Jonathon Thanks J, Restructured! Is what I meant lol. Well when you consider having to lay out all the meat it takes about the same time or even less than muscle meat, I’ve done hundreds of pounds that way as well, plus what Im really going for is consistency, you get the same thickness with every piece so drying is the same all around. I also mix really well for good protein extraction to get that consistent chew of each piece. For me everything is regimented, spice amounts, mix time, temp and dry time etc. In doing that I get the exact same product every time.

My latest batch of Teriyaki Beef Jerky, 10lbs of Reconstructed Top Round London broil.

Did I miss the announcement? Who won the July Give Away?

boomer17 Welcome Boomer, Wow those are some meats I know I’ve never tried, sounds very cool. I look forward to hearing about and seeing those meats processed.

SmokeyBones Welcome aboard SB, Im pretty new here as well but I’ve already found a ton of great info, snoop around and you’ll find a wealth of knowlege.

Jonathon Hey Jonathan thanks! That little plug is hard as a rock when it comes out lol, I’m sure the bread would work for your aplication as well, also the dog loves it.

Well not so much of a trick, its just my way of getting that last bit of meat out of the nozzle when using my Cabela’s Jerky Blaster (FYI best gun I’ve used) Anyway once your down to your last 1/2 tube of meat, open the tube from the opposite side of the nozzle, take 2 slices of bread and roll them up, put those in the open end of your tube, re assemble the gun and finish the job. At the end it helps clean out the tube and only leaves you with that tiny bit of meat, flatten it out and add to your rack. Hope it helps out.

Jonathon That’s a great video Jonathon, one question though? After adding all that sugar was it over the top sweet?

Jonathon Thanks J, yeah I’m with you on premixed seasonings as well, but I usually use that as the base and add my own seasoning to suit my taste. I just didn’t think it was as simple as Sugar LOL.

Hi guys,

What are you all using for Sweetner’s for Jerky? I’m trying to find the best product and proper ratio per pound.

Thanks much, Gary T.

Jonathon Thanks much Jonathan, well if that’s the case it’s a no brainer NOT to mix in the cure prematurely. I’d hate to waste a good batch Jerky cause the cure didn’t work. Thanks again for the great info.

Hello Everyone,
Gary T. From Branford CT, I’ve been making jerky for some 30 years now, not sure how I missed Waltons site but I’m glad I found it, great to see all the videos tips and forums.

Trying the Waltons BOLD Jerky seasoning today in a restructured mix, I normally try a mix as is the 1st time then alter to my taste later on, I needs TONS of flavor so I’m hoping this one does the trick. I also bought the Teriyaki & Cajun to try.

Thanks for the invite. Gary T.

Hi Guys,
Quick question? Why is it NOT recommended to mix your cure and seasoning until it’s ready to be used??

Because the Excalibur Jerky Seasoning comes in bags suited to use 25# of meat I wanted to break it down into smaller mixing batches, I know I don’t mix 25# of meat at a time, I usually cut it in half for 12.5# each. Anyway I’d really like to mix all the cure and seasoning once then break in down for smaller batches of meat for later use, also when I say later I only mean like 1-3 months.
Thanks Gary T.