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GFW`s River City Jerky
Mop
Posts: 496
I`m wondering if I can bump the temps on the cooker up to 200º to cut shorten the 12 cook time..
Also, the recipe calls for NO tenderquick or curing salts, why do most require it and others not?
I would love to give it a shot today but wanna be clear first...
Thanks..[p]Mop!
Also, the recipe calls for NO tenderquick or curing salts, why do most require it and others not?
I would love to give it a shot today but wanna be clear first...
Thanks..[p]Mop!
Comments
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Mop,[p]You can easily cook @ 200. I do mine @ 180 but bump the temp later in the cook. The higher temps have a tendency to render out the fat quicker.[p]I haven't used curing salt yet but I am on my next batch. My jerky goes way too fast to need it so far.[p]Happy jerkin..[p]
Mick
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Mop,
Morton's Tenderquick is used to cure the meat. This will allow you to keep it longer and also adds that "salty taist" I make 10 LBs at a time and keep it for months in the frig. Hanging the jerky on tooth picks will cut the drying time to 3 to 4 hours with no turning. (See Jerkage posted on 2-17 by Mickey T)
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MAC,[p]The toothpick method works best for me as well to end up with a "traditional" jerky. I personally use TQ most of the time for us, however I use it everytime I make jerky to give away. I don't want to take any chances on any problems with any past, present, or future customers...[p]Zip
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Zip,
Is there a site where tenderquick can be ordered on line?
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Mop, Good Morning - I never used TenderQuick simply because the Jerky never lasts long enough to worry about it. At 200 and indirect it may cut the cooking time, but I've never actualy tried it. With my multi-level grid, the cooking time reduces to about 8 hours. One of these days, I'm going to try the hanging toothpick method. Good Luck! :~}
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Gfw,Thanks for responding, For my first batch I`m just going to use my SCREEN atop two firebricks as I don`t have a contraption yet...[p]Mop!
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Zip,[p]awfully nice pics. First time I noticed that some of them have a soundtrack.
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