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.



  • I grounded 25# of deer meat I mixed in the Colorado seasoning in the meat and grounded it again but I didn’t add water first time using product from Walton’s do you need to add water?


  • Walton's Employee

    @gusmanp Sorry for the delay in responding. The only real reason I would add water to a restructured product would be to make mixing and extruding easier, other than that it isn’t necessary. When I make restructured jerky I like to use smoked meat stabilizer so I can go right to the smoker, and when using that you don’t really want to add water or it can gas out so quickly that it can cause issues.

    Hope that helps!





Recent Posts

  • R

    Any idea of brand on the “brown” ones? I used to be able to buy them from my local butcher but he has since stopped selling them. Or where to purchase?

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  • E

    @ramt600 I had the same thing happen with the reddish ones also and the brown ones worked the best so, I just stopped using the red casings.

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  • Another way is with a digital gram scale. 1 ounce = 28 grams. 6 oz = 168 grams. 168 ÷ 100 = 1.68 grams per pound.

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  • @meatmadam
    You will need to inject the hams first. After injecting, then take any leftover brine, and put that with the hams into a tumbler. Then, tumble for 2-3 hours. Hold it overnight in a cooler, and then smoke it the next day!

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  • M

    Thank you Austin, looking forward to try it with my new vacuum tumbler! As the tumbler does not allow for 24 hours of tumble ( dial cannot be set longer than one hour )what is recommended for doing a ham?

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  • @meatmadam
    If the usage is 6 oz per 100 lb of meat, to recalculate for another batch size, simply divide the additive weight by the meat block weight (6/100) and that equals how much to use per lb of meat (which is 0.06 oz per lb). You can then take the 0.06 oz and multiple that by however many pounds of meat you are making, so if that is 5 lb, then you end up needing 0.3 oz per 5 lb of meat.

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