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Dried Beef Step by Step (Great Stuff) - Page 5

post #81 of 82

 There was no way it got to 140 in 4 hours as I followed your method each time and it was always so close to my numbers it is scary.

 

 I'll make dried beef donuts out of the ones that didn't cure all the way thru.. LOL.. Wasn't that much of it, but losing any sucks.

 

 Griz

post #82 of 82
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Quote:
Originally Posted by ibdagriz View Post
 

 There was no way it got to 140 in 4 hours as I followed your method each time and it was always so close to my numbers it is scary.

 

 I'll make dried beef donuts out of the ones that didn't cure all the way thru.. LOL.. Wasn't that much of it, but losing any sucks.

 

 Griz


Like I said, it never happened to me, so I don't have any notations on what to do if it does.

However if I did have an uncured center, I would change my smoking temps to get it to 140° in under 4 hours.

Then I would slow it down & take my time getting it to 160° before pulling it.

That would make it safe to eat, and still get plenty of extra smoke on it while going from 140° to 160° IT.

 

Since there isn't much of it, Donuts should be fine.

 

Bear

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