How to Make Homemade Restructured Jerky - Recipe


  • Walton's Employee

    Gound and Formed Jerky

    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.

    Meat Block

    15 lb of lean beef

    Additives

    9.1 oz of Dill Pickle Jerky or Snack Stick Seasoning
    0.6 oz or 3 tsp of Sure Cure (included with purchase of seasoning)
    1.2 oz Smoked Meat Stabilizer

    Process

    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.

    Meat Mixing

    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.

    Extruding

    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.

    Note

    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

    Cooling

    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.

    Wrap up

    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!

    Additional Tips

    • 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

    Other Notes

    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

    Shop waltonsinc.com for Walton’s Sausage Stuffers

    Shop waltonsinc.com for All Around Jerky Maker

    Shop waltonsinc.com for Jerky Seasonings

    Shop waltonsinc.com for Smokers and Smokehouses



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  • J

    Hello from Alpine, Texas.

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  • G

    Hello Everyone,
    Gary T. From Branford CT, I’ve been making jerky for some 30 years now, not sure how I missed Waltons site but I’m glad I found it, great to see all the videos tips and forums.

    Trying the Waltons BOLD Jerky seasoning today in a restructured mix, I normally try a mix as is the 1st time then alter to my taste later on, I needs TONS of flavor so I’m hoping this one does the trick. I also bought the Teriyaki & Cajun to try.

    Thanks for the invite. Gary T.
    0_1532271771994_20180715_141005-1.jpg

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  • G

    Hi Guys,
    Quick question? Why is it NOT recommended to mix your cure and seasoning until it’s ready to be used??

    Because the Excalibur Jerky Seasoning comes in bags suited to use 25# of meat I wanted to break it down into smaller mixing batches, I know I don’t mix 25# of meat at a time, I usually cut it in half for 12.5# each. Anyway I’d really like to mix all the cure and seasoning once then break in down for smaller batches of meat for later use, also when I say later I only mean like 1-3 months.
    Thanks Gary T.

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  • D

    This is my tounge recipe. I get the tounge usually from people I work with that buy freezer beef from a farmer. They usually throw them out or feed them to the dog. NO WAY. Here is how I process the tounge.

    Rinse the tounge well as it is dipped in a antiseptic. State law I think. Lay it out on your cutting board. Cut the tounge into at just back from where it tarts to narrow as the narrow part of the tounge has very little meat . Now take your sharp fillet knife and skin the little well marbled roast. Now lets make the juice. I like to use Mrs. Smiths dill pickle / Jalapeno mix follow the directions on the mix.
    Then smoke it with your favorite wood till the internal temp for beef reaches 160 degrees . I then remove from the smoker and let cool for 20 minutes. I then cut the tounge into chunks about the size of sugar cubes and pack into a qt. jar. I then slice a Vidallia onion into rings and add to the qt. jar. I pour the pickling spice over it covering all of the tounge and onion. Install a lid and refrigerate for 2 days and enjoy. I take this to work and always bring home a empty jar. Another version is brad and butter pickle mix.

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  • W

    @Austin
    Haysville Ks. Smoking and grilling for 10 years. Limited meat processing about 8 years

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  • Most recipes I’ve researched suggest an IT of 152° - 155°. My question is, what’s the most efficient method of taking the IT of a snack stick. Should I use a probe and slide it into the center of one of the snack sticks hanging in the smoker? Is it better to slide the probe into the top of a snack stick as it hangs or up from the bottom? Thanks in advance for your help!

    AJ

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