Quote:
Originally Posted by pmcgrady
I just ruined a batch of slim jims not paying attention... It ain't easy!
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I'm sorry to here it.
Fear is your worst enemy it strips out bolts and over cooks meat and that is the reason I am doing this for people.
Plus I am lonely.
I can't count how many times I have watched videos on YouTube doing it the wrong way.
Bringing up to 175 F is BS and I see it all the time.
I honestly dont want to sound like a know it all but by darn after almost 40 years of screwing up stuff I have learned how to do a few things.
At no time should the temperature ever reach beyond around 160F or so.
Bringing it up slowly is the secret.
This allows the meat to adjust to the temperatures.
The bigger the chunk of meat the longer it takes to bring up to temperature.
The cure is there to help you and it will allow you to smoke till your hearts desire without worry.
I have ate dried u[p chicken skin pieces off of the BBQ grill months later and have been doing so for all my life.
Worth