Walton's Bold Jerky Seasoning

Walton's Bold Jerky Seasoning

Excalibur Seasoning

Awesome strong flavor with a little heat as well without being too spicy or over powering. One of the Walton's favorite blends for making jerky. A great blend of seasoning that is popular with almost everyone!

Features:

• 1.42 lb package
• Seasons 25 lb of meat
• Includes necessary Sure Cure package

Meatgistics - Walton's Learning Center

Learn about How to Make Homemade 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 Bold Jerky Seasoning?

Walton's Bold Jerky Seasoning is a custom blend from Excalibur Seasoning and Walton's based off of our most popular selling snack stick seasoning, Willie's Snack Stick Seasoning. It was formulated to better suit jerky with a slight change of ingredients to reduce some of the heat that Willie's has when used as a jerky seasoning, while still retaining what we would consider to be one of the best flavor profiles and most popular flavorings for jerky or snack sticks.

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