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Jerky temp and time for smoker

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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.
 
Lil Tom said:
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.
Click to expand...
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.
 
DaveOmak said:
 
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....
Click to expand...
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
 
cmayna said:
 
DaveOmak said:
 
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....
Click to expand...
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
Click to expand...
 
Last edited:
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...
 
Hello all. I've been reading these threads and I'm still a bit confused. I want to make my first batch of jerky in the smoker. I've done jerky in a dehydrator many many times. Mostly using a soy sauce base or Claude's marinade. Please forgive the redundancy but I want to get this correct.

Step 1 marinate in a brine for 24-48 with cure #1
Step 2 pasteurize in brine to 160 degrees
Step 3 heat the MES 30 to 130 and let meat dry for an hour
Step 4 start smoke with AMNPS and increase temp 10 degrees an hour until
you reach 170-180 then cool and store.

Have I got this process correct.
 
Steve66 said:
Hello all. I've been reading these threads and I'm still a bit confused. I want to make my first batch of jerky in the smoker. I've done jerky in a dehydrator many many times. Mostly using a soy sauce base or Claude's marinade. Please forgive the redundancy but I want to get this correct.

Step 1 marinate in a brine for 24-48 with cure #1
Step 2 pasteurize in brine to 160 degrees (165 for poultry)..  cool the brine then add the cure #1...
Step 3 heat the MES 30 to 130 and let meat dry for an hour
Step 4 start smoke with AMNPS and increase temp 10 degrees an hour until
you reach 170-180 then cool and store.

Have I got this process correct.
Click to expand...
Nitrite starts to break down at ~130 ish deg. F....

http://extension.oregonstate.edu/fch/sites/default/files/documents/pnw_632_makingjerkyathome.pdf
 
Randyld60 said:
 
DaveOmak said:
 
Nitrite starts to break down at ~130 ish deg. F....

http://extension.oregonstate.edu/fch/sites/default/files/documents/pnw_632_makingjerkyathome.pdf
Click to expand...
After you pasteurize in brine at 160 degrees and let it cool and then add cure #1 how long should you let the meat set in the brine with cure#1 before smoking ?

Thanks Randy
Click to expand...
Randy, morning...   Overnight in the refer should do for 1/4" strips.... Thicker, longer...     Blot the brine.....  do NOT rinse...
 
Steve66 said:
The recipe doesn't include a "cure".
Click to expand...
Steve, morning....  There are recipes for those that use dehydrators and recipes for those that smoke in a smoker....    If anyone uses a smoker, it is best and strongly suggested you use cure #1 because of the possibility of botulism...
 
So this would be correct for 1/4 thick slices

Step 1 marinate in a brine for 12 to 24 hrs (without cure#1)
Step 2 pasteurize in brine to 160 degrees

Step 3 cool brine then add cure #1

Step 4 marinate 12 hrs

Step 5 heat the MES 30 to 130 and let meat dry for an hour
Step 6 start smoke with AMNPS and increase temp 10 degrees an hour until
you reach 170-180 then cool and store.

Thanks again Dave the knowledge here is GREAT

Randy
 
Last edited:
Below is an example of pasteurization for chicken...   similar stuff for beef and pork etc....   It's the pathogen that determines the time and temp..

Food Safety is About Temperature and Time

The FDA Food Code suggests cooking chicken to 165°F (74°C) to be sure all bacteria is killed and safe to eat. This temperature is suggested because at 165°F (74°C) the chicken achieves a 7-log[sub]10 reduction—meaning that 99.99999% of the bacteria present are destroyed—instantaneously: a foolproof rule to follow for safety. Salmonella isn’t anything to be trifled with, and 165°F (74°C) is indeed the temperature to target if preparing food for individuals at higher risk of illness (older adults, pregnant women, young children, and others with compromised immune systems).[/sub]

Not widely known is the fact that chicken can achieve the same 7-log10 reduction at temperatures as low as 136°F (58°C) as long as that temperature is held at 136°F (58°C) for at least 63.3 minutes. As the internal temperature increases, the holding time for a 7-log10 reduction decreases.

