• PK100

    I viewed the video on youtube for tinder jerky. I noticed that sugar was used to make the jerky tinder. It seems like a lot of sugar. Won’t that change the tasee of the final product? Also, Jonathon says to use a tumbler. I don’t have one so I was thinking about putting the jerky in a vacuum bag over night. Will this help? Just a note, I don’t care how jerky is, tough or not. My wife and others rather it not be tough.

  • Team Blue Admin Walton's Employee Power User

    no_eyes_processor Yes, it absolutely changes the taste as well as the texture but with the Waltons bold and bloody mary I liked it with more sugar (huge surprise) so that wasn’t an issue. We went over 3 method for marinating the meat and getting it to pick up as much of the solution as possible in this post https://meatgistics.waltonsinc.com/topic/2271/tender-jerky-using-home-equipment Long story short, just letting it sit in the solution overnight isn’t very effective, vac sealing is better and vac sealing and then occasionally massaging the meat through the bag is the most effective way (outside of a vacuum tumbler) to get your meat to pick up the solution.

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Meatgistics is brought to you by Walton's (waltons.com). Meatgistics is a community site, knowledgebase, forum, blog, learning center, and a sharing site. You can find help and ask questions about anything related to meat processing, smoking and grilling meats, plus a whole lot more. Join Austin & Jon from Walton's and sign up for our Meatgistics community today. We have created Meagistics University, where we broke down meat processing into different categories and then broke it down into a class like structure. The introductory classes are 10s, the intermediate are 20s, and advanced are 30s.

About Walton's

Walton's Inc. sells meat processing equipment and supplies, including all of the Seasoning, Equipment, Supplies, Packaging, and Casings needed to make almost any type of sausage. Walton's sells to the commercial customer with a focus on the small to medium-sized processing plants or butcher shops, and directly to the hunter or processor who makes their own product at home. Whether you are a commercial or retail customer of Walton's you will be receiving the exact same seasoning and supplies, we do not have a different "line" for commercial and retail customers so that everyone can make the best sausage or jerky possible!

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