• Yearling

    Has anyone tried the Reuben sausage seasoning in making beef jerkey? Thanks

  • Team Blue Admin Walton's Employee Power User

    Reuben Flavored Bratwurst Seasoning ingredients are:

    ( Salt, Sugar, Sauerkraut Type Flavor (Salt, Natural Flavors, Canola Oil), Natural Thousand Island Dressing Type Flavor (Sugar, Natural Flavor [Contains Canola Oil], Maltodextrin, Nonfat Dry Milk, Tapioca Starch, Spice (Mustard), Modified Food Starch, Autolyzed Yeast Extract, Vinegar Solids, Gum Arabic), Corned Beef Type Flavor (Maltodextrin, Autolyzed Yeast Extract, Natural Flavors, Garlic Powder), Sodium Phosphate (6.3%), Spices (Including Whole Caraway Seed), Garlic Powder. Contains: Milk)

    So, that would be interesting. It is designed to be a cured sausage seasoning so the salt level is already pretty high. Normally a jerky seasoning is light compared to a sausage seasoning because it is supposed to be a topically applied seasoning and because you are generally seasoning a meat block that is going to lose around 50% of its green weight during cooking/smoking, dehydrating to make it jerky.

    I’d imagine not cutting it backl somewhat could give you an overly salty product, but I have never tried it so I can’t give you a % to cut it down by, sorry! A suggestion would be to do a very small batch and cut the amount of seasoning per lb by 25% or so, see how you like it and go from there.

  • Yearling

    Has anyone tried using pork loin to make jerkey? It would seem like a good cut of meat, little to no fat and easy to cut 1/4" - 3/8" slices.


  • geraldr622 Yes I have. It is good and easy to cut up like you said. I do my jerky a little differently then most. Mine is cut 3/4" thick and in 3/4" strips. It’s more like steak bites. Nice and tender this way. IMG_20220203_114427_854.jpg

  • Yearling

    Great - Thanks for the feed back. I will be using that for the next batch of Jerky!!


  • geraldr622 Enjoy!

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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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