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Jerky temp and time for smoker - Page 3

post #41 of 45
Thanks for the safety info. A friend asked me to make some jerky for him. Gonna use cure #1 and now adding in the pasteurization step before hitting the smoker to dry.
post #42 of 45
Quote:
Originally Posted by Lil Tom View Post


How the heck do you keep the meat so red. Every time I let mine cure for 48 hours it turns gray and ugly looking. It tastes good but I think the appearance could be more pleasing.
I'm speaking in general here, not specifically about jerky, but I've found the bottom of the meat is dull dead flesh grey when cooking on a bbq mat or in a foil pan. I think it sits in its own juices and "boils" the meat instead of smokeing it. I get sexy red smoke ring all the way around when I cook right on the grill. If you really want to cook on a mat flip it a few times in the fist couple hours.
post #43 of 45
Quote:
Originally Posted by DaveOmak View Post
 

What I have not been doing, but certainly will in the future, is to bring the meat up to 160 while it is in the brine so I'm sure to properly pasteurize it before smoking it.

I'm glad that you posted that link and those charts.


Looking at the charts, when you add the meat to the brine, and say you are going to marinate for 24 hours or so in the refer, after the brining time heat the meat in the brine to one of the recommended time / temps to insure it is pasteurized...   or to 160 for zero seconds and you are good to go....


Found this thread to be quite the eye opener.  Dave, are you now bringing the meat up to 160 while it's in the brine?  Even when using cure#1 in the brine?  One can never be too cautious when dealing with raw meats.

 

Craig

post #44 of 45
Quote:
Originally Posted by cmayna View Post
 
Quote:
Originally Posted by DaveOmak View Post
 

What I have not been doing, but certainly will in the future, is to bring the meat up to 160 while it is in the brine so I'm sure to properly pasteurize it before smoking it.

I'm glad that you posted that link and those charts.


Looking at the charts, when you add the meat to the brine, and say you are going to marinate for 24 hours or so in the refer, after the brining time heat the meat in the brine to one of the recommended time / temps to insure it is pasteurized...   or to 160 for zero seconds and you are good to go....


Found this thread to be quite the eye opener.  Dave, are you now bringing the meat up to 160 while it's in the brine? 

That was in response to a member who had some concerns about taking the IT of a thin hunk of jerky...  You can easily take the temp. of the brining liquid and be sure the meat got to that temp...  Cool the liquid THEN add cure #1 to the liquid if you chose to smoke it...

 

I screwed up...    cure #1 starts to break down at 130-140 deg. F...   Do not elevate the heat until you have completed the smoke cycle... 
Sorry folks....   too many rules when it comes to this stuff...  some can overlap others, some can not...  If I wasn't getting so old, I could remember all this stuff

 

Even when using cure#1 in the brine?    I'm not sure if cure #1 has enough microbial action to eliminate all bacteria..   Soooo, 160 would be good, OR

Use the pasteurization table to kill bacteria at a lower temperature..  Do the pasteurization thing, while the meat is still wet, so bacteria don't go through the dehydration process...  an extra precautionary step is good and not too much work...  Kind of like," seat belts save lives so I put a 5 point racing harness in my car".. 

 

One can never be too cautious when dealing with raw meats.

 

Craig


Edited by DaveOmak - 1/3/17 at 10:07am
post #45 of 45

there are many that will argue the use of Cure #1.  I am a FIRM BELIEVER of using it in every batch of jerky I do, whether in the smoker or dehydrator. 

I get a little crap from some of the "old timers" who say they've been doing jerky for 5o years and haven't died yet.  I'm glad they haven't died.....but it only takes one bad piece of

jerky to turn things nasty real quick...

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