Jerky… Temp and time.

Unknown · February 2007

I don’t recal the brand but I ordered a beef jerky cure/season that was recommended here. Stuff comes out of MT I think… forgive me it’s a Monday. Anyway, it says 3 hours at 200*. Seems to me I saw here some were cooking much longer. Is 3 hours enough? London broil was cut to ¼” or so and will have cured about 48 hours by the time I get to it tonight. Thoughts??? Tips!!! [p]Thanks

thirdeye · February 2007

<p />1/2 Chicken,[p]Could it be Wyoming instead of Montana? I know they are both western and both square. LOL [p]Does it look like this? If so, The instructions call for 1-1/2 hours at 200° in the oven, but I go with a lower temp of 175° to 180° in the oven or 175° at the cooking level in the Egg. I use the Guru when using the Egg. Mine comes out in about 3 hours. I only use smoke for the first hour.[p]By the way, right now I'm eating some bison jerky I made yesterday. Using whole muscle, the finished product will look like this.[p][p]~thirdeye~[p][p]

Unknown · February 2007

thirdeye,[p]That’s the stuff. I got the original though. I'll be cooking on my egg. Will do as suggested and cook at around 175* and three hours. Any good way to tell when it’s done? I have a bunch of good looking meat and don’t want to screw it up.

thirdeye · February 2007

<p />1/2 Chicken,[p]Sampling is the best way. I put a toothpick in a few pieces for markers and start them 15 minutes before the rest. They are the first ones I sample. When one is right I know the rest of the batch is not too far behind. Rotate as needed to keep the level of doneness as even as possible. Don't stray too far from the 1/4" thick slices and the 24 hours of cure time. In each batch, you will always get a few thicker slices, I just keep them all together and cook them longer.[p]Since the meat is cured you don't have to dry it as thoroughly as some jerky you may have had, unless that is what you are after. It will set up a bit after it comes off the cooker. I left the batch in this picture a little softer that the stuff in that last picture. [p]Since there are no preservatives used in the Hi Mountain cure, it needs to be stored in the refrigerator. It does freeze well. I like to do 4-5 ounces in foodsaver bags.[p]~thirdeye~

Unknown · February 2007

thirdeye,[p]That looks great. [p]Do you hang em or do them on a rack?[p]Can you over cure these. Life happened and I had to wait another day to cook... hence the 48 hour cure. You’re right on some being on the thick side. I got a few pieces that look like they belong on a hamburger bun. This is going to be fun and another first for me and my egg.

thirdeye · February 2007

1/2 Chicken,[p]I do both ways, I like hanging it better cause there is no turning.[p]48 hours eh? Don't know what that will turn out like. It may be very salty....I always follow the mixing instructions and minimum cure times and I've gone over a few times, just not that long. Curing is a thickness/time relationship. Maybe the thick ones will be keepers.[p]Let us know how it turns out.[p]~thirdeye~

Unknown · March 2007

1/2 Chicken,
I do jerky on my Weber Smokey Mountain like this
<http://farm1.static.flickr.com/103/256504435_54b16af158_b.jpg>
smoke at 160-170 for about 6 hrs. Use the charcoal basket from my Weber Kettle with just a few briq's.
<http://farm1.static.flickr.com/98/256502772_5ff8c53eb7_b.jpg>
MM

Unknown · March 2007

1/2 Chicken,
I do jerky on my Weber Smokey Mountain like this

smoke at 160-170 for about 6 hrs. Use the charcoal basket from my Weber Kettle with just a few briq's.

MM

Jerky… Temp and time.

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