If you used the country brown sugar cure than you need to Use 2 lb of cure to each gallon of water for a 10% pump. For a 24 lb ham you should only need 2.4 lb of the solution. Take the remaining and then use that as your cover pickle. If you are not adding sodium erythorbate you will want to hold it 3-4 minimum probably 5-6 better. It is better to start at lower than 180 but you work with what you have.
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
read the ground jerky information and it mentioned, “to internal temp of 160F”…how do you measure the internal temp of jerky when it so thin?
Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator last edited by
Bigtwin fold one piece of the meat over a leave in temp probe.
Jonathon so quick question can I add my water and get it mixed then add smoked meat stabilizer will that be ok or is that not a good idea? Will it gas out if I add it last kinda like ECA?
blackbetty61 You will be perfectly fine doing that, you just dont want to add the smoked meat stabilizer directly to standing water.
Jonathon that’s kinda what I thought just making sure…thanks
blackbetty61 lol love the hat!
I want to use Venison mixed with pork. I am told to use about a 30% ratio of pork and or beef. Does the cure come in the jerky mix? Or do I use something else?
Jonathon, Just received the jerky and seasoning I won on the last monthly giveaway live broadcast. The jerky was fantastic! What was the excalibur seasoning you used?
@x7k6400 I’ve always used 100% ground venison for jerky. Adding pork may introduce fat or too much fat which is undesirable in jerky.
Daniel Cybulski Yes, the Walton’s Bold was the base. We then added 18% of the weight of the meat in brown sugar and then 18% in low sodium soy sauce, then dash of rice wine vinegar and a smaller dash of lemon concentrate. We then vacuum tumbled it and let it sit in the vacuum tumbler in a cooler overnight, then we smoked it. A full video will come out on this soon(ish) and then some videos on how to do it without a vacuum tumbler.
Glad you enjoyed it, I am super happy about how that turned out! That jerky will be the main live stream giveaway item from now! on
Bigtwin I don’t make restructured jerky all that often and when I do I grind the meat from a low fat cut first. Have…just reread your post and see you are using venison so you are grinding it too…question was going to be (and anyone who sees this feel free to answer) have you ever made ground and formed jerky from 80/20, what about the 93/7? Is there any noticeable difference between the 2?
Jonathon no, I’ve only used lean ground venison. I’m assuming you can add fat but shelf life would be short and globs of fat beaded up on the jerky probably wouldn’t be desirable.
Jonathon I’m definitely going to give this a try. Looking forward to seeing the video.