How To Make Homemade Jerky - Recipe


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    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 is 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




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    I cold smoke all kinds of products to sell at the local farmer’s markets. Altho I use the Masterbuilt setup I’ve seen other people make their own with a 3" dryer vent hose.
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  • Making Bratwurst from Jerky Seasonings

    Learn about Making Bratwurst from Jerky Seasonings with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.

    Meat Hacks

    One of the questions we get a lot on meatgistics is if you can use a seasoning that is designed for either snack sticks or jerky to make bratwursts out of or vice versa. The answer is absolutely you can there are just a few things you need to do differently and keep in mind. First, if you are using a bratwurst or summer sausage seasoning to make jerky it might end up having a stronger taste than you are used too. This isn’t a bad thing necessarily but it is something you will need to play around with to make sure you get the taste you are looking for. The same is sort of true if you use a jerky seasoning to make a bratwurst but since in this product the seasoning will be mixed into the meat it’s not like we are going to end up with a dull tasting brat. Also, if you buy a jerky seasoning and make a bratwurst you don’t need to use the included sure cure package and if are using a bratwurst seasoning to make jerky or snack sticks then you need to purchase sure cure separately as it will not come with the brat seasoning.

    So today we are going to grinding 20 lb of meat and making brats out of them. We will be doing a 10 lb of batch out of BBQ Jerky seasoning and I am going to add some ghost pepper cheese to some of this because these are going to be eaten when I’m not around and I want them to suffer! I am going to use our new seasoning Conversion Chart which I will put a link to in the description down below that shows you how much seasoning to use by weight and by measurement per 1 lb and 5 lb batch. So for BBQ seasoning for 10 lb, I will need to do 2.5 cups 2 tbsp and 4 tsp for 5 lb of brats made from bloody mary snack stick seasoning 1/4 cup and 1 tsp.

    I am going to do the majority of the BBQ with no cheese but then I will add some ghost pepper to the last few lb just to see what it is like and I will add cheddar to the bloody mary brats.

    I am also going to be making some Bratwursts out of Bloody Mary Jerky Seasoning and I will use the Conversion Chart for that as well.

    I’ve already ground all my meat twice through a 3/8 plate. A good tip is at the end of the second grind to take a handful of meat that has already been ground twice and put it back down through the grinder, this will force the last remaining bits in the throat out through the plate so everything has been ground twice.

    Since I am making bratwurst and not snack sticks out of these seasonings I don’t need any protein extraction so I am just going to mix in the seasoning and cheese by hand.

    Now I am just going to stuff it. I am using a tubed hog casing and to load these we just need to slide the plastic sleeve on the stuffing tube, move the casing down to where it is all on the tube and then pull out the plastic sleeve. I also like the tubed hog casings as all you need to do is soak them in warm water before they are ready for use.

    They were both pretty good but I liked the Bloody Mary ones better, the BBQ was just a bit sweet. Now, we made these from Beef so it might partially be the difference in beef fat vs pork fat but I also think that with a Bratwurst you just don’t want as sweet a product as you might want with Jerky.

    So, all in all this was a success for sure. I think an important lesson to learn was that when you take a Jerky Seasoning to make Bratwurst you need to take into account what will make a good bratwurst, just because you love the taste of BBQ Jerky doesn’t necessarily mean you will love that taste in a bratwurst.

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