How do you get good temp on jerky
Even with remote temp probe I find it very difficult to accurately get real temp. of my 3/16" cut jerky . I always end up just tasting it and by texture, but was it really at 160? Next batch will be 1/4 in thick cut. Don’t want to totally dry it to crunch. Ideals?
@tarp If you can’t get your probe into a thin cut of your jerky you can always put your probe in the middle of a piece of folded jerky. Check out this video at the 7 minute mark to get a better idea of what I am talking about, it might seem like it won’t work but it will be fairly accurate.
Anyone else have any ideas?
@rodneycaudill ok ok, y’all are convincing me. I will look more at the vacuum chamber. Thanks for y’alls input!
I bought a chamber vacmaster vp 120 from waltons over a year ago, and it works great. just don’t get nothing inside the bag where it seals the bag.
We’ll that was the first thing that came to mind the first batch i ever made. had a cold beer in hand and was sampling one and closed my eyes to savor the moment and the smoke aroma smelled just like i had a lit cigar in my mouth thus the term [meat cigars]