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Beef Jerky Cold Smoke question

Im going to try this recipe and I have a question about the Amaze N Smoker

http://ruhlman.com/2012/06/beef-jerky-recipe/

Could I use a temp controller to puff air on the smoker in order to achieve 90F in the egg? Or what is the best way to cold smoke at 90F. I have had no problem keeping 175 with a temp controller..but 90 seems really cold cooking.  Also the recipe just calls for salt..which is a little nerve wrecking..seems like it would need some pink salt to prevent illness...but its what the man states.

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Comments

  • I would try cooking with a limited amount of charcoal.  Small coffee can or lump reducer device to keep the heat source small. That may work with a controller that will have a set point that low.  Place the fuel source to the side and keep it as indirect as possible(plate setter/stone).  With the length of smoking time required, it will probably take several refills of the reduced charcoal source.  Perhaps an adjustable rig or another way of adding small amounts of charcoal without breaking down the cooker as the smoking goes on.  With the thermal efficiency of the Egg a large light bulb plus the AMS might be enough to maintain that temp.
    See der Rabbits, Iowa
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  • fishlessmanfishlessman Posts: 16,635
    have never gone that low. my first thought is 6 hours in the egg at 145 and then a food dehydrater

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  • I guess if you were to double the cook time...say 180F then cut the cook time in half..might work...also could finish in dehydrator if its still not done

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