Finishing jerky in sous vide?
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shoprat53 I’ve sort of done that. Instead of finishing though I started it in the sous vide and then moved it to a smoker and a dehydrator. I found the smoker more appealing of the two finished batches. With jerky you want to get the temp to 160 fairly quickly as the more you dry it out the more difficult it will be to kill the bacteria and the nasty microbes we are worried about, so getting it to 160 stops that from being a worry.
One important thing of note is that you will want to lay them all out in the bags in a single layer, makes it sort of difficult and time consuming but i am interested in your results!
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