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Cure question

post #1 of 5
Thread Starter 
If I buy a roast, I can toss it on the smoker, pull it off when it's 130 at the center, slice and eat. How come if preslice it for jerky and Smoke to 170 I have to cure it first?
post #2 of 5
Jerky is cooked (actually dehydrated, not cooked) WAYYYY slower/lower than the roast... the meat will be under 140` IT for much longer than the 4 hr mark...
post #3 of 5
Thread Starter 
Oh so it's the time it's 'just warm' that let's bacteria grow?
post #4 of 5
The roast is what is called a "whole muscle"... the interior of the meat is considered sterile... Searing or salting or subjecting the outside of the meat to temps well above 140 F, for 15-20 minutes, kills all surface bacteria... as long as you don't poke, prod, infuse or inject ANYTHING into the meat, it is safe to eat at any temp above 130 ish.....
post #5 of 5
Thread Starter 
OK, that makes sense, thanks!
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