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    JerkyIsMySalad

    @JerkyIsMySalad

    Jerky fanatic! But I love meat in general!

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    Location Rockford, MN Age 31

    JerkyIsMySalad Follow

    Best posts made by JerkyIsMySalad

    • RE: How to Make Venison Backstrap

      Here is our favorite home recipe:

      1-2 lbs of back strap
      1 large onion (sliced into rings)
      1 lb bacon
      1/8 cup brown sugar
      cracked pepper

      Instructions: Cut the tenderloins into 3/4" thick coins. Cook bacon in frying pan & set aside. Drain about 1/2 of bacon grease from the pan. Add the sliced onions & brown sugar & cook the onions until soft & light brown. Cut the bacon strips into squares. Add the back strap coins and bacon.season with black pepper. We like our back straps barely pink in the middle but cook to your preference. our cook time for the meat itself is usually only 10-12 minutes because of the coin thickness.

      As simple as it seems, let me tell you, this recipe is hard to beat! And no, using bacon is not cheating because bacon is a seasoning, right?

      posted in How To Make.... Meat Recipes
      JerkyIsMySalad
      JerkyIsMySalad
    • RE: Jerky 104 - Whole Muscle Jerky Basics

      20200410_160520.jpg

      posted in Jerky
      JerkyIsMySalad
      JerkyIsMySalad
    • RE: Jerky 104 - Whole Muscle Jerky Basics

      PapaSop I added a tablespoon of soy sauce per lb of meat on top of the colorado recipe. I added just a little of brown sugar but I like my jerky a little sweeter. I like it but it’s a little salty for my ideal. If you like a salty jerky, this perfect. Texture is great. Nice and chewy.

      posted in Jerky
      JerkyIsMySalad
      JerkyIsMySalad
    • RE: How To Make Homemade Jerky - Recipe

      Attach10771_20200201_194535.jpg

      posted in How To Make.... Meat Recipes
      JerkyIsMySalad
      JerkyIsMySalad
    • RE: Weekend Processing

      PapaSop Thanks. I love Jerky. I have to vacuum seal it in small portions so that it lasts. Haha. I’m diggin the snack sticks too so hopefully I could master those!

      posted in Bragging Board
      JerkyIsMySalad
      JerkyIsMySalad
    • RE: Jerky 104 - Whole Muscle Jerky Basics

      Jonathon Yep! They look great! I just read some blogs where many people have done a steady 170 to 200 degrees and thats what I do in the oven, so I figured that it would work

      posted in Jerky
      JerkyIsMySalad
      JerkyIsMySalad
    • RE: How To Make Homemade Jerky - Recipe

      20200131_204040.jpg

      posted in How To Make.... Meat Recipes
      JerkyIsMySalad
      JerkyIsMySalad
    • RE: How To Make Homemade Jerky - Recipe

      I wanted to avoid too much stickiness so I did 15% of the weight in brown sugar and 20% of the weight in water. It was not one bit sticky. The difficult part is judging when to take it out of the dehydrator because when it is warm, it is much more pliable than after it cools down. Sweet Chipotle is a very delicious flavor! I can’t wait to try it with beef!

      posted in How To Make.... Meat Recipes
      JerkyIsMySalad
      JerkyIsMySalad
    • RE: How to Make Venison Backstrap

      PapaSop Yes, we use the same recipe for the inner loins as well. Honestly, I can remember any time that I had a steak at any fancy restaurant that was better than venison tenderloin.

      posted in How To Make.... Meat Recipes
      JerkyIsMySalad
      JerkyIsMySalad
    • RE: How To Make Homemade Snack Sticks

      Joe Hell , PapaSop, Jonathon or Austin, I have a question that I hope could get answered before this evening as I am going to make a batch of snack sticks. I have a 30" smoke hollow smoker with 3 racks. If I were to lay the meat sticks on the the racks, should I be rotating the racks? the heat source is on the bottom and I’m afraid that they will be at different temp levels when I finish. My previous batches I have hung from the top rack but it was more work to hang them so I want to try this method. Also, at which stage do you add water for humidity? Thanks in advance

      posted in How To Make.... Meat Recipes
      JerkyIsMySalad
      JerkyIsMySalad

    Latest posts made by JerkyIsMySalad

    • RE: How to Make Tender Jerky At Home

      Jonathon That looks fantastic! I am excited to try this recipe! When could we expect a release of this recipe?

      posted in How To Make.... Meat Recipes
      JerkyIsMySalad
      JerkyIsMySalad
    • RE: How To Make Homemade Snack Sticks

      Lost River Jones My dehydrator doesn’t get hot enough. Yes an oven will work. My tips: 1. Buy a meat ginder 2. Buy a meat mixer 3.Buy a meat stuffer and follow Walton’s recipe to a “T”… Oh and don’t add too much water while mixing

      posted in How To Make.... Meat Recipes
      JerkyIsMySalad
      JerkyIsMySalad
    • RE: How To Make Homemade Snack Sticks

      So I’m doing my snack stick overflow in the oven and the bottom of the sticks are covered in grease. Does this mean that they’re getting out? Temp hasn’t gotten over 140 yet

      posted in How To Make.... Meat Recipes
      JerkyIsMySalad
      JerkyIsMySalad
    • RE: How To Make Homemade Snack Sticks

      Jonathon Thanks for the advice! I will plan accordingly!

      posted in How To Make.... Meat Recipes
      JerkyIsMySalad
      JerkyIsMySalad
    • RE: How To Make Homemade Snack Sticks

      Joe Hell , PapaSop, Jonathon or Austin, I have a question that I hope could get answered before this evening as I am going to make a batch of snack sticks. I have a 30" smoke hollow smoker with 3 racks. If I were to lay the meat sticks on the the racks, should I be rotating the racks? the heat source is on the bottom and I’m afraid that they will be at different temp levels when I finish. My previous batches I have hung from the top rack but it was more work to hang them so I want to try this method. Also, at which stage do you add water for humidity? Thanks in advance

      posted in How To Make.... Meat Recipes
      JerkyIsMySalad
      JerkyIsMySalad
    • RE: How To Make Homemade Snack Sticks

      Jonathon Austin, Should I mix sure gel with water before adding to meat mixture? That’s what I have been doing but it doesn’t specify in this recipe.

      posted in How To Make.... Meat Recipes
      JerkyIsMySalad
      JerkyIsMySalad
    • RE: How To Make Homemade Snack Sticks

      Jonathon Austin , Is it recommended at 70/30 ratio for venison? Will 80/20 work just fine?

      posted in How To Make.... Meat Recipes
      JerkyIsMySalad
      JerkyIsMySalad
    • RE: Jerky: 201 Making Brisket Jerky

      https://www.youtube.com/watch?v=zVR-JLx2Mfs Jonathon Austin PapaSop Tex_77 has anyone ever tried this Jerky? I love how chewy and moist it is and would love to duplicate the texture! It’s almost like its not even dry but it also does not have the raw/undercooked texture. How is this achieved? Rookie looking for a pro…

      posted in Jerky
      JerkyIsMySalad
      JerkyIsMySalad
    • RE: Snack stick

      frenchiegmc Also only grind twice. Once through a coarse plate and once through a finer plate. I ground a batch of meat one too many times and had an unpleasant texture.

      posted in Meat Processing
      JerkyIsMySalad
      JerkyIsMySalad
    • RE: New Groups to Help Everyone on Smokers

      ClaytonD I agree. Some people have propane or electric. Some people might have a small electric smoker and some people might be in the commercial business.

      posted in Waltons Blog
      JerkyIsMySalad
      JerkyIsMySalad