Ground and Formed Jerky and Himalayan Salt Grilling Slabs

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    Ground and Formed Jerky

    Weekly Blog Post - Ground and Formed Jerky and Himalayan Salt Grilling Slabs

    Find out what's going on at Walton's and Meatgistics this week. We will have a loose schedule for soon to be released videos, what we are working on long term and maybe a few quick tips and tricks that are on our mind!

    Himalayan Salt Grilling Slabs

    What Videos are being released soon?

    Himalayan Salt Grilling Slabs - Salt is a key ingredient in almost any meat recipe. It improves the general flavor of almost any meat and has many other benefits as well. What happens when instead of putting salt on your steak you put steak on your salt? Himalayan Salt Blocks Like this one from Cameron’s have been increasing in popularity as a cooking and grilling surface. The Camerons Himalayan Salt Slab is 8" x 8" and is 1.5 inches thick.

    Ground and Formed Jerky - The simplest definition of Jerky is just meat that has been cured and dried. There are many different ways to make and process jerky the most common being sliced whole muscle or restructured jerky. I am going to be making a restructured jerky using a Grinder, like the Walton’s Kitchen #8 Grinder, a meat mixer, a Walton’s Stuffer with the All-Around Jerky Maker and a smoker to cook and dehydrate it.

    What Projects are we looking ahead at?

    We are putting together a chart for Jerky, Snack Stick and all types of Sausage Seasonings that will give the weight and measurements such as Cups, Tablespoons and Teaspoons for 1 lb and 5 lb batches. This way if you are not making the entire batch you can quickly reference this chart and even if you don’t have a scale that will measure in fractions of ounces you will know how much seasoning to use. We chose 1 and 5 lb sizes to allow people to find any amount easily, if you are making a 12 lb batch just use 2 of the 5 lb and 2 of the 1 lb amounts!

    What’s on our Mind?

    As I am measuring out all these seasonings it has reminded that we have a crazy amount of variety of flavors for Brats and Snack Sticks. One question we get asked often is if it is okay to use a Brat or Snack Stick seasoning to make Jerky or vice versa and the answer is pretty much always yes! There are two things to keep in mind though, if you are using a Bratwurst Seasoning to make Jerky then you need to purchase extra cure as the Bratwurst Seasoning will not include the necessary package of sure cure. The same is true the other way around, if you are making a Brat from a jerky seasoning then you do not need to add the sure cure package. The second thing to know is if you are using a Brat, Summer Sausage or Snack Stick seasoning as a jerky seasoning it is going to have a stronger taste than you might be used to.

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About Meatgistics

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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