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?
Side note. The only thing I’ve found cumbersome about the 20# mixer is having to turn it by hand. Probably why I bought the 44# mixer and grinder to drive it. I do know if you have the mixing shaft situated a certain way it goes in and out easier. I think the paddle end down on drive end.
Very strange… Never had an issue with mine. Wow.
My son recently purchased a half from in-laws dairy farm. The steaks were awesome and burger was some of the best I’ve ever had. It was a milk cow at one point. The flavor was unbelievable. Interesting video.