Jerky Planning



  • Is there a favorite method of making Jerky and using a smoker? I’d like to see some folks experiences with recipes and smoke plans.


  • Admin

    Hey @RossBausone
    My favorite flavor of jerky is the Bold Jerky Seasoning. The most popular overall at Walton’s is probably the Colorado Spicy Jerky Seasoning though. I just take a piece of whole muscle meat, trim off any visible fat, and slice into 1/4in thick pieces. Dump the meat, seasoning, and sure cure into a stainless steel bowl or a couple vacuum pouches and mix it around until it’s pretty evenly dispersed, add a little bit of water to disperse the seasoning more and start to cover the meat, then let it sit in the fridge to marinate for 12 hours. For smoking, I usually just go with the basics and set the smoker between 180 and 200, turn the smoke on the whole time, and let it cook several hours until it reaches the level of dryness I want. If you want to do a staged cook though, I’d recommend 130 for 1 hour with vents open, 145 for 2 hours with vents 2/3 closed, then 180 until its done with vents 2/3 closed.

    If you haven’t already, also check out our How To Make Jerky video for a few more tips and tricks!

    How to Make Jerky

    https://www.youtube.com/watch?v=bSNK2GbUbog



  • I am going to make the Colorado spicy for the first time tomorrow. I have made jerky in the past that turns out great. My questions are:
    When you take it out of the brine do you put it straight on the racks or rinse first? (I have always rinsed mine)
    And once you get it on the rack do you let it set at room temp to form a Pellicle prior to going into the smoker?

    Thank you


  • Admin

    @BrianB I never rinse mine. After I let it sit in the seasoning, cure, and water mixture overnight, I go straight to laying on racks and then go straight to the smoker/dehydrator and don’t let it sit at room temperature either. I’ve never had bad results doing it that way.



  • When I make jerky I cube the meat in small pieces and then season it with your jerky seasoning of choice, then grind it and pack it onto a cookie sheet. Freeze it then take it out and very slightly thaw it and then slice it on an electric slicer. Having an extra hand is great when slicing. Catch the slices as they come off the slicer and lay out on your cooking racks. Also a good idea to score the meat in the cookie sheet in pieces that will fit your slicer. Works great, no brining or tedious cutting.


  • Regular Contributors

    @BrianB I use a wet marinade and let it sit over night. I do not rinse it but i put it between double layers of paper towels and let it dry while I get the smoker ready. Then put it on the racks and let it start warming and drying in the smoker before adding the smoke.


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  • T

    MMMMMM I was going to add Citric acid so maybe I’ll adjust and maybe do half one way.
    Thanks for info.Tarp.

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  • @tarp First, I think you are wise to go with the 1/2 to 10 lb ratio if you haven’t tried that cheese yet it is extremely hot! Very good tasting but it is nothing at all like our Hot Pepper cheese which tastes more like pepper jack, this stuff deserves its name in my opinion.

    As for the flavor, I think they will match up fairly well. That might change if you use encapsulated citric acid, I can see the tang from the acid maybe not going so well with the Ghost Pepper Cheese. However, I also like adding Citric Acid when I make Habanero Lime snack stick so tang and heat aren’t necessarily a bad match, just something to think about!

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  • T

    I’m going to make some pepperoni sticks in a few days and was wondering if anyone has added ghost pepper high temp.cheese to the excalibur product. My wife thinks not . I’m talking 1/2 lb to 10lbs meat.
    But we like it hotter than most people but it might not flavor it correctly.???

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  • Smores Will it BBQ? Smores!

    In this segment we pose the question and the answer to Will it BBQ? So much more than just hamburgers, hot dogs, and other meats can be BBQ'd, Grilled, or Smoked. And, this is where we try out unique ideas for cooking on a grill or smoker. This week we are BBQ'ing Smores and letting you know if it will BBQ or not!

    Prep Time

    5 Minutes

    Cook Time

    10 Minutes

    Ingredients

    Marshmellows
    Graham Cracckers
    Chocolate

    Utensils Needed

    Foil Pan

    Instructions So much more than just hamburgers, hot dogs, and other meats can be BBQ'd, Grilled, or Smoked. And, this is where we try out unique ideas for cooking on a grill or smoker. This week we are going to try BBQing Smores!

    Obviously, Smores will BBQ, doing them on a grill is basically the same process as over a fire but doing it on the BBQ might have a few advantages. With normal smores, you are relying on the heat from the marshmallow to melt the chocolate and you can only do a few at a time.

    Some people might say doing it this way takes all the fun out of it, the messy gooey fingers are part of it and if you have kids I’m sure that’s true but if you are making larger quantities for a dessert then this is the way to go. We lined the bottom of a foil pan with graham crackers then we laid a few pieces of chocolate on top of those and put the marshmallow ontop of that. We left the top layer of graham crackers off until just before it was done so we could easily monitor their progress.

    We did a few where we cut a slit in the marshmallows and inserted a small piece of chocolate to see if that made any difference in the finished appearance.

    We had our grill running at 450° and we let them cook for about 10 minutes.
    I sprinkled some Cinnamon toast shake on these and just like always that made things a lot tastier!

    So, Will it BBQ?

    So, in the end, is this any better than doing it over a fire? Well that depends, if the little ones want to use something like the Fire Fishing Pole and make an evening of it then this might take some of the fun out of it. However, if you are just wanting to make some delicious gooey smores for a lot of people then this is the way to go!

    Shop Walton’s for Broil King S 590 Weston Pro Series #32 Meat Grinder XXXXXXXXX Hi-Temp Ghost Pepper Cheese Hi-Temp Cheese

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  • @mesbilawson That’s awesome, hope your next batch is as good as the first!

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  • M

    @jonathon Thank you so much. We are very excited to make more snack sticks. We ordered more supplies today!

    read more

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