Was reading a USDA thing on jerky and it said that it is best to "cook" the meat (bring it to 160'F) before drying it to avoid nasties. I have used a dehydrator for most of my life to make jerky and have never cooked the meat first. Never had any problems either and I have made TONS of jerky.
What temp do ya'll bring your smokers to for jerky and for how long do you smoke the meat? I am asking Santa Clause for a true smoker for Christmas so I don't have to use the old Weber grill anymore...
What temp do ya'll bring your smokers to for jerky and for how long do you smoke the meat? I am asking Santa Clause for a true smoker for Christmas so I don't have to use the old Weber grill anymore...