So I picked up a nice Angus Rump Roast yesterday. Removed the fat cap, froze if for a while, and then sliced it against the grain on an electric slicer ( the slices came our really nice, about 1/4 inch thick).
I have it marinating in a mix of Soy Sauce, Brown Sugar, Sriracha, and garlic powder. I plan to smoke it tomorrow on my MES 30 at around 160 degrees for about 5 hours.
Sound Okay? There is a LOT of info around this site, and much of it conflicts ( personal taste and all that), but I have a few questions:
1. The Soy Sauce is acting as a cure, right? I dont mind keeping the jerky in the fridge, as it will be gone within a day or two. I just want to be sure that this is ok
2. How do I check the temp of the meat? I have a maverick, but the meat is so thin that the probe will poke through. Can I get away with just the very tip of the probe being on there? is that enough for a reading?
3. Can I eat it immediately after it comes out of the smoker, or does it have to chill in the fridge?
Thanks guys! Im uptight about this!
I have it marinating in a mix of Soy Sauce, Brown Sugar, Sriracha, and garlic powder. I plan to smoke it tomorrow on my MES 30 at around 160 degrees for about 5 hours.
Sound Okay? There is a LOT of info around this site, and much of it conflicts ( personal taste and all that), but I have a few questions:
1. The Soy Sauce is acting as a cure, right? I dont mind keeping the jerky in the fridge, as it will be gone within a day or two. I just want to be sure that this is ok
2. How do I check the temp of the meat? I have a maverick, but the meat is so thin that the probe will poke through. Can I get away with just the very tip of the probe being on there? is that enough for a reading?
3. Can I eat it immediately after it comes out of the smoker, or does it have to chill in the fridge?
Thanks guys! Im uptight about this!
