Chopped and formed(ground) jerky need help quick

[nodak]

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

[Mr Walleye]

Nodak

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

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

Mike

[nodak]

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??

[Mr Walleye]

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

[agent provocateur]

without jerky some men would die...