I'm speaking in general here, not specifically about jerky, but I've found the bottom of the meat is dull dead flesh grey when cooking on a bbq mat or in a foil pan. I think it sits in its own juices and "boils" the meat instead of smokeing it. I get sexy red smoke ring all the way around when I cook right on the grill. If you really want to cook on a mat flip it a few times in the fist couple hours.How the heck do you keep the meat so red. Every time I let mine cure for 48 hours it turns gray and ugly looking. It tastes good but I think the appearance could be more pleasing.
Found this thread to be quite the eye opener. Dave, are you now bringing the meat up to 160 while it's in the brine? Even when using cure#1 in the brine? One can never be too cautious when dealing with raw meats.
What I have not been doing, but certainly will in the future, is to bring the meat up to 160 while it is in the brine so I'm sure to properly pasteurize it before smoking it.
I'm glad that you posted that link and those charts.
Looking at the charts, when you add the meat to the brine, and say you are going to marinate for 24 hours or so in the refer, after the brining time heat the meat in the brine to one of the recommended time / temps to insure it is pasteurized... or to 160 for zero seconds and you are good to go....
Found this thread to be quite the eye opener. Dave, are you now bringing the meat up to 160 while it's in the brine?
What I have not been doing, but certainly will in the future, is to bring the meat up to 160 while it is in the brine so I'm sure to properly pasteurize it before smoking it.
I'm glad that you posted that link and those charts.
Looking at the charts, when you add the meat to the brine, and say you are going to marinate for 24 hours or so in the refer, after the brining time heat the meat in the brine to one of the recommended time / temps to insure it is pasteurized... or to 160 for zero seconds and you are good to go....
That was in response to a member who had some concerns about taking the IT of a thin hunk of jerky... You can easily take the temp. of the brining liquid and be sure the meat got to that temp... Cool the liquid THEN add cure #1 to the liquid if you chose to smoke it...
I screwed up... cure #1 starts to break down at 130-140 deg. F... Do not elevate the heat until you have completed the smoke cycle...
Sorry folks.... too many rules when it comes to this stuff... some can overlap others, some can not... If I wasn't getting so old, I could remember all this stuff
Even when using cure#1 in the brine?I'm not sure if cure #1 has enough microbial action to eliminate all bacteria.. Soooo, 160 would be good, OR
Use the pasteurization table to kill bacteria at a lower temperature.. Do the pasteurization thing, while the meat is still wet, so bacteria don't go through the dehydration process... an extra precautionary step is good and not too much work... Kind of like," seat belts save lives so I put a 5 point racing harness in my car"..
One can never be too cautious when dealing with raw meats.
Craig
Nitrite starts to break down at ~130 ish deg. F....Hello all. I've been reading these threads and I'm still a bit confused. I want to make my first batch of jerky in the smoker. I've done jerky in a dehydrator many many times. Mostly using a soy sauce base or Claude's marinade. Please forgive the redundancy but I want to get this correct.
Step 1 marinate in a brine for 24-48with cure #1
Step 2 pasteurize in brine to 160 degrees (165 for poultry).. cool the brine then add the cure #1...
Step 3 heat the MES 30 to 130 and let meat dry for an hour
Step 4 start smoke with AMNPS and increase temp 10 degrees an hour until
you reach 170-180 then cool and store.
Have I got this process correct.
After you pasteurize in brine at 160 degrees and let it cool and then add cure #1 how long should you let the meat set in the brine with cure#1 before smoking ?
Nitrite starts to break down at ~130 ish deg. F....
http://extension.oregonstate.edu/fch/sites/default/files/documents/pnw_632_makingjerkyathome.pdf
Randy, morning... Overnight in the refer should do for 1/4" strips.... Thicker, longer... Blot the brine..... do NOT rinse...After you pasteurize in brine at 160 degrees and let it cool and then add cure #1 how long should you let the meat set in the brine with cure#1 before smoking ?
Nitrite starts to break down at ~130 ish deg. F....
http://extension.oregonstate.edu/fch/sites/default/files/documents/pnw_632_makingjerkyathome.pdf
Thanks Randy
Steve, morning.... There are recipes for those that use dehydrators and recipes for those that smoke in a smoker.... If anyone uses a smoker, it is best and strongly suggested you use cure #1 because of the possibility of botulism...The recipe doesn't include a "cure".