What Is Jerky?

In a simple definition, jerky is just dried meat. Jerky can be a whole muscle or ground and restructured product. Seasoned strips of meat are cured and dried in an oven, dehydrator, grill, smoker, or smokehouse. Whole muscle is made by slicing a whole cut of meat into thin strips, while restructured jerky is a ground and formed product that is extruded into strips, by something like our All-Around Jerky Maker. Be prepared for a 50-75% loss in the weight of the product once it is completely cooked and dried. Use meats that are extremely lean, with as little of fat as possible. Inside round is Walton’s preferred cut of meat to use, and we recommend slicing against the grain of the meat.

Meat Block

25lb beef inside round (or other whole muscle meat)

Additives

1 package Excalibur Jerky Seasoning
1oz Sure Cure (packet included with seasoning)
40oz Water (8oz per 5lb of meat)

Whole Muscle Jerky Process

Mix seasoning and sure cure packet together. Sprinkle seasoning and cure mixture over slices of meat, or drag slices through seasoning mixture. After seasoning and cure are applied, place jerky strips into a poly bag and add just enough water to cover the meat, and help it marinate. Hold the jerky meat strips in the refrigerator overnight or about 12 hours.

Restructured Jerky Process

Mix seasoning and sure cure packet together. If not already using ground meat, grind meat 1 additional time through a 1/8in grinder plate, mix seasoning, cure, and water into meat until evening dispersed. Then, extrude using the All-Around Jerky Maker and Walton’s Sausage Stuffer.

Thermal Processing

Lay seasoned jerky strips on jerky screens or smoke screens and place in smoker, smokehouse, oven, or dehydrator to cook.
130F for 1 hour (open damper on smoker)
145F for 2 hours (2/3 closed damper on smoker)
175F until internal meat temp of 160F

Cooling

Hold at room temp for 1-2 hours before moving to the refrigerator/freezer. After we are totally done with the cooling process, then we will package in vacuum pouches for longer term storage.

Wrap up

It’s easy to get the basics on making homemade jerky, but practice does make perfect. Walton’s has everything you need (except the meat) to make great jerky, plus we have the knowledge to help you perfect your own process.
If you have any questions or need help in your process, please share your questions or comments below.

Other Notes

If your smoker, smokehouse, dehydrator, or oven cannot reach temperatures as low as 130F, just start as low as possible and slowly increase the temperature over time

Watch WaltonsTV: How To Make Homemade Jerky

Shop waltonsinc.com for Jerky Seasonings

Shop waltonsinc.com for Jerky Making Supplies

Shop waltonsinc.com for Dehydrators