I’ll be making Mandarin Teriyaki formed jerky using the Walton’s Snack stick seasoning blend and will post those results when I’m done.

Might have to try ground formed jerky, I have always made whole muscle. My Dad and younger Brother have made ground meat jerky.

I’ve tried it with limited success. This makes me want to revisit it. This looks awesome. MCURRAN

processhead If you use willies to make restructured there are no changes that are needed. Restructured is similar enough to the cured sausage that a 1-1 ratio will be fine. Test batch might not be the worst idea though. Now, if you are using a jerky seasoning, like |Walton-s-Bold-Jerky-Seasoning then you might use 5-10% more seasoning as we are going to loose less product by % of weight.

I never really understood why the different seasoning amounts used between whole muscle and ground jerky styles.

I would appreciate an explanation from someone who understands the reason behind this?

Jonathon if I were to use Willies to make reconstructed jerky would I have to change anything? I wouldn’t use sure gel but I would probably use smoked meat stabilizer so I could smoke it the same day.

Some jerky seasonings recipes will call for a larger amount of seasoning per lb of ground meat than for whole muscle jerky.

Not sure about Excalibur though?

I’ve never had luck running my Traeger on the smoke setting. It always wanted to burn itself out and throw a LER code. I did recently upgrade to a unit with supersmoke and the new D2 controller. It seems to run much better @165. I ran at this temp for the first couple hours of the smoke. Pictures are below.