Ground and Formed Jerky and Himalayan Salt Grilling Slabs
Weekly Blog Post - Ground and Formed Jerky and Himalayan Salt Grilling Slabs
Find out what's going on at Walton's and Meatgistics this week. We will have a loose schedule for soon to be released videos, what we are working on long term and maybe a few quick tips and tricks that are on our mind!
What Videos are being released soon?
Himalayan Salt Grilling Slabs - Salt is a key ingredient in almost any meat recipe. It improves the general flavor of almost any meat and has many other benefits as well. What happens when instead of putting salt on your steak you put steak on your salt? Himalayan Salt Blocks Like this one from Cameron’s have been increasing in popularity as a cooking and grilling surface. The Camerons Himalayan Salt Slab is 8" x 8" and is 1.5 inches thick.
Ground and Formed Jerky - The simplest definition of Jerky is just meat that has been cured and dried. There are many different ways to make and process jerky the most common being sliced whole muscle or restructured jerky. I am going to be making a restructured jerky using the Weston #8 Black Series Grinder, a meat mixer, a Walton’s Stuffer with the All-Around Jerky Maker and a smoker to cook and dehydrate it.
What Projects are we looking ahead at?
We are putting together a chart for Jerky, Snack Stick and all types of Sausage Seasonings that will give the weight and measurements such as Cups, Tablespoons and Teaspoons for 1 lb and 5 lb batches. This way if you are not making the entire batch you can quickly reference this chart and even if you don’t have a scale that will measure in fractions of ounces you will know how much seasoning to use. We chose 1 and 5 lb sizes to allow people to find any amount easily, if you are making a 12 lb batch just use 2 of the 5 lb and 2 of the 1 lb amounts!
What’s on our Mind?
As I am measuring out all these seasonings it has reminded that we have a crazy amount of variety of flavors for Brats and Snack Sticks. One question we get asked often is if it is okay to use a Brat or Snack Stick seasoning to make Jerky or vice versa and the answer is pretty much always yes! There are two things to keep in mind though, if you are using a Bratwurst Seasoning to make Jerky then you need to purchase extra cure as the Bratwurst Seasoning will not include the necessary package of sure cure. The same is true the other way around, if you are making a Brat from a jerky seasoning then you do not need to add the sure cure package. The second thing to know is if you are using a Brat, Summer Sausage or Snack Stick seasoning as a jerky seasoning it is going to have a stronger taste than you might be used to.
The Weston Tomato Strainer is an interesting product that I am excited to get to start playing with more often here. The Salsa we made with it was awesome but I am really looking forward to trying out some different recipes, specifically I want to use this to make a paste of blackberries and then a dehydrate that to make fruit roll ups. If it works well (and maybe even if it doesn’t, you guys deserve to laugh at us occasionally) I will make a video on that.
@Tex_77 That’s a tasty piece of meat! It looks like great results @PapaSop It’s amazing how many obscure cuts of beef that were once ground for burger are now choice cuts. I think we can both thank and curse at the millennial food movement on that one! Lol. If we dive into bbq history, brisket is perhaps the best example of a ‘throw away’ but now it’s a most cherished cut!
@PapaSop They don’t need a marinade, but I’m sure it didn’t hurt anything. It’s basically a steak that is cut out of the shoulder/chuck. It has became pretty well know due to marketing efforts through the beef check off. They use to be dirt cheap about 10 years ago, now they can go for about the same price of a ribeye.
Looks like your end product was pretty tasty!
Never tried this before. Trip to Wally world looking for sale on pork butt. Seen one of these. Looked nicely marbled but had no clue. Quick Google told me it’s flavor full but needs to be marinated.
Went with first hit I had. Marinade looked good.
Olive oil, basil, rosemary, garlic, thyme, garlic, salt, pepper and some Cabernet.
Vacuumed marinated in fridge for half hour while prepping the grill.
Did a direct sear on these for 1 1/2 min both sides. Then inderect till 125. Pulled, covered in foil, rested for about ten minutes.
This was incredibly flavorful, moist and tender.