- May 12, 2011
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Are you saying that my previous post, where I posted links to various sites, including the USDA, and then said that it looked like using sous vide at 135 degrees followed by dehydrating at temps that stay above the danger zone violate this sites policies???
I too saw the "jerky on furnace filters" video and it looked like a horrible idea, and I made no recommendation that anyone follow this.
I don't like being called out for something I didn't do.
The USDA has put out guidelines for Home Jerky making. It is Cut and Dry...Using the Dry heat of a Smoker or Dehydrator heat the interior to 160°F before dropping to 130 to 140 ! Period. You posted heating to temps of 140 in the Dry heat of a Smoker or dehydrator. So as is Policy, I posted the USDA Jerky Guidelines. When you questioned that, I went deeper still, explaining the DIFFERENCE between the Direct Contact SV Heat and Dry Heat heating. Now, if you had said, " I SV my meat in the marinade at 130°F for 121 minutes or 140° for 12 minutes, before dehydrating..." I would have not needed to get involved. But you made no mention of SV until AFTER you were called out, as you put it. I don't know what the problem is. There was nothing Personal here. ANYONE that posts incorrect or dangerous info like, initially heating Jerky at 140 with Dry Heat, will be Corrected. I consider the matter closed. If there is anything else, PM me...JJ
If you wish to read the Science behind how the USDA determined their guidelines for Jerky read on...
https://www.google.com/url?sa=t&source=web&rct=j&url=https://www.fsis.usda.gov/wps/wcm/connect/0698f81b-68b7-4563-be07-714239027516/C31_NewTechnology_Final_Report.pdf?MOD=AJPERES&ved=2ahUKEwj59JOWxcfkAhVMdt8KHdv3CZ4QFjAAegQIAhAB&usg=AOvVaw2PLtAmR78l8xyGlyM_coA_