Yikes lol Im surprised I havent killed anyone yet! I did a little online research that certainly contradicts what Ive been doing for over 20 years. I make a lot of jerky. Always thought the drying and smoking is what cured the meat. I guess there is no reason I cant bring the temp up to 160 and then back it off back to 120-130 for the remainder of the process.
I have used Bradley smokers for 20 years and love them. I do a lot of jerky and a Bradley can "hot smoke" at temperatures as low as 120 degrees. In my opinion 165 is way to high for making jerky.
Too bad, I’ve been looking at satellite photos, trying to come up with a plan B for when the surf is up. Sent from my iPhone using Lake Ontario United mobile app
Sounds great! Hope I can get some type of opportunities from shore. Plan on chartering four or five days but hope I can find some type of opportunity casting. Sent from my iPhone using Lake Ontario United mobile app