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Well here it goes. First jerky smoke.

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  • #31
    Lookin great. It is better to pull it a little soft as it will continue to dry in the cupboard. (Unless it gets eaten before).

    From this website on a study about meat curing...
    http://www.ag.ndsu.edu/pubs/yf/foods/fn580w.htm


    Food Safety Issues

    Over the centuries drying has been considered one of the ways to keep meats available for consumption. With the advent of refrigeration drying declined as a means of preservation. More recently there has been a renewed interest in dried meat products but with less salt, cure, and flavorings. With these changes we have seen a number of cases of foodborne illness linked to jerky.

    In February 1995, 93 people in New Mexico were diagnosed with salmonellosis. The plant's processing procedure consisted of drying partially frozen beef strips three hours at 140 oF then holding at 115 oF for 19 hours.

    In November 1995, 11 people in Oregon were infected with E. coli O157:H7 in homemade venison jerky. This jerky had reportedly been dried at 125 oF to 135 oF for 12 to 18 hours.

    These illnesses have raised concern about the safety of traditional drying methods for making jerky at home. Homemade jerky may contain bacteria that can cause severe illness and in some cases even death. The USDA currently recommends that meat be heated to 160 oF before the dehydrating process in order to destroy pathogenic microorganisms.
    Keith

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    • #32
      Good info. I think I'll keep putting it in. I have not seen anyone post a reason NOT to put a cure in. I know a few said it is not needed, but when a whole bag of the stuff is only a few dollars I don't see a reason not to put a cure in it.



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      • #33
        According to this website http://www.extension.umn.edu/distrib...on/DJ0974.html

        Cure toxicity as as follows.

        The following information on nitrite toxicity is from "GRAS (Generally Recognized as Safe) Food Ingredients: Nitrates and Nitrites (Including Nitrosamines)," 1972. This report was prepared for the U.S. Food and Drug Administration (FDA) by Battele-Columbus Laboratories and Department of Commerce, Springfield, VA 22151.

        According to this source, the fatal dose of potassium nitrate for adult humans is in the range of 30 to 35 grams consumed as a single dose; the fatal dose of sodium nitrite is in the range of 22 to 23 milligrams per kilogram of body weight. Lower doses of sodium or potassium nitrate or sodium nitrite have caused acute methemoglobinemia (when hemoglobin loses its ability to carry oxygen), particularly in infants, resulting from conversion of nitrate to nitrite after consumption. There is no confirmable evidence in the literature on the carcinogenicity (cancer-causing capacity) of nitrate as such.

        It has been reported that people normally consume more nitrates from their vegetable intake than from the cured meat products they eat. Spinach, beets, radishes, celery, and cabbages are among the vegetables that generally contain very high concentrations of nitrates (J. Food Sci., 52:1632). The nitrate content of vegetables is affected by maturity, soil conditions, fertilizer, variety, etc. It has been estimated that 10 percent of the human exposure to nitrite in the digestive tract comes from cured meats and 90 percent comes from vegetables and other sources. Nitrates can be reduced to nitrites by certain microorganisms present in foods and in the gastrointestinal tract. This has resulted in nitrite toxicity in infants fed vegetables with a high nitrate level. No evidence currently exists implicating nitrite itself as a carcinogen.

        To obtain 22 milligrams of sodium nitrite per kilogram of body weight (a lethal dose), a 154-pound adult would have to consume, at once, 18.57 pounds of cured meat product containing 200 ppm sodium nitrite (because nitrite is rapidly converted to nitric oxide during the curing process, the 18.57 pound figure should be tripled at least). Even if a person could eat that amount of cured meat, salt, not nitrite, probably would be the toxic factor.
        Notice that the reporting agency is a creditable source. Also notice the part about veggies, and how much cured meat it would take to hurt you. Click the above link to read the entire document.


        Tom

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        • #34
          Good info there Tom.



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          • #35
            Good job Darrin................they look good, and some good responses from the other folks too!
            20x36 BYC by Klose Modified
            36" Jenn-Air NG Grill
            22" webber
            several burners
            pool/spa (of course)
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            • #36
              Great job on your first jerky Darrin!
              Lang 60 Mobile deluxe




              Captain-N-Smoke BBQ Team(retired)
              ____________________________________________
              Takes allot of work and an open mind to make good sense.
              Praise the Lord and pass the Cannabis.

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              • #37
                Looks good Darrin...great job points
                Gene

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                The Farm...
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