Another jerky temp thread

[123ozzie]

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, its dry and bacteria becomes heat resistant. If I heat my jerky in its own marinade (direct heat), maybe in a shallow pan in the oven, does it only have to go to 140 for 9 mins, then to the dehydrator? I have at my disposal, a pellet smoker that goes from 150-500, a dehydrator that heats up to 165 in about 5 mins, a convection oven, and a stove. It is IMPOSSIBLE for you to insult me with too many details! I'm new to making jerky and I want to do it right the first time. Thanks in advance for any responses!!

 

[Tballard169]

My dehydrators by nesco only goes to 155 degrees. I never finish my jerky in the oven and never been sick either. I do rotate my trays half way through drying. Sometimes it only takes 4 hours and sometimes 6 hours. As long as you used the right amount of cure you only need to use the dehydrators

 

[chef jimmyj]

Cure #1 is you best friend. Getting to a Jerky temp of 160, is of greatest concern with Salt/Soy Sauce Only Jerky. Cure #1 is your Insurance Policy. Pull your trays and Pre-Heat the Dehydrator to Max. Place the jerky in as quickly as possible. Your jerky should heat up in plenty of time. You can stay at 160 or drop it down to 130-140. Finishing at the lower temp, helps with more even drying. The surface does not get hard and Slow evaporation from the interior...JJ

 

[123ozzie]

Cure #1 is you best friend. Getting to a Jerky temp of 160, is of greatest concern with Salt/Soy Sauce Only Jerky. Cure #1 is your Insurance Policy. Pull your trays and Pre-Heat the Dehydrator to Max. Place the jerky in as quickly as possible. Your jerky should heat up in plenty of time. You can stay at 160 or drop it down to 130-140. Finishing at the lower temp, helps with more even drying. The surface does not get hard and Slow evaporation from the interior...JJ

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 heating to 160 before the drying process? I want to be clear that I'm not "questioning" you or calling you out, or anyone else on this forum. I want to understand this process fully before I proceed. That's why I'm here, to learn. Thanks!

 

[chef jimmyj]

Questions are no proplem and welcome. Im not offended and I'll answer questions until you are satisfied...JJ
It's impossible for the USDA to post temps or guidelines for every individual jerky recipe, dehydrator, smoker or procedure. Some folks use Cure, some Salt, some Soy Sauce. So, the USDA shotguns a general guideline to cover every possibility. Look at Biltong Recipes. Salt, Pepper, maybe a Dip in Vinegar and hang in a Cardboard Box with a LIGHTBULB! Epicurious, a respected food site and magazines Biltong Recipe says..."

1. Hang up to dry in a suitable spot (high in the garage rafters or behind the fridge where there is some movement of air). Straightened paper clips make handy fasteners!
2. Drying time is about 5 days, depending on the weather, and whether you prefer your biltong crisp or slightly moist. "

When is then meat getting heated to 160°F in this procedure?
If you are worried, heat the meat to 160-165°F by any means and then Dry it in your dehydrator. But I think you'll be fine. Check out Alton Brown's Jerky Recipe. Marinate a couple of hours in Soy, Worcestershire and spices, then sandwich between furnace filters and strap to a box fan until dry...JJ

 

[123ozzie]

Questions are no proplem and welcome. Im not offended and I'll answer questions until you are satisfied...JJ
It's impossible for the USDA to post temps or guidelines for every individual jerky recipe, dehydrator, smoker or procedure. Some folks use Cure, some Salt, some Soy Sauce. So, the USDA shotguns a general guideline to cover every possibility. Look at Biltong Recipes. Salt, Pepper, maybe a Dip in Vinegar and hang in a Cardboard Box with a LIGHTBULB! Epicurious, a respected food site and magazines Biltong Recipe says..."

1. Hang up to dry in a suitable spot (high in the garage rafters or behind the fridge where there is some movement of air). Straightened paper clips make handy fasteners!
2. Drying time is about 5 days, depending on the weather, and whether you prefer your biltong crisp or slightly moist. "

When is then meat getting heated to 160°F in this procedure?
If you are worried, heat the meat to 160-165°F by any means and then Dry it in your dehydrator. But I think you'll be fine. Check out Alton Brown's Jerky Recipe. Marinate a couple of hours in Soy, Worcestershire and spices, then sandwich between furnace filters and strap to a box fan until dry...JJ

Makes sense, Thanks again