FREQUENTLY ASKED QUESTIONS ON JERKY
What
type of meat works best?
How long is the actual process, and how
do I know it's done?
How do I keep my home made jerky from molding?
Is a recipe available to make my own spice mixture?
How do you currently process your jerky, Toxic?
Toxic, I can't seem to keep the electric
smoke going very long at all. Any suggestions to prolong the obvious?
I have the Brinkman smoker you described (electric),
but when I tried to make my jerky on it, it was crispy done in about an hour.
What do I do to get that long slow smoke without burning it?
How do I minimize the risks of Botulism?
How about Salmonella?
How about the E-coli ?
How about the Listeria?
What type of meat works best? Top of the page
I have standardized on beef top or bottom round cut 1/8" thick.
How long is the actual process, and how do I know it's done? Top of the page
Marinade 8-24 hours, rotating the meat in the brine at least once. The meat takes anywhere from 5-12 hours, depending on thickness of meat, type of smoker, etc. The best way to know when it is done is to take a piece off, let it cool to room temperature, and then attempt to bend it in half. If it bends and doesn't crack, it needs more time. If it cracks in half, you cooked it too much. If it cracks without really breaking, it's just right.
How do I keep my home made jerky from molding? Top of the page
Good question! The only way jerky molds is if it is to moist when removed from your cooking device. Cutting the meat about 1/8 to 3/16 inches thick helps to prevent this. Also bending the product after cooled and getting a cracking effect also lets you know you are good. From a pure packaging perspective regardless of cooking time plastic bags are the answer. You can purchase a vacuum packaging system and bags designed for the home for about $50. Another option, if you can get yourself some C02 or dry ice in a cooler and put the jerky into the bags while only allowing the CO2 to get in the bag this will help prevent the mold (as mold needs air and moisture to grow). Lastly, If you can get your hands on some iron filings and something porous to put them in (maybe tea bag material) you can place a teaspoon of this in a normal plastic bag with your jerky. (This iron filings will work with the moisture in the product and eat the available oxygen and rust until no more oxygen is left in the bag....no oxygen....no mold!
Is a recipe available to make my own spice mixture? Top of the page
In terms of actual spice mixtures and measurements, NO! Toxic Tommy's claim to fame has been his secret formulation. Besides, we are buying in such volume that we would argue that you couldn't mix the spices yourself any cheaper. In terms of a how-to recipe, Toxic Tommy's pre-packaged spice packages include a recipe and tips on processing jerky.
How do you currently process your jerky, Toxic? Top of the page
I have to admit, I have gotten somewhat production-oriented on this one, and have moved to commercial convection ovens using good old dependable liquid smoke. For the homeowner, I recommend units made by Excalibur (see dehydrators for more info) that make about 10 pounds of jerky in 5 hours! You can't beat the consistency, speed, and neatness of this machine or process.
Toxic, I can't seem to keep the electric smoke going very long at all. Any suggestions to prolong the obvious? Top of the page
There are many techniques that
can help prolong the smoking process in your electric smoker (At least we
have a chance, I feel sorry for those individuals with charcoal smokers).
They are as follows in order of success:
1) Standardize on wood chunks instead of wood chips if you haven't already;
these will burn longer in general, and even if they catch on fire, they still
smoke longer.
2) Strategically place the wood chucks so that they do not come in contact
with the electric heating element. Place a piece of wood on the element and
*poof* its gone!
3) Place some additional lava rock or grill rock around and somewhat on top
of the electric element to help further distribute the heat. Use this with
#2 above.
4) Make a bowl out of aluminum foil and place the wood chips or chunks in
the bowl on top of or away from the heating element. Anything between that
element and your wood will increase your chances of a longer smoke.
5) Soak the wood chips/chunks in water (I recommend about an hour) before
using. This can get tricky and can lead to little to no smoke at all.
I
have the Brinkman smoker you described (electric), but when I tried to make
my jerky on it, it was crispy done in about an hour. What do I do to get that
long slow smoke without burning it?
Top of the page
You are not alone, I have had
others complain of this very thing. It can be challenging to make this unit
work correctly. There is so much heat!!! Here are some tips:
1)You definitely have to use the the water to cool things down.
2)You should make certain the your wood blocks or chips do not contact the
heating element when you put them in place. I have actually had more success
using wood chips. Make a little bowl out of aluminum foil and place your wood
chips in this bowl right in the center under the water. Be carefull not to
get your foil bowl on the heating element either!
3) Get your self some crushed lava rock (landscaper or grill store)and distribute
this around and over the heating element. This eliminates hot spots and disperses
the heat more evenly.
4) Consider cutting your meat thicker. (up to 1/4")
5) Consider a method to hang more racks in this beast. The more meat in this
smoker, the more the heat has somewhere to go and minimizes the chance for
burning. I wound up drilling holes and using tool hangers for peg boards to
hang more racks, increasing capacity and further stabilizing the temperature.
6) If all else fails, take your wood chips and quickly submerge them in water
before placing them in the homemade foil container smoker.
