I use the D gear, Im pretty sure it means Dat A wayI like to drive my car, which gear should I use?
Nice welcome for a new guy with 11 posts.I like to drive my car, which gear should I use?
There is not enough information to answer that question. Is the OP asking for pit temp, internal meat temp? One can assume a smoker is involved but judging by the responses some do not think so. What type of jerky is being made? Is cure being used?
Nice welcome for a new guy with 11 posts.
Sounded like a legitimate question to me.
For those that don't have time to look back at every post someone has posted we would not have this incite. Since you did you should have clarified that in your original response I guess.Not exactly a stab in the dark.I researched the OP's previous posts to determine experience level. He has made jerky before just not with this Smoke Vault and electric element. He recently purchased Cure #1 and while it is true that with solid meat and adding cure, heating to 160 is not totally necessary, the USDA sponsored study with ground meat jerky containing Ecoli 0157, the highest kill rate was obtained with both cure and heating to 160. Since the OP was asking what temp, I erred on the safe side so regardless of jerky style he is covered...I agree with you, more detail would have made answering easier...JJ
Similar to what I do. 2-3 hours in the smoker at 160 then into the D machine which is also close to 160.I take the easy route. Three hours at 160 and then into the dehydrator.
Thanks Chef JimmyJ and sorry if it was not enough info to give a clear answer. If I have known what to do I wouldn't be asking questions. I am using a upright smoker and was not able to keep the temperature down like I wanted with charcoal and chunks of wood for smoke. First batch was ok but a little over done. I purchased a electric heating element and AMPS to try this time. I am using #1 cure with whole muscle meat. So do I start with smoke and heat then kill the smoke after a few hours and maybe just run some heat with a small fan? I do not have a dehydrator so it will have to be all smoker. Thanks MichaelNot exactly a stab in the dark.I researched the OP's previous posts to determine experience level. He has made jerky before just not with this Smoke Vault and electric element. He recently purchased Cure #1 and while it is true that with solid meat and adding cure, heating to 160 is not totally necessary, the USDA sponsored study with ground meat jerky containing Ecoli 0157, the highest kill rate was obtained with both cure and heating to 160. Since the OP was asking what temp, I erred on the safe side so regardless of jerky style he is covered...I agree with you, more detail would have made answering easier...JJ
Thanks Chef JimmyJ and sorry if it was not enough info to give a clear answer. If I have known what to do I wouldn't be asking questions. I am using a upright smoker and was not able to keep the temperature down like I wanted with charcoal and chunks of wood for smoke. First batch was ok but a little over done. I purchased a electric heating element and AMPS to try this time. I am using #1 cure with whole muscle meat. So do I start with smoke and heat then kill the smoke after a few hours and maybe just run some heat with a small fan? I do not have a dehydrator so it will have to be all smoker. Thanks Michael
Can you control the temp with your new element?
If so try the step method. In my opinion you end up with the best texture using this method.
First hour, set the temp to 110-120. This with help dry the meat.
Hour two up the temp to 140 and add smoke.
Hour three up the temp to 150-160. Keep the smoke rolling.
Hour four bump to 170. Keep smoke rolling leave it there until you get the texture you are looking for.
You can go up to 180, but do not exceed 180.
This is my go to recipe and it is great. Easy to make easy to modify with other spices if you want. I recommend trying it as is first.
http://www.smokingmeatforums.com/t/233270/thai-jerky
Here's some more threads using the same recipe. It works for beef and pork. Good on turkey too.
http://www.smokingmeatforums.com/newsearch?search=Thai+jerky