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Beef Jerky done too quick?

post #1 of 4
Thread Starter 

I bought a Masterbuilt 40" propane 3 months back. I did the modifications recommended that I found on these forums. I made a few batches of jerky in it that turned out pretty good to my taste and my buddies love it as well. But When looking around the forums pretty much everyone says they smoke jerky for 5 to 6 hours or more. If I do that I will pulverize my jerky! ATM the lowest I can get my smoker is 190 to 200. I use eye of round cut 1/4" sometimes slightly thicker. Cure #1 and marinaded for 24 hours. My jerky is usually done between 2 to 3 hours no more. I usually vaccum seal it and tell my friends to place it on the fridge. Is this Jerky safe or should I be concerned that I might get a friend sick? I read all the safety on Jerky but they only talk about low temps not High for short time.  

post #2 of 4
Your temps are why your jerky is down faster. I start mine with the smoker around 120, then bump the temp 10 degrees every hour.

Since you are using cure and fully cooking the meat your jerky is fine.
post #3 of 4

The 6 hour guys are smoking at 160 and then lowering it to get smokey and dry slowly. At 190-200 it will go fast. Dry to the texture you like and pull it. The refrigerature is a good idea unless you get it really dry, not crumbly but dry. Since you need equipment to measure the level of water activity, stick with the refer.. You friends won't get sick doing what you do now...JJ

post #4 of 4
Thread Starter 

Thanks for the quick reply! I realize that high temps is the reason for the fast cook. Was just worried on safety. Next mod will be a needle valve to control the flow of propane to my smoker, that should bring me down close to 160.

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