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What is on my jerky I made?

post #1 of 10
Thread Starter 
A few pieces have some white areas on them. Here is a good pic of what I'm talking about. 6b9df699aa585648c7cf011b7db3e719.jpg
It's almost ash looking. I used ground deer seasoned with backwoods jerky seasoning. Mixed 5 pounds by hand and marinaded 28 or so hours.
post #2 of 10
Thread Starter 
015752c33910bdb7aa3532135f929558.jpg
5 # finish product. The Cajun has some kick to it.
post #3 of 10
Picture is hard to tell. Could be fat that rendered out. That will happen when the temp if the smoke chamber is to hot. What temp were you running the smoker at?
post #4 of 10
Thread Starter 
I had the temp set at 205. I stays right around that #/- a few degrees.
post #5 of 10

I think DS is correct. Looks like rendered fat. JMHO but a slightly lower temp may eliminate the problem. I like about 170 - 180* chamber temp. There is a variance of opinion on cure or no cure, JMHO but I feel safe using cure and a lower temp.  I don't think you have anything to worry about....

post #6 of 10

Yeah I think the above replies are correct. We used to see this back in the day a few times when I worked for a jerky company many years ago, I do believe it was because it dried too hot. Its all good. As long as its not white specks all over then you are good. 

post #7 of 10
Quote:
Originally Posted by jerkyguy View Post

Yeah I think the above replies are correct. We used to see this back in the day a few times when I worked for a jerky company many years ago, I do believe it was because it dried too hot. Its all good. As long as its not white specks all over then you are good. 
What would white specs all over possibly be?
post #8 of 10

Assuming the seasoning was applied in dry form..... if so, is it possible the seasoning had clump(s) in it and didn't mix in well enough? 

post #9 of 10

white specs is bacteria that will turn to mold very quickly.

post #10 of 10
Thread Starter 
Quote:
Originally Posted by JP61 View Post

Assuming the seasoning was applied in dry form..... if so, is it possible the seasoning had clump(s) in it and didn't mix in well enough? 

It was applied wet. The package says mix with so many oz per package. Next bach I'll do a little cooler like suggested. Thanks everyone with there replies.
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