I'm doing it in the oven and all is going well so far. I am at 140* internal temp and so far there has been no dripping. We used an 85/15 blend instead of the 70/30 many use and maybe that is why we are drippings free so far? I'm headed to the 152* internal temp per the instructions above. So far so good and keeping my fingers crossed!
oh yea looks good , pass the crackers.... hey where's the drooling icon
looking good. In the future When you start hanging summer sausage. I recommend that you double tie the ends and flare out the open end and tie again. It protects against a bad knot or bursting open.
I spoke with Eastmans and they said to go to 165* for 3 minutes. Hy-Country doesn't give an number but lead you to believe over 140* is good. Eldon's says 152*. Hell, I don't know what I should go to now. What temp do you guys go to?
Don't have a bucket big enough so I will spray these with water to cool them down. I read that on some site to cool below 120* to prevent bacteria from growing.
I would go with the eastmans 165*... then cool as you plan to...:cool:
Hows it smell...look real good ... nice job, now are you glad you took the time ?
Yeah, but I was up until nearly 3 am with this little project. I way underestimated the time it takes to do it. I have school tonight and then need to make another 15 pounds of snack sticks. I hope the filling of them little suckers go well! That should last me a while not to mention really fatten me up too! Next up is large batches of Jerky!
Whoops did i for get that part... yea very time consuming.. wait till you do that large batch of jurkey...BTW let sit in a brine for days if you can up to 6
On the bright side while your eating the end product.. its Soooo wort the 3 am this one time... you will get the feal for the time it takes and start accordingly..
I just got done with the cooling and packaging. Just in time for class! I hope we get out early so I can get started on the sausage sticks! I'm wondering if I should do 15 pounds our not? Hmmmm...
Tell me more about this brine deal for the jerky! And of course I want the brine recipe!
Could you stop talking about food your making me hungry!;)
Originally Posted by MLN1963
We make sure to get the internal Temp of the meat to 160-165 degree's for a few minutes. Pull them out and they go directly into a bucket of water and ice to cool down before vacuum sealing. Then to the freezer.
We use for the brine,
1/3 Brown Sugar, 1/3 Brining Salt to every 1 Quart of Warm water. Mix well making sure to fully cover the meat with the liquid. Sometimes you'll need to add a weight to the top to keep the meat submerged. Cover with plastic and place the bucket in the refrigerator. We ussualy leave it in a day for Jerky. It depends on how salty you like it. We've done the same brine for whole turkey and other big cuts of meat. I can't stand excessive salt. it runs right through me. :( The brine above seems to be a happy medium. Make sure you don't use IODIZED salt.