Jerky temp?

[Toker]

Hi, i just received a few pounds of deer and moose and i want to try making jerky out of it.
I made a little research for temp i found between 120-160 OK tell me if I'm wrong please, but at what internal temp do you take it out of the smoker? THX
                                                                     Frank

[KevinG]

Might be kind of hard to get an internal temp on jerky being cut as thin as it should be. I usually test by the squeeze and bend method. Firm but not juicy and won't break when you bend it. It might take a couple of tries before you get it perfect, so maybe best to do it in small batches and write down what works best for you. A lot of the problem also depends on if you marinade them or just dehydrate/smoke them with spices in determining when it's done.

[NePaSmoKer]

Hi, i just received a few pounds of deer and moose and i want to try making jerky out of it.
I made a little research for temp i found between 120-160 OK tell me if I'm wrong please, but at what internal temp do you take it out of the smoker? THX
                                                                     Frank

Keep your vent full open, no water in the pan. 3 to 5 pucks @140 then after the smoke bump to 150 for 2-3 hrs. Test by bending. Bump heat to 165 for 4 hrs, Test again. (jerky should bend, not snap in half)

Remember game has less fat content and will get brittle fast.  Try not to exceed above 180*

In all finish the jerky to your liking. Some like it chewy some like it hard and brittle.

nepas

[BigJohnT]

Just to add to the above, don't forget to rotate the racks top to bottom and front to back. I usually rotate after the smoke is done and pick off the smaller pieces as they get done. You can double the amount by using a set of jerky racks upside down on your regular racks. It's not as much fun as it sounds juggling doubled up racks  :o That is why I made the mods to my smoker to have 12 racks on individual rails. Check the link to Scott's place for more info.

JT

[Toker]

OK THX everyone! :P now i have a good idea on how to start. Nepa if i understood i might take up to 9h to end? Did not expected so long but if its the required time I'll make it thx again.
                                                          FRANK

[Brisket Lover]

I sliced up a roast for making jerky tomorrow.  My first time using whole muscle meat instead of ground beef.  Anyways can I put it in the dehydrator at 155 like I do for gb or do I need to get it to 160 first in the oven to kill bacteria? 


Thanks!

[HawkeyeSmokes]

I sliced up a roast for making jerky tomorrow.  My first time using whole muscle meat instead of ground beef.  Anyways can I put it in the dehydrator at 155 like I do for gb or do I need to get it to 160 first in the oven to kill bacteria? 


Thanks!

You can put it right in the dehydrator and be safe. Whole muscle has less chance of bacteria than ground meat does. Less surface area to get contaminated with whole muscle, hope this helps.

[Brisket Lover]

Thanks, I thought it would be fine too but wanted a second opinion.