pork fat. It sure tastes good. But it’s a little soft.

    read more
  • P

    @stan
    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.

    read more
  • 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.

    read more
  • T

    Thank You Sir:
    Tarp

    read more

Recent Topics

Popular Topics

16
Online

2.0k
Users

653
Topics

2.1k
Posts


Looks like your connection to Waltons Community was lost, please wait while we try to reconnect.