First time jerky help….

[sacedbysapp]

This is my first time making jerky what I had in the freezer was a flank steak so I figured I would start with that since I already had it. I put some apple chips in the smoke tray but at a low temperature of one 170 they don’t seem to ignite at all. Any suggestions on what I need to do to get the wood chips to start smoking a little bit for next time?

 

[ifitsdeadsmokeit]

I would use a tray or tube to generate smoke. They burn dust or pellets. Available at lotsa places.

 

[sandyut]

Sorry no suggestion on the chips...

But on the jerky, what id you rub on it or marinade it in? Its important to use cure on jerky given the lower temps.

Second, Flank can be a little fatty for jerky which can lead to shorter preservation time. I would be sure to freeze it in batches and what you pull to eat - keep in the refer.

 

[sacedbysapp]

So I made a teriyaki marinade no I didn’t put a cure in it. I don’t plan on preserving it for long. I’m following cooking with RY video on YouTube who I watch a lot and he doesn’t do that because he doesn’t keep it for long.

 

[motolife313-2]

You should be smoking at 140

 

[sacedbysapp]

You should be smoking at 140

is that the rule or what you do?

 

[Steve H]

Tube or tray with pellets or dust. I use the mail box mod. The cure isn't solely to preserve. But to also ensure it is safe. Not to mention not using it. It doesn't give you the flavor that is normally in jerky. I smoke at 160-170.

 

[Steve H]

You should be smoking at 140

Is this a typo? 140 is not a safe temp. At 140 it will not reach the safe temp of 160 IT

 

[motolife313-2]

the meat will get above 140 degree even if the cooking chamber temp is at 140.

 

[SMOKEOCD]

Because 140 is an average and there will be temperature overshoot?

 

[motolife313-2]

Yes

 

[Steve H]

Because 140 is an average and there will be temperature overshoot?

Seems like an unnecessary risk. To each their own.

 

[sandyut]

Seems like an unnecessary risk. To each their own.

Agreed. Everything I have read says jerky IT needs to 165. Cooking at 140 and expecting overshoots to cook it through 25 degrees higher sounds risky.

 

[Esox07]

How do you temp 1/8-1/4" meat slices?

 

[Tinner340]

How do you temp 1/8-1/4" meat sl

Great question but it must be done.

 

[Hijack73]

Great question but it must be done.

Bull weiners. Made jerky for years. Don't anymore.

We didn't even have digital thermometers back then.

All the jerky I ever made was fairly salty. Salt, in this case, is the cure.

Sold baggies of it at work. Nobody died.

Best jerky IS made at lower temps. You don't want it crunchy and well done, just dry.

I'll get poo poo for this, but dry is the way to go.

We sous vide stuff at 132. Tell me when I'm telling lies?

Time baby. Time at 140ish plus salt kills the ickys