Jerky with LEM seasoning.

Discussion in 'Making Jerky' started by dog1234, Feb 8, 2014.

  1. dog1234

    dog1234 Smoke Blower

    I just got a dehydrator.......... All i read is pre heat meat in oven to 160 degrees before dehydrating it. Is this necessary with the LEM jerky packs they include a cure.

  2. sb59

    sb59 Smoking Fanatic

    As per FDA for safety it is recommended especially if your dehydrator does not reach temps of 155-160. Many feel that if you use a cure it isn't necessary but I personally don't want to die for a snack food ! Also I would do for sure if using game meat that wasn't frozen for at least 30 days to kill parasites.
  3. dog1234

    dog1234 Smoke Blower

    I have a Cabbalas dehydrator. Set it for 160 degrees. I do understand that the meat may not get to that temp. This batch is gonna be ground beef.

    I do plan on using deer. It will be frozen first.
  4. sb59

    sb59 Smoking Fanatic

    When using ground meat with a cure as I've said in other posts I feel it is not really jerky (whole meat dried 140 or less ) but really a snack stick ( thin summer sausage )when I use the dehydrator I usually follow same rules and bring product to  internal temp. of 160  in the oven after I've dried to my product. If I use the smoker I smoke between 160-180 the whole time. I don't call sausage jerky anymore then I call a pig a cat.

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