Jerky 202: Smoked Vs. Dehydrated Jerky
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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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J Jonathon pinned this topic on
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