Let's Talk BBQ

Cured Meats & Food Preservation => Cured meats & Food Preservation => Charcuterie: Ham, Bacon, Sausage, etc. => Topic started by: txpops on May 08, 2013, 02:38:29 PM

Title: Pre cooked Jerky
Post by: txpops on May 08, 2013, 02:38:29 PM

This video is kind of long but it is the best video I've seen regarding the new suggested method of making jerky.

http://www.youtube.com/watch?v=hm1w-FgYwHU (http://www.youtube.com/watch?v=hm1w-FgYwHU)

Thoughts???

Mike

Title: Re: Pre cooked Jerky
Post by: nepas on May 08, 2013, 02:58:09 PM

The Guys at Hi Country (not to be confused with Hi Mountain) really know their stuff.

Title: Re: Pre cooked Jerky
Post by: muebe on May 08, 2013, 03:03:21 PM

Well I watched the first half. The video is pretty long.

First off the burner on their Smoke Vault needs an air adjustment. Should be blue and not yellow. That is gonna cause aldehydes, soot, and affect the flavor of their jerky.

It is a good idea to bring up the temp of the meat to kill pathogens but your goal is not to cook it. When I make jerky I start it at 175F for the first couple hours and use a cure in the meat. Then I drop the temp down a bit. But I must say I never probed the meat to see what temp it reached.

Food safety is a good idea and like the procedure. May try this on my next batch of sticks.

Title: Re: Pre cooked Jerky
Post by: sliding_billy on May 09, 2013, 03:09:12 AM

I really need to start doing my own jerky.