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Makes sense, Thanks again

So you feel confident that the jerky IT will get to 160 by the time its done? I read on another post that "the evaporating moisture absorbs most of the heat. The meat itself does not begin to rise in temp until most of the moisture has evaporated." Also, why does the USDA guide on jerky call for...

Thanks so much, really glad I found this site. I’ve seen your posts on here. Hopefully you can comment on a thread about jerking temps I posted about an hour ago.

Hi, new member here. I've been reading/researching for quite a while, and still a bit confused. If my dehydrator goes to 165 (I tested it with a good thermometer) is it safe to start and finish in it? I read here that because it is an indirect heat, maybe not. Also, by the time it reaches 160...

Thanks, I appreciate it. I use my wifes FB account for a few jerky pages, a few pellet smokers pages, and a few Harley pages. I think the everyday all around social media pages are evil.

Thanks, deleting FB and adding this forum to my favorites!

Ok, good thing I asked!! I also “read” when using cure, weigh the meat and marinade, then add 1/4 tsp of the Prague #1 to the marinade/meat combo. Sound better? Thanks!

I read on a FB page (please no FB bashing, only there for recipes) that 1/4 cup per lb. of soy sauce does the same thing that the prague cure does. Soy is added to marinade, and meat is marinated for 48 hours.