Why Is It Important to Maintain a Constant Temp of 130 While Making Beef Jerkey

The morning time after, finally ended this matter at eight.v hour marking 12:30am.

- The slicer worked pretty good, though I think using partially frozen meat would have been easier.
- Can do a better job at trimming fat adjacent time.
- Non going to worry about the fda recommended temp thing. Plenty of conflicting info on this subject. Fda says 160, users say anywhere from 145-170, consumer dehydrators become to 145 and fifty-fifty have a setting specifically for hasty which is 145. Choose your temp and exist done with it.

Marinade:
- Wife used the balmy mexican recipe on Kevins website which contained no sugar and no table salt, just she added some liquid hickory smoke. Nevertheless, I as well used a couple pieces of small hickory wood in the smoker and so her jerky ended up over hicoryed. Beyond that she really didn't similar the results of using this item marinade.

- I used the main marinade recipe on Kevin's website and information technology turned out ok, though I wouldn't use information technology again.

- Marinading and seasoning is such a personal event and my wife and I definitely have differing tastes. I think the way to go for the future is to do small-scale batches and utilise the dehydrator until we hitting on marinades/seasoning that we similar, and and so do a mega load of jerky on the wsm using the pizza grates like Kevin uses.

Fuel management:
- Hopefully I tin get meliorate at fuel direction at these low temps. I elected to commencement with a small amount of charcoal assuming this would be required to keep the estrus down to the depression temps needed, but in hindsight I think this may have done more than harm then practiced. I ended up needing to add fuel at least three times during the 8+ hours and each time resulted in the same thing happening. Adding a few new briquets resulted in the temp plummeting while waiting for the the new dress-down to catch, then when they did take hold of the temp increased quickly. All the while I'thou fooling with the vents trying to keep the lows and highs from getting out of the target range. Then it would sort of stabilize only to have a couple more of the coals catch and send the temps high once again.

I notice on Kevin's page he starts with a big load of unlit dress-down and adds three or iv partially lit dress-down. I didn't do this considering I was concerned with runaway temps at some point given the large load of available fuel. I wonder though if I'd been better off going this road and but trying to continue it choked down enough that it didn't runaway at some point during the process.

As information technology was, the whole process of managing the temps was aggravating and very fourth dimension consuming. It basically required full-fourth dimension monitoring and action during the entire viii hours, which gets onetime real quick. The but affair that saved office of my sanity is the mavericks remote readout and so I could at to the lowest degree get abroad from the smoker for a few minutes.

I realize and understand that barbequing/smoking is an interactive and hands-on procedure, simply quite frankly, yesterdays consequence was unacceptable. I don't seem to have this much trouble managing temps with the college temp smokes or bbq'ing simply this hasty thing sure kicked my butt this time effectually.

Having said that, and my frustration with the process bated, this hasty will likely exist gone inside a couple of weeks.

This is what I started with, and so adding four partially lit coals.

In between playing with the vents and adding/subtracting fuel, I was playing with the thermometers. The Thermapen was right on the coin both in checking ambient and in the boil test, and the maverick was consistently 3-4* loftier.

hartactat2000.blogspot.com

Source: https://tvwbb.com/threads/beef-jerky.35357/

Bagikan Artikel ini