• My latest batch of Teriyaki Beef Jerky, 10lbs of Reconstructed Top Round London broil. 0_1533613374612_20180805_174746-1.jpg

  • Team Blue Admin Walton's Employee Power User

    Gary T That looks awesome, the more jerky I have been making the more I am liking restructured. It’s an extra step or two but I think the seasoning and cure is better distributed. Now, when I do whole muscle here I just use or KMV Vac Tumbler which takes care of that problem but when I don’t have that I prefer the finished product from restructuring it.


  • Jonathon Thanks J, Restructured! Is what I meant lol. Well when you consider having to lay out all the meat it takes about the same time or even less than muscle meat, I’ve done hundreds of pounds that way as well, plus what Im really going for is consistency, you get the same thickness with every piece so drying is the same all around. I also mix really well for good protein extraction to get that consistent chew of each piece. For me everything is regimented, spice amounts, mix time, temp and dry time etc. In doing that I get the exact same product every time.

  • Team Blue Admin Walton's Employee Power User

    Yeah, i’ve seen people do it both ways on protein extraction and it makes sense that more extraction would result in a more consistent bite and chew throughout, thanks for the information!

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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.

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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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