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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  • C

    As I. push the carriage forward the slices get bigger and bigger even if I push only the carriage.

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  • M

    @jonathon
    Thanks for the response!

    I think a video on processed celery would be incredible. The only place I have been able to find celery powder as a cure was from “The Sausage Maker”, they have a Facebook page. It was expensive, designed only for sausages, and wasn’t packaged well.

    As for the tackiness, good idea with the cornstarch! There are a bunch of big brands with zero additives that were able to achieve the soft texture with no tackiness, so I’m thinking it has to be in the processing. I read an article where someone at KRAVE mentioned a couple details about how they process their jerky. He said they first inject the meat, then cook the whole pieces, then slice, then marinate, then dry. I have messed around with the idea behind this process a lot. Injecting with brine, sous-viding at a variety of temperatures and times, slicing, marinating, and drying. Decent results, but to be honest the high sugar method you introduced to me has seemed to have better results.

    Anyway, I will keep trying to figure this out and will definitely keep you guys posted if I make any headway. In the meantime, if there is anything else you think might be worth testing, please let me know! It would be great to try and perfect this process together.

    Max

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  • D

    @bob-s-meatgistics I moved one of my first pork butts into the oven and my whole house smelled like smoke. My wife did not stop complaining for a week until the smell was gone from both the house and the oven. I finish all my cooks outside. If you wrap it to speed up the cook you may want to unwrap it for the last hour to put the bark back on it.

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  • P

    @jonathon I am definitely going to purchase and follow the steps you’ve post, thank you sir! Additionally, if anyone has recipes, please share. I’ll try them all and post what my family thought of each. Thank you all, this is a very cool and educational blog, glad I found it wish it was years ago! Thanks again.

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