Jerky 104 - Whole Muscle Jerky Basics

  • Walton's Employee


    Jerky 104 - Whole Muscle Jerky Basics

    Attend this entry-level class from Meatgistics University by watching the video, reading the article and post any questions you have!

    Laying Out Jerky
    Finished Jerky

    What Is Jerky?

    Simply put Jerky is a meat product that has been processed, seasoned, cured and then cooked or dried.

    Meat Block

    10 lb of Eye of the Round
    1 Bag of Sweet Chipotle Jerky Seasoning
    1 Bag of Sure Cure (Included with purchase)
    20 oz of water (Just enough to cover the meat)


    Weston Pro 10"
    Pro-Smoker PK-100
    Weston 3-Tier Jerky Rack


    The first thing we are going to do is remove all the fat that we can with a knife. Get as little meat as possible when doing this but don’t stress if some meat comes off with the fat. Since we want to have as little fast as possible in this meat, deer and other wild game are great choices for making jerky.

    Then we are going to want to cut our jerky into strips between 1/4 and 3/8" thick. We are going to do this with the Weston Pro-320 slicer but it can also be done with a Precise Slice Adjustable Knife, the Weston Jerky Board, and Slicer Kit or a regular slicing knife if you have a very steady hand. Uniformity is important here as we want all of the slices to be the same thickness so they can cook at the same rate.

    Meat Mixing

    Then mix the cure with the jerky seasoning until it is evenly distributed. Now either coat both sides of each slice of meat by sprinkling it on or drag slices through until they are coated.

    Holding Overnight

    Place all jerky in a food safe poly bag and add enough water so that all the jerky is completely covered by water and hold for 12 hours to allow the cure to work. If you do not want to hold this overnight then you need to use a Cure Acclerator to speed up the curing process. If you use one of these you can go directly to the smoking or cooking process.


    The next step is to smoke or cook the jerky, remember simply using a dehydrator (unless it will get to over 160°) is not recommended. Lay all strips down on smoke screens or jerky screens and set the temperature to 130° and let it cook for an hour with the dampers open to allow for some drying, if you are using an oven you can use something to prop you oven open slightly.

    If your jerky is too thin to inject a probe thermometer you can fold over a piece of jerky and place a probe thermometer in between the fold to get a fairly accurate reading.

    Thermal Processing & Smoking

    1 Hour at 130° with dampers wide open
    2 Hours at 145° with dampers closed 2/3rds of the way
    Cook at 175° until internal temperature reaches 160°


    Finally, we will hold the jerky at room temperature for 1-2 hours at room temperature before moving them to the refrigerator or the freezer before vac packing.

    Wrap up

    Whole Muscle Jerky is a very simple thing to make, it might take some practice to perfect but the major points to focus on are to cut the muscle into even strips, use just enough water to make sure all of the meat is covered when holding it overnight and have your dampers wide open for the first hour of thermal processing to assist in drying the product.

    Additional Tips

    • To increase the shelf life of your product make sure everything that will come into contact with your meat has been sanitized, we spray everything down with Hard Surface Sanitizer

    Other Notes

    You can use snack stick or summer sausage seasoning to make whole muscle jerky if you want to try different flavors.


    Watch WaltonsTV: Whole Muscle Jerky Basics

    Shop for Jerky Seasoning

    Shop for Meat Slicers

    Shop for Dehydrators

    Shop for Smoke Houses

Log in to reply

Recent Posts

  • D

    @Jonathon great advice, keep it simple

    read more
  • Big John's Pizza Dough Recipe Big John's Pizza Dough Recipe

    Learn how to make Big John's Pizza Dough Recipe with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.

    Shaping the Dough Add to Baking Stone Pizza Slice Ingredients

    During one of our recent livestreams, Big John offered to give us a great pizza dough recipe. He claimed it would give me a leg up on Austin when we eventually do our pizza competition. Well, I wanted to try it so I made some pepperoni here while I was propping open the door to try to get the temp to hold at 120° and then I finished them up in our sous vide cooker.

    So his recipe called for 4 cups of King Arthur all-purpose flour but I decided to use the one specifically for pizza crusts, 2 packs of dry yeast, not the rapid rise kind, 2 tablespoons of sugar, 1 teaspoon of salt and 1/4 cup of olive oil.

    Steps for Dough

    Take the 2 packs of yeast and mix with 1-1/2 cups of warm water. Then mix the rest of the ingredients in an oiled bowl, make sure everything is nice and mixed in and then transfer to a clean oiled bowl, cover with some plastic wrap and let it sit for an hour. Then put it in the fridge overnight.

    Then the next day make another batch and mix them together, this was a tip from him that really seems to work out well! Then you can split them into batches and you can freeze them for up to 3 months but just know that he says the longer you leave them in the freezer they will not be as good!

    Cooking Directions

    Now, we are using a pizza stone so we are warming it up for an hour at 500°. I like to form the dough into a circle, now I am not perfect at this so it is more of a circle like shape than a true circle and then put it on the stone for 1-2 minutes to firm it up a little more. This will make adding the topping a lot better in my mind.

    Now add your sauce, cheese, and any other toppings. I like to sprinkle some Garlic Romano Wing Sauce onto mine while it cooks, it is very good on pizza. We have cut our pepperoni pretty thin and we will put a good amount of that on top of the cheese.

    Then lower the temp to 400 put your pizza in there and cook for about 8-10 minutes or just until the pizza dough is as hard as you like it and just as the cheese starts to turn brown in a few spots.

    Shop for Excalibur Shakers Shop for Round Baking Stone Watch WaltonsTV: Big John’s Pizza Dough Recipe

    Garlic Romano Wing Shake Spice Garlic Romano Wing Shake Spice Round Baking Stone Pepperoni Seasoning

    read more
  • It could be somewhere in the area I highlighted in green.

    I have most of my notifications turned off and might get an email once per day. It depends on posting activity.


    read more

Recent Topics

Who's Online [Full List]

11 users active right now (0 members and 11 guests).
rstockmaster, RON PARRISH, pepper, Tex_77

Board Statistics

Our members have made a total of 6.0k posts in 1.2k topics.
We currently have 5.0k members registered.
Please welcome our newest member, neomirav.
The most users online at one time was 5081 on Fri May 03 2019.

Community Statistics





About Meatgistics

Meatgistics is brought to you by Walton's ( Meatgistics is a community site, knowledgebase, forum, blog, learning center, and a sharing site. You can find help and ask questions about anything related to meat processing, smoking and grilling meats, plus a whole lot more. Join Austin & Jon from Walton's and sign up for our Meatgistics community today.