Jerky Bummer
- Thread starter nhns4
- Start date
DivotMaker
New member
Oh man! That sucks. Surely you have a buddy that's handy with a soldering iron?
NDKoze
Moderator
I'm really not sure what happened to it.
No, the cord isn't hard or brittle and I never stored it outside where it would freeze.
I did wrap the cord around the power pack during storage and that may have been a contributing factor. I won't be wrapping the cord around the power pack on the new cord.
No, the cord isn't hard or brittle and I never stored it outside where it would freeze.
I did wrap the cord around the power pack during storage and that may have been a contributing factor. I won't be wrapping the cord around the power pack on the new cord.
smokeasaurus
New member
That is a bummer. I have had good luck with mine...I can see where it is not a stout connection by any means.
DivotMaker
New member
SuperDave said:
Don't forget the JB Weld, Dave...no emergency tool kit is complete without these 3 items!
LOL!
DivotMaker
New member
nhns4 said:
+1! 140 works great for me. ;D
DivotMaker
New member
If you've increased the temp, that will help. You want to test it as you go. Hard to say "how long;" all depends on the meat. You want it dry, but not hard. If the moisture is gone, and it still bends a bit without breaking, you're good! It will stiffen a little more as it cools.
Pork Belly
Moderator
Leave it at 115, your drying it. At 140 your cooking it then drying it. huge difference in taste and texture.
DivotMaker
New member
Pork Belly said:
Disagree. When I do jerky at 140, it comes out translucent - you can see light through the slices. At 160, you cannot (it is cooked). I personally don't think 115 is a food-safe temp for meat, and would never smoke beef at that temp.
NDKoze
Moderator
I tried lower temps like 100-115 with a pretty full smoker and found that even with wood chips, I had a hard time keeping the smoke going for very long at that temp.
IMO 150-160 is the range where the meat starts to cook and should never go above. So, I usually smoke at 140-145. With an Auber you could maybe get away with 150, but I would still stay in the 140-145 range.
Maybe it is because I smoke such large batches, but it would take multiple days for my jerky to get done at 115. Maybe for smaller batches (less meat mass) you can get by with 115, but I find it just too slow considering I have not had any problems with the higher temp that I use.
Brian, based on my memory of your previous posts, I seem to remember that your smoker tends to run a little bit hotter than your dial. Mine actually runs a bit lower than my dial. So, I'm wondering if your actual smoking temps are closer to what Tony and I are suggesting? Or are you measuring 115 with a thermometer?
Since the meat is cured, I'm not sure that there would be any problems with food safety.
It would be a good test to try it at both temps with exactly the same process and meat to see if there is any discernible difference.
IMO 150-160 is the range where the meat starts to cook and should never go above. So, I usually smoke at 140-145. With an Auber you could maybe get away with 150, but I would still stay in the 140-145 range.
Maybe it is because I smoke such large batches, but it would take multiple days for my jerky to get done at 115. Maybe for smaller batches (less meat mass) you can get by with 115, but I find it just too slow considering I have not had any problems with the higher temp that I use.
Brian, based on my memory of your previous posts, I seem to remember that your smoker tends to run a little bit hotter than your dial. Mine actually runs a bit lower than my dial. So, I'm wondering if your actual smoking temps are closer to what Tony and I are suggesting? Or are you measuring 115 with a thermometer?
Since the meat is cured, I'm not sure that there would be any problems with food safety.
It would be a good test to try it at both temps with exactly the same process and meat to see if there is any discernible difference.