How do I minimize the risks of Botulism? Top of the page
Botulism is essentially a type of poisoning. It is not just a result of eating the proverbial can of meat with the bulging lid. It can occur from eating home-canned goods of many types, and infants can contract it from eating raw honey. Paralysis and death is the typical result, and there may be a link to botulism in "crib death" (SIDS). Botulism is a rare but serious food-borne disease. It is caused by contamination of certain foods by the botulism bacterium commonly found in the soil. There are two different illnesses: adult botulism and infant botulism. An adult may become ill by eating spoiled food containing the botulism toxin. This toxin is produced when the bacteria grow in improperly canned foods and occasionally in contaminated fish. Infant botulism is caused by eating the spores of the botulinum bacterium. For infants one source of these spores is honey.
When contaminated food is eaten by adults, the toxin is absorbed from the intestines and attaches to the nerves causing the signs and symptoms of botulism. Early symptoms include blurred vision, dry mouth, difficulty in swallowing or speaking, general weakness, and shortness of breath. The illness may progress to complete paralysis, respiratory failure, and death. When infants eat contaminated food, the spores grow in the intestines and release toxin.
Diagnosis is made by the presence of appropriate neurologic symptoms and by laboratory tests that detect toxin or by culture of Clostridium botulinum bacterium from the patient's stool.
Although there are very few cases of botulism poisoning each year, prevention is extremely important. Home canning should follow strict hygienic recommendations to reduce contamination of foods. In addition, because the botulism toxin is destroyed by boiling for 10 minutes, people who eat home-canned foods should consider boiling the food before eating it to ensure safety. A county extension home economist can provide specific instructions on safe home-canning techniques. To help prevent infant botulism, infants less than 12 months old should not be fed honey.
Treatment for adults requires care in an intensive care unit; botulism antitoxin can be helpful if given soon after symptoms begin. Treatment for infants requires hospitalization and possibly care in an intensive care unit. Antitoxin is not recommended for infants.
You want to use a leaner cut of meat to minimize the risks of Botulism. Smoking or dehydrating should be at or around 150 degrees. Cooking so that the internal meat temperature reaches 165 degrees for 15 seconds in all that is required to kill everything. Also, remember that the meat would have to have been tainted as received from your processor or be introduced by another processor or yourself to ever exhibit this condition in the first place.
How about Salmonella ? Top of the page
Consumption of food contaminated with Salmonella can cause salmonellosis, one of the most common bacterial food-borne illnesses. Salmonella infections can be life-threatening, especially for infants, the frail or elderly, and persons with chronic disease, with HIV infection, or taking chemotherapy. The most common manifestations of salmonellosis are diarrhea, abdominal cramps, and fever within eight to 72 hours. Additional symptoms may be chills, headache, nausea, and vomiting that can last up to seven days. I have always steered (pun) away from the turkey jerky for fear of Salmonella. I have, however, smoked whole turkeys for dinner, which have always turned out awesome. I have done dee, which has turned out good as well. The fact that the brine completely covers the meat in salt solution will help tremendously. Heck, the indians and pilgrims were doing this using the sun with success. Brining also helps make the meat tender and flavorful. By the USDA guidelines the safe internal temperature for meat such as beef and pork is 160 degrees F, and 185 degrees F for poultry. For this reason, our meat is processed at a minimum of 165 internal meat temperatures. Also remember that the meat would have to have been tainted as received from your processor or be introduced by another processor or yourself to ever exhibit this condition in the first place.
How about the E-coli ? Top of the page
E. coli O157:H7 is a potentially deadly pathogen that can cause bloody diarrhea and dehydration. The very young, the elderly, and persons with compromised immune systems are the most susceptible to this food-borne illness. The USDA again will remind consumers to always follow the safe handling instructions required on all raw meat and poultry products and cook ground beef to an internal temperature of 160 degrees F to eliminate all risks. (Our meat is processed at a minimum of 165 internal meat temperatures.) Also remember that the meat would have to have been tainted as received from your processor or be introduced by another processor or yourself to ever exhibit this condition in the first place.
How about the Listeria? Top of the page
Consumption of food contaminated with Listeria monocytogenes can cause listeriosis, an uncommon but potentially fatal disease. Healthy people rarely contract listeriosis. Listeriosis can cause high fever, severe headaches, neck stiffness, and nausea. Listeriosis can also cause miscarriages and stillbirths, as well as serious and sometimes fatal infections in those with weak immune systems such as infants, the frail or elderly, and persons with chronic disease, with HIV infection, or taking chemotherapy.
The USDA has the following reommendations: Reheat until steaming hot the following types of ready-to-eat foods: hot dogs, luncheon meats, cold cuts, fermented and dry sausage, and other deli-style meat and poultry products. Thoroughly reheating food can help kill any bacteria that might be present. If you cannot reheat these foods, do not eat them. Wash hands with hot, soapy water after handling these types of ready-to-eat foods. (Wash for at least 20 seconds.) Also wash cutting boards, dishes, and utensils. Thorough washing helps eliminate any bacteria that might get on your hands or other surfaces from food before it is reheated. Do not eat soft cheeses such as feta, Brie, Camembert, blue-veined or Mexican-style cheese. You can eat hard cheeses, processed cheeses, cream cheese, cottage cheese, and yogurt. Do not drink raw, unpasteurized milk or eat foods made from it, such as unpasteurized cheese. Observe all expiration dates for perishable items that are precooked or ready-to-eat.
Because all our products are shelf-stable and cooked completely, this is not an issue.
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