Recent content by Allan28

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    Favorite Jerky Seasoning

    So far my favorite is High Mountain Cracked Pepper and garlic, just a bit hotter than expected. So want to try the Owens Cracked Pepper and garlic as mentioned, to see if it's a bit milder? Also want to try Con Yeager Hillbilly seasoning as many I know claim is really good, but don't see much...
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    Freezing cured meat?

    If there is any doubt, I'll just toss it, as it's only 1 lb.
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    Freezing cured meat?

    I understand that, but that's not the question. As I stated my first batch of ground jerky I had about 1lb extra that wouldn't fit in my smoker and was already mixed with seasoning and cure once thawed. Not having the time to smoke this extra lb., I re froze it, and figured I'd look into it to...
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    Freezing cured meat?

    Thanks, but assuming you can't smoke within the next 24 hrs, is it safe to re freeze marinated meat and smoke at a later date?
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    Freezing cured meat?

    I'm in the process of thawing some meat (muscle cut) for jerky, and will be using a Hi Mountain seasoning kit with cure. Once the meat is thawed in fridge, I'll marinate for 24 hours in the fridge before smoking. My question, hoping I don't have too much meat for my smoker, but if I do, can I...
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    Minimum Internal Temp Chart?

    Looking as this chart, had a couple questions? https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/safe-minimum-internal-temperature-chart/ct_index 1. If you look at Beef, Pork, etc. internal temp of 145, and allow to...
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    Smoke Time and Temp?

    Got a two part question 1. Are there any guidelines, as for the amount of time you introduce smoke to your foods? I know with my first attempt making jerky I only introduced smoke for 1 1/2 hrs during the 5 hour process, which was plenty for my taste, but see where some smoke the whole time? Is...
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    My first attempt at jerky

    Opinions? Did I go about it the right way to reach an I.T. of 160? and how long should this 160 be maintained I questioned also? Really hated bumping the temp up to 210 to reach this I.T., but as I stated with two probes directly in the jerky, they were only averaging 150 after a hour and at...
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    My first attempt at jerky

    Was surprised with my smoker averaging 180, it didn't want to seem to reach an internal temp of 165? I have a MES 40 in with 1 probe and added two more, one above the bottom shelf left side and one on top left side. The bottom did run a bit hotter where the top one and the original were pretty...
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    Jerky Prep?

    The reason I asked about cure for ground was, I got bag of Backwoods that came with my LEM jerky Cannon. And it has two sets of instructions, muscle cut jerky it has you marinating in the fridge for 12-24 hrs. Although the ground instructions have you mixing it in the meat and make no mention...
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    Jerky Prep?

    Feel much more confident now, going with a the safe method you pointed out and explained, just read too many different methods and wasn't sure? Thanks again
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    Jerky Prep?

    Thanks for the reply, how do you assure you are getting a internal temp of 165 with smoker set at 180? Are you actually probing the meat with a handheld? Or are you just assuming if the smoker temp gets to 180, the internal temp of the jerky should be 165? Would the method of preheating to 275...
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    Jerky Prep?

    Yes, I know, that's what I'm trying to find out. I realize this is way over the top of being cautious, but read an article that claims to be 100% safe internal temp should reach 165 when wet. I know when I was younger my Dad ate raw ham burg when my Mom was making meatloaf, and he's still...
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    Jerky Prep?

    Don't take this reply the wrong way, as I'm new to this and just learning, although I want to make 100% safe jerky, since me and family will consume it. With that, from what I understand, in order to have a safe jerky to consume, Internal temp must reach 165, when it's wet. ( at the start of...
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    Jerky Prep?

    I honestly didn't realize how confusing making jerky would be? I guess it's for the fact I'm wanting to make 100% SAFE jerky and there are many different techniques, and really don't want to end up cooking it, rather than drying it. I'm just dealing with ground and cure for now and, To be...
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