Jerky on the gravity feed. 140f

[pr0wlunwoof]

Usually use my dehydrater for jerky, but I ended making more than would fit so I did a little research and I decided the gravity would work pretty well.



Marinade:

4 pounds London Broil

1cup Worcestershire sauce

1/3 cup soy sauce

2 teaspoons freshly ground black pepper

2 teaspoons onion powder

1 teaspoon liquid smoke

1 teaspoon red pepper flakes

Technique:

Cut meat into thin strips and place in marinade overnight. Heat smoker to 140f. Place meat on racks and smoke for 4 hours. Check at 4 hour mark jerky should bend without breaking. If moisture exists upon bending smoke for another hour. Repeat hour smoke as needed/desired. When good carry temp to 160 and hold for 10 minutes.



Sent from my SM-G960U using Tapatalk

[pr0wlunwoof]

Finaly

Sent from my SM-G960U using Tapatalk

[Texas-Hunter]

Looks good, you are keeping it in the fridge I hope since there was no cure in the recipe..

[pr0wlunwoof]

Not planning on fridging it. I edited my post to include the 160 temp which is recommended by usda.

Safety third!

Sent from my SM-G960U using Tapatalk

[zippy12]

Tex Cure 1 is only for botulism.... it dont stop the other uglys

[pr0wlunwoof]

I feel my approach to be safe. If someone has reasons why not feel free to post. I have contemplated sous viding the meat prior to marinade, but as a tenderizing agent not food safety. If all that sodium plus 160 doesnt kill it I think I'm in for it.

Sent from my SM-G960U using Tapatalk

[crusty ol salt]

Start your reading here;
http://www.smoked-meat.com/forum/showthread.php?t=33730

Here is the deal in my mind. Even when I use a cure I store in the fridge, why not it is not like I have an issue with room. Even with a cure I vacuum seal and freeze for long term storage.

The good news is when I throw a bag in the car and drive to DC and back I don't worry about a thing. I used a cure.

Not saying the US government is wrong but the EPA still doesn't have a list of molds the will make you sick and could kill you.

My guess is you are citing this article on the interwebs;
https://www.fsis.usda.gov/wps/portal...afety/ct_index

I think folks read things way to fast, here is why. Buried in this in this paragraph from your source is the reason why.

Why is temperature important when making jerky?
Illnesses due to Salmonella and E. coli O157:H7 from homemade jerky raise questions about the safety of traditional drying methods for making beef and venison jerky. The USDA Meat and Poultry Hotline's current recommendation for making jerky safely is to heat meat to 160 °F and poultry to 165 °F before the dehydrating process. This step assures that any bacteria present will be destroyed by wet heat. But most dehydrator instructions do not include this step, and a dehydrator may not reach temperatures high enough to heat meat to 160 °F or 165 °F.

It clearly states a temp of 160 to 165°F must be reach prior to the dehydrating process. not during not the temperature at completion. Before you start dehydrating.

The USDA is not backing away from any other safety guidelines in place like from 0 to 140°F in four hours. Which happens a lot when curing jerky they are specifically telling you to cook the meat before you start dehydrating to be safe.

So if you did not cook your meat to 160 to 165°F prior to starting you need to use a cure for safety. If you did not use a cure, I would recommend a fridge for storage.

[Kyote]

Dear Lord.. After reading this and all the dangers folk post and how horrible little bugs can be on jerky. I will never put that crap in my mouth again. why can not people be nice and post decent how to and stop with the negativity. i hate jerky now.

[pr0wlunwoof]

I'm more worried about small pox than dieing from my jerky. That said the jerky wont last a week at the current rate of consumption. I will report any GI issues I encounter if they dont kill me.

Sent from my SM-G960U using Tapatalk

[crusty ol salt]

I don't know..... Maybe food safety?

Crazy thing these days about food safety these days. My American Legion post has ran a kettle corn stand at a local seafood festival for 20 years. As of July 2018 we need to have a Certified Food Protection Manager (CFPM) to sell popcorn.

Its popcorn, brown sugar, sugar and vegetable oil. Come on man

As far as the jerky, I do not consider myself a jerk for trying to help people learn. The last paragraph on the cited page reads;

What is the safe storage time for jerky?
Commercially packaged jerky can be kept 12 months; home-dried jerky can be stored 1 to 2 months.

That statement is only good if you follow(ed) the instructions.

[pr0wlunwoof]

I get it and I did read the article in its entirety. I have also read allot of other articles and researched other methods like sous vide which meat never reaches the holy grail of 160. That's why this is my method for my consumption. There is only one way to satisfy fda regulations but theres more than one way to skin a cat.

Sent from my SM-G960U using Tapatalk

[crusty ol salt]

I get it and I did read the article in its entirety. I have also read allot of other articles and researched other methods like sous vide which meat never reaches the holy grail of 160. That's why this is my method for my consumption. There is only one way to satisfy fda regulations but theres more than one way to skin a cat.

Sent from my SM-G960U using Tapatalk

The concept of Sous-vide or the pasteurization of meat is completed in a vacuum. When anything is placed in a vacuum the safe cooking temperature is lowered. For example the cooking temperature and time in Denver CO is different because of less atmospheric pressure. But that is a whole different conversation.

Even here we continuously have this conversation on cure or no cure and cure #1 or cure #2 for that matter.

The point is mooted until you are on the shitter for several hours or sharing recipes.

[pr0wlunwoof]

Wow. Ok I guess I need to get me some atmospherical measuring equipment. Be back later.

Sent from my SM-G960U using Tapatalk

[jwbtulsa]

try my method:
buy it
slice it
marinade it
smoke for a while just to get a taste of flavor.
dehydrate until it reaches desired dryness. I use a dehydrator only because I don't want to waste good logs just for beef jerky.
Then eat...

no thermometers, no additives, no curing, no fancy tools. Hell, my grandfather made his on a grate over an open fire pit on his property. No one ever died or complained of any GI issues.

[SMOKE FREAK]

OK I'll jump in on this one...Again...

I made jerky for a couple of decades without cure and without fear.
But these guys convinced me to rework my family recipe to include cure. Wasn't totally convinced I needed to since it had gone through at least three generations without a single instance of sickness

That said I feel more comfortable putting the jerky in the smoker with the cure. Reason being, the cure gives protection in case the meat goes outside the safe 40-140 in 4 hours boundaries...Since I smoke the meat slowly for a few hours before drying it it just makes sense to play it safe.

Looks good, you are keeping it in the fridge I hope since there was no cure in the recipe..

Now I admit I'm not an expert when it comes to curing meat. This I question. As I understand it the cure no longer has any effect once it's heated to the 160 or so point. So if I got it right the finished jerky no longer relies on the cure to keep it safe. At that point we're counting on the lack of moisture in the meat to be an environment where bacteria doesn't thrive...It's the same concept...The same reason that my dried peppers and tomatoes can be stored on a shelf indefinitely No fridge required. I have dried mushrooms, dried garlic, etc etc...No preservatives required...

. You should consider using a cure when smoking jerky...It just makes sense.