Jerky temp and time for smoker

[WildmanWilson]

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WW, morning.... How about you follow the USDA's guidelines and continue to read up on it.. I've posted several papers on the reasoning behind the USDA's findings and recommendations.. You don't really have to understand the scientific data as long as you follow it...

https://www.fsis.usda.gov/wps/porta...at-preparation/jerky-and-food-safety/ct_index

https://www.smokingmeatforums.com/threads/160-temp-question.282887/

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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 these same bacteria yet they don’t have the same recommendations. It’s ground meat that’s cooked at 100 degrees for an hour then bumped slowly upwards and smoke applied the second hour. The only thing is has in #1 curing salt. Tell me why we aren’t getting sick eating snack sticks and summer sausage.

 

[daveomak]

Is there a similar paper on summer sausage preparation I’d like to read it if there is thx


No.... there is not... read up on making sausage... I found something similar..

https://www.fsis.usda.gov/wps/wcm/c...preparation/sausages-and-food-safety/ct_index