Jerky 202: Smoked Vs. Dehydrated Jerky
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I cured some bacon and cold smoked it as I was slicing up thought I would try to dehydrate some. I did a couple of trays just the apple cured then made couple trays with a sprinkle of slap your mama. It seams very greasy. I guess I thought some of the fat would render out. Really liked the slap your mama.
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I cured some bacon and cold smoked it as I was slicing up thought I would try to dehydrate some. I did a couple of trays just the apple cured then made couple trays with a sprinkle of slap your mama. It seams very greasy. I guess I thought some of the fat would render out. Really liked the slap your mama.
mosales What temp did you have your dehydrator set on? My guess is maybe its not getting hot enough? I know when I do it in the oven between 150-175, I have always had a little bit of fat render out.
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armyguy The jerky we mostly use the Pro Smoker 500T because it is easiest to monitor and control humidity. Then it really depends on quantity and how quick we need it done. It’s always either that or the pk100 when it is something like snack sticks or summer sausage, when we are just grilling we use our gas or pellet combo.
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Arnie There is some truth to that, the temperature of the meat comes into play as well. 140° is commonly accepted as the temp where smoke flavor stops increasing. I think that probably has something to do with that being past the temp that the meat really starts sweating.
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Arnie There is some truth to that, the temperature of the meat comes into play as well. 140° is commonly accepted as the temp where smoke flavor stops increasing. I think that probably has something to do with that being past the temp that the meat really starts sweating.
Jonathon said in Jerky: 202 Smoked Vs. Dehydrated Jerky:
140° is commonly accepted as the temp where smoke flavor stops increasing.
I often hear that, too, but it’s not true. What’s happened here is that folks confuse smoke flavor with smoke ring formation. The smoke ring stops forming around 140 F because the myoglobin denatures and no longer changes color in the presence of nitric oxide. That may have something to do with a “cured” flavor, but it has nothing to do with “smoke” flavor.
The longer you keep meat in the smoke, the more smoke flavor you’ll get, at least by adsorption if not by absorption. Granted that sweating, misting, basting, etc. might slow down or even prevent adsorption to some degree, but neither time nor temperature just shuts down adding smoke flavor.
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Jonathon said in Jerky: 202 Smoked Vs. Dehydrated Jerky:
140° is commonly accepted as the temp where smoke flavor stops increasing.
I often hear that, too, but it’s not true. What’s happened here is that folks confuse smoke flavor with smoke ring formation. The smoke ring stops forming around 140 F because the myoglobin denatures and no longer changes color in the presence of nitric oxide. That may have something to do with a “cured” flavor, but it has nothing to do with “smoke” flavor.
The longer you keep meat in the smoke, the more smoke flavor you’ll get, at least by adsorption if not by absorption. Granted that sweating, misting, basting, etc. might slow down or even prevent adsorption to some degree, but neither time nor temperature just shuts down adding smoke flavor.
TexLaw
Often wondered about that. Had some venison snack sticks from a co-worker that were so heavily smoked they didn’t even taste good. And I like smoky meat. -
TexLaw So, smoke adhearance and smoke ring are connected? We’ve done numerous things debunking a “smoke ring” and that it is really a cure ring but for some reason I NEVER put together that with the fact that smoke stops adhering. I’m sure you’re right because it makes sense but I am going to ask our application specialist for the some “science” on this!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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TexLaw So, smoke adhearance and smoke ring are connected? We’ve done numerous things debunking a “smoke ring” and that it is really a cure ring but for some reason I NEVER put together that with the fact that smoke stops adhering. I’m sure you’re right because it makes sense but I am going to ask our application specialist for the some “science” on this!
Jonathon No, smoke ring formation and smoke flavor are not connected, at least not as far as temperature is concerned. You continue to get some smoke flavor via adsorption for a long as the meat is exposed to smoke. However, the smoke ring stops forming once the internal temperature gets to somewhere around 140F because the myoglobin denatures.
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