Jerky- What temp?

[Richtee]

Ok, I have had the smoker going at 135* for the last three hours, with the smoke on. Should I jack it up to a higher temperature?

Take it up, Bill. It won't hurt the quality, and it looks like I'll be changing my regimen.

[Richtee]

I read the Hi Mountain directions again and they suggest if using a dehydrator to "follow your dehydrator instructions, remember meat must reach an internal temperature of 165*F to be safe."

Oven: 1 to 1.25 hours at 200*F

Smokehouse/Smoker: 1.5 to 2 hours at 200*F

Figgers... and I just got 150 packs of MH cure/seasoning in. WITHOUT that on the label.

[Billhoffer]

Jerky

Rich and Bearcarver,
I am going out right now and jack her up to 160*. Had to get the Grand Kids fed there supper. Had the smoke on for about three hours now, think I should pull it?

[Fishawn]

Figgers... and I just got 150 packs of MH cure/seasoning in. WITHOUT that on the label.

I NEVER used to check temps, just cook/dehydrate until it looked and felt "right"... I dunno whats the right way

The last batch I did I probed to hit the 165 temps. It was excellent jerky. That said, it was FlatIron and cut thick, so that might have had something to do with it

[Richtee]

If you can- bring it to 200 to finish. Prolly no need for more smoke. just the heat. And remember..it's drier than ya think. Don't let it get so it don't bend. It'll dry perfect over night on a rack.

[Richtee]

I NEVER used to check temps, just cook/dehydrate until it looked and felt "right"... I dunno whats the right way

I know....err don't apparently. I'm sure CA'll be here in a few hours tho...

Dang it... this is causing me heartburn.

[Billhoffer]

Thanks Rich,
I pulled the smoke and jacked her up to 200* and will watch the texture of the meat as you said. Sorry to seem like a idiot but I didn't want to wreck 7 Lbs. of venison. You guys have been a lot of help and that's why I love this website.

[Fishawn]

I know....err don't apparently. I'm sure CA'll be here in a few hours tho...

Dang it... this is causing me heartburn.

we'll get some Biltong schooling too

[Richtee]

Hey... we all gotta learn. Keep learning. I am.

[Bearcarver]

Hey guys---The funniest part I always get a kick out of is that the USDA says the Jerky should get to 160*. I wish they'd explain their method of taking an internal temp measurement of a piece of meat that's 1/8" to 1/4" thick.


Bear

[TasunkaWitko]

Hey guys---The funniest part I always get a kick out of is that the USDA says the Jerky should get to 160*. I wish they'd explain their method of taking an internal temp measurement of a piece of meat that's 1/8" to 1/4" thick.


Bear

Yep - that's kind of my issue with the whole notion; 140-145 (I forget what the "new" number is) is just fine for every meat known to man, but then they tell us that a salted, dried-out, (usually) cured piece of meat that is only slightly thicker than a fingernail needs to reach 160-165 to be "safe."

Meanwhile, in Spain, Italy, Greece, South Africa and elsewhere across the modern, civilised world, whole cuts of meat hang in sheds (and mild climate) for 9 or 10 months out of the year, slowly transforming into prize-winning, expensive charcuterie products.

As I have said before, If a bacteria can survive the salty and completely moisture-free environment of typical jerky - especially when it is cured - then it has earned the right to give me the runs, in my opinon....

Having said that, I do like to finish it off in the oven a bit, because it gives my jerky a little better, more "finished" flavour. My point is that it's not "necessary" to do so....

[crusty ol salt]

Man o Man.....

Just my $.02, you always have to error on the side of safety.

That said, I have come to believe that the USDA is way above and beyond a standard that most would consider normally safe to protect the "dumb masses"

[TasunkaWitko]

USDA is way above and beyond a standard that most would consider normally safe to protect the "dumb masses"

Yep - Keep in mind that this is the SAME USDA that recently put this out:

Office of the Inspector General logo
Firearms
Solicitation Number: USDAOIGWEA-5-7-14
Agency: Department of Agriculture
Office: Office of the Inspector General
Location: Procurement Branch

Original Synopsis

May 07, 2014

2:03 pm

Solicitation Number:
USDAOIGWEA-5-7-14
Notice Type:
Sources Sought
Synopsis:
Added: May 07, 2014 2:03 pm

The U.S. Department of Agriculture, Office of Inspector General, located in Washington, DC, pursuant to the authority of FAR Part 13, has a requirement for the commerical acquisition of submachine guns, .40 Cal. S&W, ambidextrous safety, semi-automatic or 2 shot burst trigger group, Tritium night sights for front and rear, rails for attachment of flashlight (front under fore grip) and scope (top rear), stock-collapsilbe or folding, magazine - 30 rd. capacity, sling, light weight, and oversized trigger guard for gloved operation. NO SOLICITATION DOCUMENT EXISTS. All responsible and/or interested sources may submit their company name, point of contact, and telephone. If received timely, shall be considered by the agency for contact to determine weapon suitability.

Contracting Office Address:
1400 Independence Ave., SW, Room 40-E J.L. Whitten Fed Bldg
Washington, District of Columbia 20250
Place of Performance:
USDA, Office of Inspector General - Investigations
1400 Independence Avenue, SW
Washington, District of Columbia 20250
United States
Primary Point of Contact.:
Linda F. Josey,
Chief, Procurement Management Branch
linda.josey@oig.usda.gov
Phone: 2027208337
Secondary Point of Contact:
Desiree Clayton,
Contracting Officer
desiree.clayton@oig.usda.gov
Phone: 202-720-5931
Fax: 202-690-1282

Maybe for Mad Cows?


There is a balance between being safe and being smart, and that balance is founded upon educating oneself about the topic. There's a lot of good stuff out there ~

[crusty ol salt]

There is a balance between being safe and being smart, and that balance is founded upon educating oneself about the topic. There's a lot of good stuff out there ~

I concur, and I try to learn something new everyday

[DDave]

Okay, now I'm confused . . .

A study by the Harrisons and Ruth Ann Rose, also with the University of Georgia, was published in the January 1998 Journal of Food Protection, Vol. 61, No. 1. The authors analyzed ground beef jerky made with a commercial beef jerky spice mixture with and without a curing mix containing salt and sodium nitrite.

Half of the ground beef was inoculated with E. coli O157:H7 before making it into jerky strips and dehydrating it. The authors found that in both the heated and unheated samples, the jerky made with the curing mix had greater destruction of bacteria than jerky made without it. The jerky made with the mix and heated before dehydrating had the highest destruction rate of bacteria.

They concluded, "For ground beef jerky prepared at home, safety concerns related to E. coli O157:H7 are minimized if the meat is precooked to 160 °F prior to drying."

So the test was a worst case scenario because they purposely contaminated ground beef before making it into strips. The study seems to make reference to ground meat only unless I missed something.

So my questions is . . .

What about whole muscle meat that is properly handled, sliced and cured? Does it need to be precooked as well?

Dave