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  1. W

    160 temp question

    There’s science involved in everything. There’s a lot of science involved in just flushing a toilet. Most people don’t necessarily need to know what all takes place but that the water is going to go out when they pull the lever. Our grandma and grandpa probably didn’t know all the science to...
  2. W

    160 temp question

    I understand the concerns when recommendations are made to the public. I wouldn’t want to be responsible for someone getting sick either. I’m simply searching for answers. I grew up curing many a sides of bacon and hams. Sugar cure and salt cure. Pretty much the way it’s been done for many...
  3. W

    160 temp question

    I can agree with that. The same reason they recommend cooking hamburger to 160 yet you can go to a restaurant and some will ask how you want it cooked. It’s extra precaution. I had made jerky straight in the dehydrator for years and not once did anyone get sick. We didn’t even use curing salt...
  4. W

    160 temp question

    Wrong. They can be exactly the same except for dryness. Ground jerky and snack sticks are exactly the same product. Whole muscle is actually more safe than ground in which the bacteria is mixed in. Hence the reason why we cook burgers more thoroughly than a steak for instance. Meat is meat...
  5. W

    Jerky temp and time for smoker

    Yes, I’ve read all of it. It still doesn’t explain why there’s different recommendations for the two different processes. They both start out nearly identical yet one is recommended to pre cook to 160 and the other isn’t. Why? Sausage and snack sticks would seem to be just as susceptible to...
  6. W

    Jerky temp and time for smoker

    Well I made a post about drying temps compared to summer sausage or snack sticks. These are cooked using curing salt but they are not pre heated to kill bacteria. They are cooked very low to set the fat then slowly bumped up over a period of hours to an internal temperature of about 155. It’s...
  7. W

    160 temp question

    Ok but they both start out moist. Technically the only difference is jerky is dried further. If jerky is ground it’s exactly the same other than the finished moisture content. It also would seem that the critical time for killing bacteria is at the beginning. So my question continues to be why...
  8. W

    160 temp question

    Yeah I’ve read all the rules of jerky making but that doesn’t explain why summer sausage is cooked totally different. It’s put in cold at 100 degrees and slowly bumped up over several hours to an internal temp of 155 which can take 8-10 hours. Seems jerky is supposed to hit 160 first then...
  9. W

    160 temp question

    When making summer sausage you start at a low temperature and slowly bump it up. Since it has curing salt it’s made safe. So my question is why does jerky need to be pre heated to 160 before it’s supposedly safe? Wouldn’t the curing salt in jerky make it safe if dried in a similar manner as...
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