Jerky question.

[G20]

Hey guys new to the forum. I recently bought a pot boss 700 and am hoping to cook up some jerky. I’ve been watching some videos online of people just throwing the meat on the grill, turning it up to 170 and leaving it for 4 hours or so without pre cooking. I was thinking of putting the raw marinated meat on the smoker and setting at 200 until done. Is this acceptable or do I need to precook the meat? Maybe heat up to 300 for 30 min and drop to 175 or so? Thanks.

On the traeger and camp chef websites they have a recipe where you just throw the meat on and set to smoke and leave it for 3-4 hours.

 

[G20]

Sorry just realized I should have posted this in the making jerky section

 

[biteme7951]

Does the meat have cure (Pink curing salt) in the marinade? if so take as long as you like. if not try to get it done in under 4 hours. No need to precook with either method.

Barry.

 

[tom987]

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 you need to do some reading about jerky smoking preceedures and the use of cure.

 

[G20]

I did some reading about killing off bacteria prior to drying. Was wondering what the best method for a “set it and forget it” type of cook. I noticed you can cure it or cook up to 160 then dry. Thanks guys. A cure may be the best way for me but I don’t want to use sodium nitrate. Maybe celery salt?

 

[wanna-be-smoker]

I do jerky all the time in my pellet smoker. I make my a bit softer because thats what my likes so they are more like snack sticks.

I do ground meat only and use high mountain seasonings then put in the cooker on high smoke ( 220) and in two hours i have wonderful jerky snack sticks

 

[biteme7951]

I did some reading about killing off bacteria prior to drying. Was wondering what the best method for a “set it and forget it” type of cook. I noticed you can cure it or cook up to 160 then dry. Thanks guys. A cure may be the best way for me but I don’t want to use sodium nitrate. Maybe celery salt?

Cure #1 is sodium nitrite, not nitrate and breaks down during the cooking process. celery salt is packed with sodium nitate and should be avoided if you don't want to use nitrates.

There are all kinds of recipes that can be searched on this site. If nitrites in the curing process were that bad for you, this site would not exist as we would all be dead and there would be nobody left to post anything.

Barry.

 

[G20]

Ok. I am thawing some deer meat out in the fridge now and picking up an eye of round roast today.

I got some high mountain cure and seasoning and will use as directed, however this a dry cure kit.

If I want to marinade in soy and teriyaki sauce can I do so for 10 hours after the curing process is over or will this wash off the cure making it ineffective?

Thanks.

 

[biteme7951]

You can add it right to the dry mix to make a slurry.

Barry.

 

[mlrtym44]

All my jerky is like a day marinate and then in a dehydrator. Very simple.