Recent content by wpg3ut
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Humidity and Smoking Jerky
JJ Thanks again for the in-depth reply. Very helpful. So I make jerky in a fairly large offset smoker. I usually get temp up to 190* with just charcoal and start jerky at that temperature or at least 180 for 2 hours. its hard to insert probe in 1/4" slices of jerky so I hang probe in center...- wpg3ut
- Post #7
- Forum: Food Safety
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Humidity and Smoking Jerky
So here it is Jimmy, this is off of FSIS website and it is a Compliance Guideline that provides guidance to assist small establishments in meeting FSIS regulations related to jerky processing. It is a bit lengthy but I found it interesting nonetheless. let me know your thoughts...- wpg3ut
- Post #4
- Forum: Food Safety
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Humidity and Smoking Jerky
What is the general consensus on adding humidity while smoking jerky? I have read that to aid in killing pathogens on the surface you should add a shallow bowl of water to smoker and that you need to have a 90% relative humidity ratio the entire cook time. Any thoughts on this? Is a big bowl...- wpg3ut
- Thread
- Replies: 16
- Forum: Food Safety
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Cures cook times and sausage versus jerky
Wow, Groucho... Thanks for the response! I steer clear of the synthetic Nitrates these days and try and use naturals instead of cures. I am currently researching my butt off in regards to celery juice, cook temps, cure, etc. I am glad your health is better. We don't really have to stop...- wpg3ut
- Post #5
- Forum: General Discussion
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Cures cook times and sausage versus jerky
Original message sent by wpg3ut on 9/29/16 at 9:15am- wpg3ut
- Thread
- Replies: 6
- Forum: General Discussion
