Cooked or Dryed: Advice for Temps and Times for Jerky

Discussion in 'Making Jerky' started by smoking aj, Jul 26, 2015.

  1. Hi,

    I had made ground meat beef jerky several times with an electric dehydrator.

    I always use Instacure #1 and set the temp to 160°F for several hours until done.

    I like a lot flavor and consistency.

    So my jerky is cooked and dehydrated.

    Is there a better temperatures set and times to make jerky in an electrical dehydrator? Something like a "best practice".

    Please advice.
     
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Sounds like you have the recipe down pretty good.... I read somewhere, meat will only get to about 15 degrees below the oven temp setting.... For what reason, they didn't say... soooo, you are good to go... If you think the temps aren't killing all the pathogens, I'll put a couple of pasteurization table below so you can be sure the jerky is pasteurized and safe to eat....

    When I use the tables below, I usually double or triple the "time required" for insurance.....


    Temperature Time Temperature Time
    °F (°C) (Minutes) °F (°C) (Seconds)

    130 (54.4) 112 min... 146 (63.3) 169 sec
    131 (55.0) 89 min.... 147 (63.9) 134 sec
    132 (55.6) 71 min.... 148 (64.4) 107 sec
    133 (56.1) 56 min.... 149 (65.0) 85 sec
    134 (56.7) 45 min.... 150 (65.6) 67 sec
    135 (57.2) 36 min.... 151 (66.1) 54 sec
    136 (57.8) 28 min.... 152 (66.7) 43 sec
    137 (58.4) 23 min.... 153 (67.2) 34 sec
    138 (58.9) 18 min.... 154 (67.8) 27 sec
    139 (59.5) 15 min.... 155 (68.3) 22 sec
    140 (60.0) 12 min.... 156 (68.9) 17 sec
    141 (60.6) 9 min...... 157 (69.4) 14 sec
    142 (61.1) 8 min...... 158 (70.0) 0 sec
    143 (61.7) 6 min.......
    144 (62.2) 5 min.......
    145 (62.8) 4 min.......

    Table C.1: Pasteurization times for beef, corned beef, lamb, pork and cured pork (FDA, 2009, 3-401.11.B.2).
    +++++++++++++++++++++++++

    Temperature........
    ...................... Time
    °F (°C).............. 12% fat
    136 (57.8)......... 81.4 min
    137 (58.3)........ 65.5 min
    138 (58.9)........ 52.9 min
    139 (59.4)........ 43 min
    140 (60.0)........ 35 min
    141 (60.6)........ 28.7 min
    142 (61.1)........ 23.7 min
    143 (61.7)........ 19.8 min
    144 (62.2)........ 16.6 min
    145 (62.8)........ 13.8 min
    146 (63.3)........ 11.5 min
    148 (64.4)........ 7.7 min
    150 (65.6)........ 4.9 min
    152 (66.7)........ 2.8 min
    154 (67.8)........ 1.6 min
    156 (68.9)........ 1 min
    158 (70.0)........ 40.9 sec
    160 (71.1)........ 26.9 sec
    162 (72.2)........ 17.7 sec
    164 (73.3)........ 11.7 sec
    166 (74.4)........ 0 sec
    Table C.2: Pasteurization times for a 7D reduction in Salmonella for chicken and turkey (FSIS, 2005).
    ++++++++++++++++++++++++++++++++
     
    tntragan likes this.

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