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jerky & electric h20 smoker
Posted By: adam cathers
Date: Wednesday, December 5, 2001 at 4:17 p.m.
I need advice on creating venison/goose jerky with an electric h20 smoker.
GREAT SITE! It has been very helpful. I am new to this -therefore this may be a very basic question. I bought a smoker to convert some of my older venison to jerky (had used a dehydrator in the past once or twice)...then learned about needing a curing agent not only because of e-coli but botulism since the smoker produces a low oxygen environment.
If I follow info from earlier posts and add cure to the meat strips as directed, I am still unsure about the safety issue. I followed the link to the Univ. of Florida website which suggested pre-cooking the meat to at least 160 degrees to reduce the bacteria and then place in smoker. An earlier post here suggested smoking after curing at a lower temperature initially without actual smoke to remove water in the meat, and then to add wood for smoke and bring up the temp. Unfortunately my cheap smoker has but one setting - full on! I just used it for the first time and measured 220 on the grills with an oven thermometer but with chicken breasts only making it up to 160. (last sunday, around 50 deg. outside.)
For the jerky, should I place it into the smoker w/o the water pan and just heat it for an hour or so before adding wood and smoking it for another hour or two? I am guessing adding water and a water pan is a bad idea since I am trying to end up with a dry product and the moisture arising from the water pan might curtail this. Is it fine to smoke it at the 160 to 200 degree range...it would be done quicker than a cold smoke, low temp. routine? Thanks for your advice in advance.
Very happy to find a source for Tender Quick....went thru all my local supermarkets...no-one had heard of it. New Ringgold is a beautiful area...I go fall turkey hunting in that area...never got one, but got a great workout walking those ridges!! adam
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