<![CDATA[Colorado jerky seasoning]]>I just received the Colorado jerky seasoning and want to make a 5 lbs batch. using the conversion chart it calls for 1/4 cup of seasoning. How much liquid do I use.

Thanks

Bob

]]>https://waltonsdev.nodebb.com/topic/2407/colorado-jerky-seasoningRSS for NodeThu, 10 Sep 2026 23:32:17 GMTSun, 14 Jun 2020 11:36:04 GMT60<![CDATA[Reply to Colorado jerky seasoning on Mon, 15 Jun 2020 16:04:40 GMT]]>GalvanAP One of the biggest advantages to a tumbler with jerky is that it doesn’t need to be held overnight, it can go right to the smoker. This is because all (or most at least) of the nitrite has been picked up. So, if you had a ton of water left over after tumbling then you’d probably want to hold it still, but in general, you should have very little liquid left and you should be good to go right to the smoker!

]]>https://waltonsdev.nodebb.com/post/18369https://waltonsdev.nodebb.com/post/18369Mon, 15 Jun 2020 16:04:40 GMT<![CDATA[Reply to Colorado jerky seasoning on Mon, 15 Jun 2020 14:48:16 GMT]]>GalvanAP I would say if you need the tumbler for the next batch I would transfer it to a container of your choice and get the next batch going. I haven’t used my tumbler for jerky yet, but I am excited to try it.

]]>https://waltonsdev.nodebb.com/post/18364https://waltonsdev.nodebb.com/post/18364Mon, 15 Jun 2020 14:48:16 GMT<![CDATA[Reply to Colorado jerky seasoning on Mon, 15 Jun 2020 14:36:32 GMT]]>Jonathon

Once the jerky finishes tumbling, would you leave it in the tumbler overnight, or transfer it to a bag/container.

I have to transfer the meat b/c I need the tumbler for the next batch.

]]>https://waltonsdev.nodebb.com/post/18363https://waltonsdev.nodebb.com/post/18363Mon, 15 Jun 2020 14:36:32 GMT<![CDATA[Reply to Colorado jerky seasoning on Sun, 14 Jun 2020 19:21:43 GMT]]>YooperDog First, thank you, you have been nailing it recently with your assistance of others! veman We always recommend JUST enough water to cover the meat, so the smallest container you can find is what you want. This is especially true for when you are letting it sit overnight and marinate, when using a tumbler where most of the liquid will be picked up (or as much as possible) then we start measuring and generally aim to get 15-20% (of water) of the products green weight range.

]]>https://waltonsdev.nodebb.com/post/18334https://waltonsdev.nodebb.com/post/18334Sun, 14 Jun 2020 19:21:43 GMT<![CDATA[Reply to Colorado jerky seasoning on Sun, 14 Jun 2020 14:31:55 GMT]]>veman there is a video in meatgistics, https://meatgistics.waltonsinc.com/topic/2120/jerky-201-making-brisket-jerky. Calls for enough water to cover, my guess 8-12 ounces.

]]>https://waltonsdev.nodebb.com/post/18323https://waltonsdev.nodebb.com/post/18323Sun, 14 Jun 2020 14:31:55 GMT