First batch of ground beef jerky

Discussion in 'Beef' started by rayf01, Jun 22, 2013.

  1. rayf01

    rayf01 Newbie

    I just put in my first batch if ground jerky in my smoker. I'm using the Bradley teriyaki recipe in a master built electric smoker.

    I was going to go about 4-5 hours at 160 F and add smoke for the first hour.

    Fires this sound about right? Also should I be rotation racks at all and how often?
  2. [​IMG]

    Other than That it sounds like a plan. I don't see a need to rotate the racks. Then go for the amount of dryness you want. Not by time. Keep track of the time. That way you will have that to refer back to next time.

    Happy smoken.

  3. rayf01

    rayf01 Newbie

    Typing on my iPad sure creates a lot of grammatical errors.

    Thanks for the reply. My biggest concern is making sure its cooked enough, I don't want my kid or myself to get sick. I've smoked whole muscle jerky before in my old Bradley which had the slide temp controller, I hated it because I couldnt get a stable temp, this master built is nice as it has electronic temp control.

    I guess I just don't know when "done" is. I usually always over did the whole muscle meat.

    The one thing I am noticing is my meat prongs temp, which I just have the meat probe sitting on a middle rack half way up the smoker, is reading about 140F. Where as the tstat that is built in is reading at or above the temp I set the unit at. That tstat must be down by the burner. I'm wondering if my meat up top will get cooked enough....
  4. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Ray, evening.... Ground beef should be cooked to an IT of 160 ish.....   Bring the meat to that temp while it still has moisture in it.....  then the smoker temp can be lowered a bit, 150-160 for the drying process......  All of this advice is assuming you have not added cure #1 to the meat mix.....

    below is a temp / time chart for non-intact meat.. beef is what they refer to....   from the FSIS.....

    Built in therms are notoriously incorrect..... when smoking meats, it is highly recommended using a calibrated therm for smoker temp and checking the IT of the meat....


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