When we make restructured jerky, we want to treat the meat like a snack stick while mixing. We need to get good protein extraction during the mixing process. Additives like Sure Gel are optional and should be used if you are making a large batch or you are concerned with your ability to get the meat mixed well enough to allow the proteins to bind to each other.

After making sure we had a good bind we rolled the meat into small balls and loaded them into the Walton's jerky Gun and began extruding it onto the racks of our new Dehydrator. The Walton's Dehydrator is not yet available for purchase but should be shortly. The reason we were confident in doing this batch in the dehydrator instead of a smoker is that this dehydrator will reach 195° F so we can quickly get the meat to 160° F before beginning the drying process.

When we had finished extruding the meat, we noticed that there was still some meat in the nozzle that could not be pushed out. Well, that sounded like a perfect time to use the Walton's Stuffer Flusher Eggs to make sure we got this employee as much of his deer meat back as possible. As you can see the flusher eggs are flexible enough to be forced all the way down the nozzle and the very end of the Flusher Egg started coming out of the nozzle making sure we got as much of the meat out onto the jerky screen!

Losing any of your deer or other wild game meat has always seemed like a shame to us, you put in a lot of hard work harvesting that meat, and to lose some so close to the end of the processing just doesn't feel right. So, we do everything we can think of to make sure you reduce waste and increase your harvest!

As you can see here, the egg pushed nearly all the meat out onto the screen and gave us another 4-5" of jerky to enjoy!