Colorado Beef Jerky (MSG)

SKU:
4550340022
  • Colorado Beef Jerky
$20.99
Bulk Pricing:
Buy 12 or above and pay only $18.99 each
Availability: Ships Same Business Day
UPC:
729009036178
Shipping Weight:
3.00 LBS
Frequently bought together:

Description

Colorado Beef Jerky

Excalibur

The classic beef jerky seasoning from Excalibur. Classic salt, sugar, mustard seed and garlic powder will make great jerky out of beef, deer, elk, or any other wild game!

Features:

  • Seasonings 100 lb of meat
  • 4 oz sure cure

Specifications:

  • .8 lb 25 lb batch
  • 2.875 100 lb batch

View our full Seasonings Conversion Chart to measure out smaller 1 lb or 5 lb batches with other seasonings.

Meatgistics - Walton's Learning Center

Learn about Smoked vs Dehydrated Jerky in the Walton's Learning Center. Plus, join in on the Walton's Community and ask questions about any related to meat.

Walton’s Meat Recipes

Find Walton’s Meat Recipes for snack sticks, summer sausage, jerky, hams, bacon, and many more delicious meat snacks in the Walton's Learning Center at Meatgistics: Walton's Online Community

What is Jerky?

In a simple definition, jerky is just dried meat. Jerky can be a whole muscle or ground and restructured product. Seasoned strips of meat are cured and dried in an oven, dehydrator, grill, smoker, or smokehouse. Whole muscle is made by slicing a whole cut of meat into thin strips, while restructured jerky is a ground and formed product that is extruded into strips, by something like our All-Around Jerky Maker. Be prepared for a 50-75% loss in the weight of the product once it is completely cooked and dried. Use meats that are extremely lean, with as little of fat as possible. Inside round is Walton’s preferred cut of meat to use, and we recommend slicing against the grain of the meat.

Tips for Cutting and Slicing the Best Jerky Meat?

One of the most overlooked aspects of making whole muscle jerky is the breaking down of the muscle into strips. If you are able to have uniformity in your slices they will all marinate, cook and dehydrate at the same rate. This will give you an entire batch of perfect jerky instead of some pieces being too tough and dry and some being too moist and not fully cooked. The easiest way to achieve this is with a Meat Slicer that will allow you to set your cut your stips to the desired thickness. Make sure you are cutting against the grain when you are slicing your meat, this will give you more tender pieces that are easier to chew. If you are having trouble slicing a good tip is to get the meat as cold as possible and slicing will be much easier

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