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Jerky temp and time for smoker - Page 3

post #41 of 42
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 42
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.
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