I’ve been making both ground and muscle meat jerky for many years. This is is the first time I’ve used Waltons seasoning and looking forward to some of their flavors i. e. Bloody Mary
I want to share a proven process that works great for me. I’ve use various seasoning suppliers and none recommend this step.
After I season the raw meat (dry no water), I vaccume pack the seasoned meat and store in refrigerator for a minimum of 3 weeks.
Then I smoke/dry as recommended.
The flavor is so much better distributed through the meat.
