I am kinda a jerky n00b, though I have been at it for a while. All of this pertains to venison jerky, without using a cure (unless you count salt).
Is it important to get venison to a certain temp? My cold smoker is just a big wooden box about the size of a bow blind. I make smoke using a steel bucket with charcoal briquettes and chunks of oak. Last night the hottest I could get the box was 90 degrees. To be safe, I pulled the meat after 4 hours of smoking and threw it in my electric dehydrator at 155. I would like to avoid this extra step and do it all in the smoke house. What do I need to change?
Does squishy meat mean keep dehydrating? I like my jerky with a little malleability. I am worried though that the thicker pieces will mold or have bacteria in them that does not get neutralized. Squishy means water and water means mold, right?
Is it important to get venison to a certain temp? My cold smoker is just a big wooden box about the size of a bow blind. I make smoke using a steel bucket with charcoal briquettes and chunks of oak. Last night the hottest I could get the box was 90 degrees. To be safe, I pulled the meat after 4 hours of smoking and threw it in my electric dehydrator at 155. I would like to avoid this extra step and do it all in the smoke house. What do I need to change?
Does squishy meat mean keep dehydrating? I like my jerky with a little malleability. I am worried though that the thicker pieces will mold or have bacteria in them that does not get neutralized. Squishy means water and water means mold, right?
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