Cure question

Discussion in 'Making Jerky' started by rons, Aug 23, 2015.

  1. rons

    rons Smoking Fanatic

    Curious...
    If I buy a roast, I can toss it on the smoker, pull it off when it's 130 at the center, slice and eat. How come if preslice it for jerky and Smoke to 170 I have to cure it first?
     
  2. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    Jerky is cooked (actually dehydrated, not cooked) WAYYYY slower/lower than the roast... the meat will be under 140` IT for much longer than the 4 hr mark...
     
  3. rons

    rons Smoking Fanatic

    Oh so it's the time it's 'just warm' that let's bacteria grow?
     
  4. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    The roast is what is called a "whole muscle"... the interior of the meat is considered sterile... Searing or salting or subjecting the outside of the meat to temps well above 140 F, for 15-20 minutes, kills all surface bacteria... as long as you don't poke, prod, infuse or inject ANYTHING into the meat, it is safe to eat at any temp above 130 ish.....
     
    Last edited: Aug 23, 2015
    crankybuzzard likes this.
  5. rons

    rons Smoking Fanatic

    OK, that makes sense, thanks!
     

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