How to make jerky with Walton's
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ADDITIVES
1 package Excalibur Jerky Seasoning
1oz Sure Cure (packet included with seasoning)
Water (Just enough to cover meat if marinating)
Hickory Smoke Powder (Optional, adds a smoke flavor without a smoker)
This is for standard jerky, not the tender jerky we often make and send out here. If you want to know how to make that visit How to Make Tender Beef Jerky
SLICING
Whether you are using a Meat Slicer, the Jerky Slicing Blades on the Walton’s Tenderizer Attachment or just a knife you will want to partially freeze your meat before slicing, as this will allow for a more even thickness.
With the Meat Slicer slice across the grain for maximum tenderness. You might experience a “tail” on the meat as you slice, this is where the end that is furthest away from the blade will begin to be pushed backward instead of cutting cleanly through. A good way to prevent this is to give your meat a 1/4 turn every few passes. Adjust the knob on the slicer until you have the meat as thick as you want it, sadly there is no number setting that will be the same on all slicers, so when you find the thickness you like make a mark on your slicer to be able to easily replicate it next time.
If you are using the Tenderizer with the jerky blades you need to cut the meat thin enough to it will easily feed down through the opening in the tenderizer. This thickness does not need to be uniform as the blades will cut the meat evenly as they pass through the tenderizer.
If you have something like the Precise Slice Knife you can get a somewhat consistent thickness but it is much harder than using a Meat Slicer or the Jerky Blades with the tenderizer.
MARINATING/TUMBLING
For tumbling add your water, seasoning, cure, and any other additives you are using to your chamber and mix until all seasoning is suspended in the water. Add your meat and pull as much of a vacuum as your tumbler will allow. Tumble on low for 30 minutes or until all the solution has been absorbed by the meat. Tumbling helps pull the muscle fibers apart and allows the solution to be absorbed far quicker than marinating. Be careful not to over-tumble or you will begin to extract the proteins, which will make laying your meat out on a screen much harder and can lead to ghosting. This is where a few days after processing you begin to see a dry white substance on the outside of your jerky.
TRANSFERING TO SMOKER/OVEN
If you are using a smoker lay all of your meat flat out on screens, being careful to leave at least a 4"x4" open space in the middle of the screen. We call this a chimney and it allows for more even airflow through all the screens.
If you are using an oven you can lay your meat out on a Waltons Jerky Pan and Racks or a similar patterned screen.
If you used the Tenderizer with the jerky blade attachment a good way to evenly cook and dehydrate your jerky is by pushing a toothpick or a skewer through one end of it and then hanging the meat through the rack of your oven. This allows the air to access all of the meat without having to turn it.
THERMAL PROCESSING SMOKER
Lay seasoned jerky strips on jerky screens or smoke screens and place in smoker, smokehouse, oven, or dehydrator to cook. Fold one piece of the jerky over a probe thermometer to get the internal temperature readings.
130F for 1 hour (open damper on smoker, no smoke)
150F for 2 hours (2/3 closed damper on smoker, add smoke)
175F until internal meat temp of 160F
Optional - Back temperature down to 160°F and continue dehydrating until it has reached the desired level of doneness.
THERMAL PROCESSING OVEN
200F until your meat is 160°F internal temp to kill harmful bacteria
If you have a convection oven (fan) set your smoker to 175° F or the lowest your oven will go and allow it to go until your jerky has reached the desired level of dryness.
If you do not have a convection oven prop your door open with a wooden spoon to allow air to circulate, this will help with the drying process.
THERMAL PROCESSING OVEN AND DEHYDRATOR
Follow the 1st step in the Thermal processing oven section above. Once your meat has hit 160°F in your oven remove it from the oven and move it to your dehydrator. Set your dehydrator between 130-160 and run the unit until the jerky has reached the desired level of dryness.
COOLING
Hold at room temp for 1-2 hours before moving to the refrigerator/freezer. After we are totally done with the cooling process, then we will package in vacuum pouches for longer-term storage.
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6 окт 2024
