Author Topic: Chopped and formed(ground) jerky need help quick  (Read 2072 times)

Offline nodak

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Chopped and formed(ground) jerky need help quick
« on: December 23, 2006, 04:38:51 PM »
Any ideas on temp, smoking, cooking, times. I just threw it in the BS. I couldn't find much on the subject.

Thought web site had difficulties all day as I couldn't post, but it was my securities settings as I just updated to the new explorer last night. 

Thanks
nodak


Offline Mr Walleye

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Re: Chopped and formed(ground) jerky need help quick
« Reply #1 on: December 23, 2006, 05:33:53 PM »
Nodak

Here is a link that has how I've been doing it.

http://forum.bradleysmoker.com/index.php?topic=4480.0

Mike

Click On The Smoker For Our Time Tested And Proven Recipes


Offline nodak

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Re: Chopped and formed(ground) jerky need help quick
« Reply #2 on: December 23, 2006, 05:59:52 PM »
I used High Mountain mix which has a cure.  I'm wondering if I have to have a certain temp or amount of time for product safety??

Offline Mr Walleye

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Re: Chopped and formed(ground) jerky need help quick
« Reply #3 on: December 23, 2006, 06:14:30 PM »
I don't have any experience with high mountain seasonings so take this for what it's worth but I have had good luck starting at 200 than after an hour lowering it to 180, than continue until it reaches the doneness your looking for. I have found once the jerky has cooled it usually has a slightly drier texture. I have also found it's best to continuously pat the jerky with paper towels once it's removed from the BS. Make sure the jerky is cooler and dried before bagging it and storing in fridge. Hope this helps.

Mike

Click On The Smoker For Our Time Tested And Proven Recipes


Offline agent provocateur

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Re: Chopped and formed(ground) jerky need help quick
« Reply #4 on: December 24, 2006, 07:41:19 AM »
without jerky some men would die...