I have been doing jerky for years but see I might have been doing it wrong. I season and cure. Let it sit for 12 hours. I then put in my dehydrator or smoker . My dehydrator I do it at 160 and if I put on smoker between 170 and 180. I see a lot about heating it up first to internal temp of 160 then dehydrate do to bacteria. I guess my question is how everyone else does it and most of the time i start out snack sticks at 140 and ramp up gradually to 170 for an internal temp of 160. Am I at risk with bacteria doing that as well? I want to make a safe product but also a tasty product as I’ve heard heat/boiling jerky before hand looks and taste different.
@astatler For jerky I use my oven (350 for 10 minutes for 1/4" slices) on a rack over a covered sheet pan and finish in the dehydrator set to 160 until they are at my preferred dryness.
@astatler
For years I’ve been doing jerky the same as you are and never had an issue. And then…Meatgistics. The new dehydrator I just bought even had a sticker on the door saying the meat should be cooked to 160 before dehydrating. Talked to seven other jerky makers I know and none of them have ever done or heard of that before. I’m going to try it within the next few weeks. As Joe Hell mentioned it shortens the drying time which would be a plus.
PapaSop I think that is for meat safety as far as thermal processing to a safe IT.
craigrice
Yeah I know. All about safety. Kinda weird in a way.
PapaSop kind a disclaimer
@astatler Jerky is one those things that a lot of people do differently. We just give our process that is based around food safety and quality. Some people dont even cure jerky because the water activity is so ridiculously low at the end, but that introduces a few problems and doing it this way get around those issues. I also think it gives a better jerky than just a dehydrator.
PapaSop Good luck with the new dehydrator, hope everything comes out well, I am sure it will!
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