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