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Question about temperatures

FM Former Member
Hey all, new to the forum and searched for an answer to this question but didn't find exactly what I was looking for

Have an Amerique and have been starting to make jerky without a cure, and thus want to follow the USDA standards for meat cooking (essentially need to get internal temp to 165 then lower it to 140 or so)

I'm having an issue trying to figure out what temperature to set my smoker at in order for the meat to reach 160 internally without cooking the meat. Dried 200 for 2 hours and the outside was cooked, but the inside didn't even reach 160. It seems like anything over 180 and meat starts cooking?

Also, when bringing my temperature down to 140 internal, should I be setting my smoker a little higher than that? Seems like the outside will always be hotter than the inside

Thanks!
E
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P pagsMember
I smoked my next to last batch at 180* for over 5 hrs, and it was the best jerky I've done so far. The external will get to 140* fairly quickly, so the meat should be safe. Smoke also helps with preserving so I just use a lot of smoke on my jerky. I couldn't tell you what temps the jerky is at, I never thought about sticking a temp probe into a thin slice of jerky. I've always used a cure cause I'm usually sending some in the mail back to family and friends (just being cautious).
Last edited by pags
Q qnorthNear Traverse City, MI
I too would suggest a cure for two reasons: 1) the jerky will keep longer regardless of how you store it, and 2) it will give the meat that deep red look you find in any butcher (good) jerky. I tried for a long time to get that nice color and finally discovered it required the use of a cure. Anything else will probably looked 'cooked'.
FM Former Member
eric, here is the ultimate test...no matter what smoker you are using. taste test after an hour and a half. My CS 08 needs a new thermostat...but frankly, it does not stop me from making anything. ( I have a small temp guage I set on the grills ).
anyway, set yours to 180 with smoke...for 1.5 hours. remove smoke and taste the stuff. if it's not the texture you want, leave on a little longer. taste till it's perfect for you. i always pull it a little early...as it continues to cook.

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