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It would really help if you go to the jerky section and do some reading. No precooking is necessary. You want to do jerky low and slow to dry it out. You also need to incorporate cure in to prevent bacteria growth.
Are you using a kit with cure? Homemade recipe?
Like I said before...
I think you'll be good as far as food safety is concerned. The only issue I've had is the mixture is going to set up tight. This makes it pretty difficult to stuff into small casings. I'm not sure about the stuffer you plan to use or your casing size but you'll more than likely going need need...
I know, I know. You do make me think I’m a dummy for not jumping on this opportunity. I’m just concerned on how to properly vent it without tearing it apart or messing up the heating elements. It appears to be a sweet deal but the wife would kill me if I spend $200 on something I end up not...
So have was looking at building a fridge/freezer smoker and was calling around looking for such when I came across a working Alto Shaam two door holding cabinet. The guy told me he has been unable to move it for some time because it is missing is the racks. He said it is a $6000 dollar unit...
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