In a document from the [sub]USDA on [/sub]Time and Temperature Tables for Cooking Poultry Products[sub], the time cooked chicken must be held when brought to an internal temperature of 145°F (63°C) is 8.4 minutes. At 150°F (65.5°C) the time is reduced to only 2.7 minutes![/sub]
 
Last edited:
Another question from a newbie Dave should the cure #1 be mixed at [if gte mso 9]><xml> <o:OfficeDocumentSettings> <o:RelyOnVML/> <o:AllowPNG/> </o:OfficeDocumentSettings></xml><![endif][if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:TrackMoves/> <w:TrackFormatting/> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:DoNotPromoteQF/> <w:LidThemeOther>EN-US</w:LidThemeOther> <w:LidThemeAsian>X-NONE</w:LidThemeAsian> <w:LidThemeComplexScript>X-NONE</w:LidThemeComplexScript> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> <w:SplitPgBreakAndParaMark/> <w:EnableOpenTypeKerning/> <w:DontFlipMirrorIndents/> <w:OverrideTableStyleHps/> </w:Compatibility> <m:mathPr> <m:mathFont m:val="Cambria Math"/> <m:brkBin 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Accent 6"/> <w:LsdException Locked="false" Priority="67" SemiHidden="false" UnhideWhenUsed="false" Name="Medium Grid 1 Accent 6"/> <w:LsdException Locked="false" Priority="68" SemiHidden="false" UnhideWhenUsed="false" Name="Medium Grid 2 Accent 6"/> <w:LsdException Locked="false" Priority="69" SemiHidden="false" UnhideWhenUsed="false" Name="Medium Grid 3 Accent 6"/> <w:LsdException Locked="false" Priority="70" SemiHidden="false" UnhideWhenUsed="false" Name="Dark List Accent 6"/> <w:LsdException Locked="false" Priority="71" SemiHidden="false" UnhideWhenUsed="false" Name="Colorful Shading Accent 6"/> <w:LsdException Locked="false" Priority="72" SemiHidden="false" UnhideWhenUsed="false" Name="Colorful List Accent 6"/> <w:LsdException Locked="false" Priority="73" SemiHidden="false" UnhideWhenUsed="false" Name="Colorful Grid Accent 6"/> <w:LsdException Locked="false" Priority="19" SemiHidden="false" UnhideWhenUsed="false" QFormat="true" Name="Subtle Emphasis"/> <w:LsdException Locked="false" Priority="21" SemiHidden="false" UnhideWhenUsed="false" QFormat="true" Name="Intense Emphasis"/> <w:LsdException Locked="false" Priority="31" SemiHidden="false" UnhideWhenUsed="false" QFormat="true" Name="Subtle Reference"/> <w:LsdException Locked="false" Priority="32" SemiHidden="false" UnhideWhenUsed="false" QFormat="true" Name="Intense Reference"/> <w:LsdException Locked="false" Priority="33" SemiHidden="false" UnhideWhenUsed="false" QFormat="true" Name="Book Title"/> <w:LsdException Locked="false" Priority="37" Name="Bibliography"/> <w:LsdException Locked="false" Priority="39" QFormat="true" Name="TOC Heading"/> </w:LatentStyles></xml><![endif][if gte mso 10]><style> /* Style Definitions */ table.MsoNormalTable{mso-style-name:"Table Normal";mso-tstyle-rowband-size:0;mso-tstyle-colband-size:0;mso-style-noshow:yes;mso-style-priority:99;mso-style-parent:"";mso-padding-alt:0in 5.4pt 0in 5.4pt;mso-para-margin-top:0in;mso-para-margin-right:0in;mso-para-margin-bottom:10.0pt;mso-para-margin-left:0in;line-height:115%;mso-pagination:widow-orphan;font-size:11.0pt;font-family:"Calibri","sans-serif";mso-ascii-font-family:Calibri;mso-ascii-theme-font:minor-latin;mso-hansi-font-family:Calibri;mso-hansi-theme-font:minor-latin;mso-bidi-font-family:"Times New Roman";mso-bidi-theme-font:minor-bidi;}</style><![endif]150 Ppm nitrite, 156 Ppm nitrite, or 120 Ppm for jerky I have seen all these numbers used after reading several posts or am I just splitting hairs ?

Thanks Randy
 
Last edited:
156 is a good target...   +/- 10 Ppm is no big deal...  even 120 is fine as it is the minimum amount you should use....    The nitrite dissipates during cooking of the meat down to about 20% of original....
 
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