How to Make Homemade Restructured Jerky - Recipe
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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?
Bigtwin fold one piece of the meat over a leave in temp probe.
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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 Walton’s #8 Kitchen 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 StabilizerProcess
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 Walton’s 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 0Cooling
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
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?
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blackbetty61 You will be perfectly fine doing that, you just dont want to add the smoked meat stabilizer directly to standing water.
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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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
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blackbetty61 lol love the hat!
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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?
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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?
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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
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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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?
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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?
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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
Jonathon I’m definitely going to give this a try. Looking forward to seeing the video.
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I think there is a bit of misinformation above concerning the smoked meat stabilizer. It seems to me like the results of the “telephone game” where you start with one phrase, after 5 or 6 people that phrase has been warped. Here are some points for your consideration about mixing “smoked meat stabilizer” with water:
- Smoked meat stabilizer is just vitamin C (ascorbic acid) and citric acid. This is a combination that is found inside every citrus fruit, and in the stomach of every person who ever ate a vitamin C with a glass of citrus juice… I hardly think adding these two to water will create poison gas.
- The ACTUAL warning for the product, and also the warning contained in 3 meat brining nooks I have is this: Should not be used in a brine or pickle as it will gas out immediately and create dangerous fumes.
- The dangerous fumes is NOT FROM THE CITRIC OR ASCORBIC ACID. It is the nitric oxide rapidly created from the sodium nitrate found in Cure#1, or Sure Cure as Waltons sells it. This cure #1 along with salt is what is in most all curing BRINES.
- It is the COMBINATION of sodium nitrate (cure#1 or Sure Cure) with the two accelerants ascorbic acid and citric acid (what Waltons calls “smoked meat stabilizer”) that causes quick nitric oxide formation… and not just the combination, but specifically mixing the two in a bucket of water, i.e. Brine! Not mixing them in meat where the gas is absorbed, but in a bucket of brine where the gas has nowhere to go but in your lungs.
- Somehow this common warning to not mix accelerant into brine, got twisted into don’t add any water to your mix, and also later in video, don’t add the acid blend to water. Both of these are flat wrong, we do both all the time making sausage, that is literally the directions on how to add a cure accelerator when making sausage!
- In fact, most books direct you to not add the accelerator directly with the sodium nitrate, just so they are not in direct contact in concentrated undiluted form… this is exactly what was done in the video, both poured right on top of each other. Better practice is to mix in the cure, and after it is spread through the meat, THEN add the accelerator at end.
- Marianski specifically recommends you mix the accelerator (“smoked meat stabilizer” i.e. vitamin C and citric acid) with a bit of water so it is quickly and more completely dispersed in the meat, and doesn’t have to dissolve via contact with water already in meat. Then add it separate from the cure.
- In any case, I applaud your excellent commitment to publishing safe processes and attempting to ensure critical safety risks are mitigated-- great attitude and well done on that! I just want to clear up the misconception that somehow developed from not adding to BRINE, to don’t mix with water etc.
Best regards, keep up the awesome work and community building, you’ve absolutely made something special here!
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D Dave in AZ referenced this topic on
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I think there is a bit of misinformation above concerning the smoked meat stabilizer. It seems to me like the results of the “telephone game” where you start with one phrase, after 5 or 6 people that phrase has been warped. Here are some points for your consideration about mixing “smoked meat stabilizer” with water:
- Smoked meat stabilizer is just vitamin C (ascorbic acid) and citric acid. This is a combination that is found inside every citrus fruit, and in the stomach of every person who ever ate a vitamin C with a glass of citrus juice… I hardly think adding these two to water will create poison gas.
- The ACTUAL warning for the product, and also the warning contained in 3 meat brining nooks I have is this: Should not be used in a brine or pickle as it will gas out immediately and create dangerous fumes.
- The dangerous fumes is NOT FROM THE CITRIC OR ASCORBIC ACID. It is the nitric oxide rapidly created from the sodium nitrate found in Cure#1, or Sure Cure as Waltons sells it. This cure #1 along with salt is what is in most all curing BRINES.
- It is the COMBINATION of sodium nitrate (cure#1 or Sure Cure) with the two accelerants ascorbic acid and citric acid (what Waltons calls “smoked meat stabilizer”) that causes quick nitric oxide formation… and not just the combination, but specifically mixing the two in a bucket of water, i.e. Brine! Not mixing them in meat where the gas is absorbed, but in a bucket of brine where the gas has nowhere to go but in your lungs.
- Somehow this common warning to not mix accelerant into brine, got twisted into don’t add any water to your mix, and also later in video, don’t add the acid blend to water. Both of these are flat wrong, we do both all the time making sausage, that is literally the directions on how to add a cure accelerator when making sausage!
- In fact, most books direct you to not add the accelerator directly with the sodium nitrate, just so they are not in direct contact in concentrated undiluted form… this is exactly what was done in the video, both poured right on top of each other. Better practice is to mix in the cure, and after it is spread through the meat, THEN add the accelerator at end.
- Marianski specifically recommends you mix the accelerator (“smoked meat stabilizer” i.e. vitamin C and citric acid) with a bit of water so it is quickly and more completely dispersed in the meat, and doesn’t have to dissolve via contact with water already in meat. Then add it separate from the cure.
- In any case, I applaud your excellent commitment to publishing safe processes and attempting to ensure critical safety risks are mitigated-- great attitude and well done on that! I just want to clear up the misconception that somehow developed from not adding to BRINE, to don’t mix with water etc.
Best regards, keep up the awesome work and community building, you’ve absolutely made something special here!
Dave in AZ very informative. Thanks
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