How to Make Homemade Restructured Jerky - Recipe
How to Make Ground and Formed Jerky at Home.
Learn how to make Ground and Formed Jerky with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.
What Is 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.
15 lb of lean beef
First thing you might want to do is to trim off the fat cap, since we are grinding this and then extruding it this is not 100% necessary and is just a personal preference. I am going to grind this meat twice, first through a 3/8 plate and then through a 1/8 inch plate. You could also use already ground beef purchased from a store if you don’t have a grinder. I’ve cut the meat into small pieces for this smaller #8 grinder. Make sure your plates and knives are sharp and well oiled to reduce stress on both the machine and the meat.
Now I am going to mix in the seasoning, cure and Smoked Meat Stabilizer. Smoked Meat Stabilizer should not be used with water, so we did not add any. It will start to gas out almost immediately and this can be very dangerous to breath. With ground and formed jerky some people like to get protein extraction and some do not, I recommend you mix until you have protein extraction for a better texture. So I am using the Weston Meat Mixer.
So now I am going to extrude this using a Waltons 7 lb sausage stuffer with the All Around Jerky Maker attached to it. This comes with a few different types of attachments, for this I am going to use the 2 slot die. As I extrude it the paper which sits underneath the Jerky Maker is going to move down the ramp with it. Now I am just going to keep extruding until I have everything in strips.
Smoked Meat Stabilizer should not be used with water, so we did not add any. It will start to gas out almost immediately and this can be very dangerous to breath.
Thermal Processing & Smoking for Home Smoking
Stage 1 - 130° F 1 Hour with Dampers Wide Open
Stage 2 - 145° F 2 Hours W/ Dampers 2/3rds Closed
Stage 3 - 175° F Until Internal Temp Reaches 160°
Thermal Processing & Smoking for Advanced Smokehouses
Stage 1 - 110° F 10 minutes Relative Humidity (RH) 68
Stage 2 - 130° F 20 Minutes RH 20
Stage 3 - 135° F 90 Minutes RH 30
Stage 4 - 155° F 60 Minutes RH 30
Stage 5 - 155° F 90 Minutes RH 0
Stage 6 - 180° F Until internal temp is 160° RH 0
There is no need to put jerky in an ice bath as it is so dry and thin that it will stop the cooking process quickly enough by itself. It is important to let the jerky sit out at room temperature for about an hour before vac packing to prevent condensation from forming inside the package.
We started out with 15 lb of meat and ended with 8 lb of jerky so that is just about 50% loss so we are right where we would expect to be with the ability to control humidity in our smoker. The All Around Jerky Maker really made this entire process much easier than trying to do this with a Jerky Gun though that will certainly work as well, it will just take longer. The flavor of the Dill Pickle Seasoning is awesome, if you like Dill Pickles, that seems obvious but this does have a strong dill flavor!
- Do not add water if you are using Smoked Meat Stabilizer
- If you do not use Smoked Meat Stabilizer you will want to hold your product overnight to allow the cure to work in the meat
Just to make sure that I put this in here as many times as possible, if you are using the Smoked Meat Stabilizer (which I did) do not add water to your product or it will gas out and create a gas cloud. You don’t need to be scared of this product just be careful with it.
Watch WaltonsTV: Ground and Formed Jerky
@cayenneman That is more like smoking pork butts or brisket. I did a whole wild turkey at 225F and since there is so little fat on them to start with I used it to make a turkey noodle soup and that little bit of extra smoke on the turkey is a game changer! I used the bones to make the stock and it also had a little smokeyness to it, delicious. Don’t be afraid to run the smoker up 225-250F. Just make sure get it warm and dry before putting the smoke to it so it will stick better.
@rhjbarney That is the second time in recent weeks I have heard sausage referred to as Cigars, I like it and I am sure I can come up with a clever (for me at least) social media post about it. Also, I use a lot of the pictures our users post here on Walton’s Instagram, Facebook and twitter accounts and also Meratgistics Face Book accounts. Consider this my shameless plug to follow our social media accounts.
@Boxie Give us as much information as you can on your process and we will see if we can figure it out. So, it was 60% pork and 40% venison? What cuts of pork did you use? How much water, what seasoning, what was your mixing and grinding like, did you get enough protein extraction, what was your smoke schedule?. Pretty much as much detail as you can give will help because at 60/40 with carrot fiber there is no reason it should be dry.
Oh, and what tye of sausage were you making?