Jesser I make all mine all flavors with venison, pork and pork fat
Hello everyone, I am very new at this so please help me out. I just received my first order of Waltons bold jerky seasoning. I am making 5 lbs. I look at the conversion table to help me out, but do you just mix it dry or can you make a marinade?
veman I believe the instructions recommend 8 oz of water per 5 lbs of meat. Refer to this thread on making jerky. I’m following the recipe today with 5 lbs myself
ok thanks. we will give it a try
one more question, how much cure for the 5 lb? Thanks in advance
veman Walton’s has a conversion chart for 1 and 5 lb batches of just about every seasoning offered at the link below. I have included a picture of the Walton’s recommended amount of sure cure. I myself, convert everything to grams and use a scale. In this case it would be 1.12 grams of sure cure per lb of meat. You would need 5.6 grams for a 5 lb batch.
Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage last edited by
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