<![CDATA[Restructured jerky]]>What is the best lean to fat ratio to use for restructured beef jerky

]]>https://waltonsdev.nodebb.com/topic/859/restructured-jerkyRSS for NodeThu, 10 Sep 2026 21:42:05 GMTWed, 21 Nov 2018 01:12:03 GMT60<![CDATA[Reply to Restructured jerky on Thu, 17 Oct 2019 12:29:24 GMT]]>Jonathon will do thank you.

]]>https://waltonsdev.nodebb.com/post/8432https://waltonsdev.nodebb.com/post/8432Thu, 17 Oct 2019 12:29:24 GMT<![CDATA[Reply to Restructured jerky on Mon, 07 Oct 2019 21:29:28 GMT]]>BrianB If you used some Sure Gel it might work as that will help with the binding and keep everything together. It needs some fat though so maybe take the trim off of a pork butt and try that?

]]>https://waltonsdev.nodebb.com/post/8175https://waltonsdev.nodebb.com/post/8175Mon, 07 Oct 2019 21:29:28 GMT<![CDATA[Reply to Restructured jerky on Sun, 06 Oct 2019 21:38:44 GMT]]>Would it work to grind venison without fat to make the restructured jerky or would that be too lean?

]]>https://waltonsdev.nodebb.com/post/8166https://waltonsdev.nodebb.com/post/8166Sun, 06 Oct 2019 21:38:44 GMT<![CDATA[Reply to Restructured jerky on Wed, 21 Nov 2018 01:56:13 GMT]]>cannon-bob
Our official recommendation is “lean beef”. I would suggest this to be around 90/10. You could definitely go leaner if you wanted, or even towards 80/20, but I wouldn’t go fattier than 80/20. I would personally stick to around 90/10 or so.

You can read our full recipe and guide on restructured jerky here:
https://meatgistics.waltonsinc.com/topic/625/how-to-make-homemade-restructured-jerky-recipe

]]>https://waltonsdev.nodebb.com/post/2480https://waltonsdev.nodebb.com/post/2480Wed, 21 Nov 2018 01:56:13 GMT