TomKnollRFV
Master of the Pit
Just curious Bear..I plan to do this with two other pork jerkies. One calls for 165f, the other for 160f then dropped down to 145f. Will it really matter if I just put every thing in at 155f as the middle road?
Just curious Bear..I plan to do this with two other pork jerkies. One calls for 165f, the other for 160f then dropped down to 145f. Will it really matter if I just put every thing in at 155f as the middle road?
Aha. I didn't know if there was a magic temp to keep it from losing all connection tissue etc. I did try to trim the ones I got fairly well, but there was some fat in the meat that I didn't really bother with cutting out.Anywhere you want, as long as it's above 145°.
Once you get to 145° (Safe Temp), it's up to you with how dry & what texture you want.
After 145°, it's how much more Time or Temp you want.
Bear
Aha. I didn't know if there was a magic temp to keep it from losing all connection tissue etc. I did try to trim the ones I got fairly well, but there was some fat in the meat that I didn't really bother with cutting out.
Also how long would you say the minimum is to cure? I got all 3 bags in their brine by around 9:30 PM, and I was planning to start dehydrating them around 5 PM. Figured I'd likely have it done by midnight or 1 AM then, and they'd be cooled down enough for me to put in a ziplock by 2 or 3 AM.. will that 5 PM be enough time? I know you say 24 hours, but due to family things, if I don't get stuff out by Monday, it'll have to wait till Thursday, and I want my friend to get this stuff sooner then later.
Fair enough!First of all, I don't know anything about "Dehydrating".
When I say 24 hours, that's because with everything else I did on this Thread, it is safe (Curing amounts, Time, Smoking Temp & Time).
Shorter could be safe, but I'm not about to guess & roll the dice as to how much shorter would be safe.
Any changes are your responsibility.
Bear
I really need to get over my "phobia" of using pork for jerky
it is at least 1/2 the price and always available.
I"m outta jerky and need to make more soon, so I think pork will be on the grocery list!
my phobia is that jerky is not cooked, but dried, and even though I know commercial pork is clean and safe re/trich, I can't get a straight answer from the Gov't as to whether commercial fresh pork has been treated for Trich, or are they expecting the end user to complete the task.
but I do KNOW that reality is, Trich cysts are killed at low heat, so really, if the jerky is brought to 140F or so (?), there are going to be NO issues....
but as my family has a farming background... I still can't get my mind wrapped around that!
If your still not sure just dehydrate it to the desired texture then toss it in a 250 ° oven for a few minutes, bang anything living is dead now. Just a couple of minutes in the oven won't change it that much.my phobia is that jerky is not cooked, but dried, and even though I know commercial pork is clean and safe re/trich, I can't get a straight answer from the Gov't as to whether commercial fresh pork has been treated for Trich, or are they expecting the end user to complete the task.
but I do KNOW that reality is, Trich cysts are killed at low heat, so really, if the jerky is brought to 140F or so (?), there are going to be NO issues....
but as my family has a farming background... I still can't get my mind wrapped around that!
Then follow this thread & Smoke your Pork Jerky the way I did. I used Tender Quick, and I smoked it to at least 145° (not 140°), which is the "Safe" Temp according to the USDA.
I don't use or even own a Dehydrator.
Bear
my phobia is that jerky is not cooked, but dried, and even though I know commercial pork is clean and safe re/trich, I can't get a straight answer from the Gov't as to whether commercial fresh pork has been treated for Trich, or are they expecting the end user to complete the task.
but I do KNOW that reality is, Trich cysts are killed at low heat, so really, if the jerky is brought to 140F or so (?), there are going to be NO issues....
but as my family has a farming background... I still can't get my mind wrapped around that!
See my comment above! Bear & his SBS won't steer ya wrong!
We’re trying this today...I hope it works. I followed your recipe.
We want thank you for your Pork jerky recipe. We’ve made it twice and it’s awesome ....we used cherry/apple smoke. We’ve shared the jerky with friends and they liked it too. This is so we will make often.