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Jerky question..........Helppppppp

post #1 of 4
Thread Starter 

Put in a couple pounds of hand sliced venison to make jerky.


Gave it about 5 hour marinade in Backwoods original from Bass Pro.


I made a bit of a boo boo though I think.


I put it in at 225 for the first 1 hour 10 minutes.


I have sinced turned it down to 150 and cranked the vent wide open.


Should this still be ok??

post #2 of 4

that 225 for over a hour likely cooked the meat since it was thinly i think your OK

post #3 of 4

When making jerky, the temp of the meat should be brought up to 160 while it is still wet... in the first hour is very good.....  that kills all the bad bacteria....  If using a recipe that contains cure #1, that rule does not apply...  a final temp of 160 is OK after 8 or 12 or 16 hours....  the cure takes care of the bacteria.....


the jerky is fine....   enjoy...

post #4 of 4

  Should still be some awesome jerky!



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