What is on my jerky I made?

Discussion in 'Making Jerky' started by djom1cincy, Nov 28, 2014.

  1. djom1cincy

    djom1cincy Fire Starter

    A few pieces have some white areas on them. Here is a good pic of what I'm talking about. [​IMG]
    It's almost ash looking. I used ground deer seasoned with backwoods jerky seasoning. Mixed 5 pounds by hand and marinaded 28 or so hours.
  2. djom1cincy

    djom1cincy Fire Starter

    5 # finish product. The Cajun has some kick to it.
  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Picture is hard to tell. Could be fat that rendered out. That will happen when the temp if the smoke chamber is to hot. What temp were you running the smoker at?
  4. djom1cincy

    djom1cincy Fire Starter

    I had the temp set at 205. I stays right around that #/- a few degrees.
  5. I think DS is correct. Looks like rendered fat. JMHO but a slightly lower temp may eliminate the problem. I like about 170 - 180* chamber temp. There is a variance of opinion on cure or no cure, JMHO but I feel safe using cure and a lower temp.  I don't think you have anything to worry about....
  6. jerkyguy

    jerkyguy Newbie

    Yeah I think the above replies are correct. We used to see this back in the day a few times when I worked for a jerky company many years ago, I do believe it was because it dried too hot. Its all good. As long as its not white specks all over then you are good. 
  7. brooksy

    brooksy Master of the Pit

    What would white specs all over possibly be?
  8. jp61

    jp61 Master of the Pit ★ Lifetime Premier ★

    Assuming the seasoning was applied in dry form..... if so, is it possible the seasoning had clump(s) in it and didn't mix in well enough? 
  9. jerkyguy

    jerkyguy Newbie

    white specs is bacteria that will turn to mold very quickly.
  10. djom1cincy

    djom1cincy Fire Starter

    It was applied wet. The package says mix with so many oz per package. Next bach I'll do a little cooler like suggested. Thanks everyone with there replies.

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