Ground Jerky water

[BrianGSDTexoma]

I getting ready to mix my Walton ground beef jerkys. I just doing couple 1 lb batches. Do I need add water to this?

 

[boykjo]

I would follow the instructions on the label.

Boykjo

 

[boykjo]

I just watched the video on their website. It says to add a few oz of water till the meat becomes sticky. It looked like he was doing a larger batch than 1 lb though. Add the seasoning and small amounts of water at a time and mix till it become tacky or stick. try not to use too much water. not good in jerky.

Boykjo

 

[BrianGSDTexoma]

Not really finding much on small batches. I just sprinkled a 1/4 tsp cure on meat and 2 Tbs of seasoning. Said to use 3 but that looks like a lot of seasoning. I will test tomorrow before using.

 

[mike243]

I add my seasonings and cure to a little water,I feel that it distributes the cure better, water evaporates and wont change any thing imo. its supposed to set overnight If I remember correctly before smoking or dehydrating , should be some directions with the kit if that's what you are using

 

[boykjo]

The seasoning should be for an amount like 10 lbs. convert 10 lbs to grams and divide by 10. this should give you and exact amount per lb in grams. 10 lbs = 4535.92. gr 10/4535 = 453 grams seasoning per lb

The above is an example
your seasoning package should say how much it makes

Boykjo

 

[Winterrider]

When I did my Waltons Bloody Mary jerky , I did not add water. I did use slightly more than called for in a 5# batch, otherwise it was difficult to get seasoning on all pieces. Place in fridge rotate pieces at least once. Have fun and enjoy.

Edit: My mistake , I missed the "ground" jerky part. Found this on their site.
Looks like 8 oz water / 5#

How To Make Homemade Jerky - Recipe

How To Make Homemade Jerky Learn how to make homemade jerky with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below. What Is Jerky? In a simple definition, jerky is just...

meatgistics.waltonsinc.com

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[Steve H]

Adding water to the spices and cure helps to ensure that it is mixed completely with the meat without having spice balls. And to help it glide through the stuffer a bit easier. You should just adjust the amounts accordingly to the directions.