How to make Jerky

[@sueemery1494]

My late husband loved Jerky 👍

[@FeChefUSA]

Did he use cure #1 ?

[@alicemorris5129]

Love to do this with my Son

[@kimberlylistrud4096]

Been wanting to make my own Jerky awhile now.Thanks

[@mrolltray]

Awesome & Thanks for all, Jon. Great video and content.

[@eriv3360]

Very helpful. I always over cook mine.

[@shannonpeterson9527]

It'd be awesome to make my own jerkey ! My absolute favorite savory snack

[@jeanettegillett2826]

Love jerk ..thanks for the info

[@SinisterMD]

Excellent video John. Do you have any tips for doing this with a pellet smoker and not an industrial smoker with dampers?

[@Waltonsinc]

We did a batch on our Camp Chef vertical but I don't think we did a video on it. I am checking to see what i can find on that and will let everyone know. If I get another deer I'll do some jerky on a regular smoker and we will make a video out of it!

[@MarlaJones]

sweet

[@etheldaylily]

i LOVE HOME MADE BEEF JERKY.

[@ggrt21]

I had a smirk when you told not to freedhand the cuts, thats what i always due as a matter of “ i dont wanna clutter my kitchen drawers with another tool” ghe results are quite good but im used to it

[@Waltonsinc]

Hey, if you'bve got steady hands for that then go for it, I have the hands of a kid with ADHD and cannot make a consistent free-hand cut to save my life!

[@ggrt21]

@@Waltonsinc haha yhea that’s why tools exist, i tried jerky cutting board and it work perfectly of the meat is partially frozen

[@JIMMBAY1]

#HailYes, Gr8 video & content.

[@icemangresham]

So how long does jerky last chamber vacuum sealed with cure #1. Out of the refrigerator. I here 6 months to a year. And refrigerated or freeze

[@Waltonsinc]

Amos, a lot of that is going to depend on how low we get the water content, of you can get down into the .81 water activity level then it will last almost forever in a vac bag even without refrigeration. The quality of the flavor will eventually start to degrade but the meat will continue to be safe. I have a piece that has been vac bagged and left out for a year that we are going to eat on a podcast soon. However, for most home processors 6 months in the fridge and free longer than that is absolutely a good time frame!

[@keithm2950]

Why do I see so many other video's never taking the meat above 145 degrees... and that's even with no cure??? Am i missing something here?

[@hiv]

Food safety is usually given as a function of temperature and time. So, we think 155 but that's really for 15 seconds. Or 165, for 1 second. This table is for roasts and whole meat which should be different for ground beef or pressed jerky, but my understanding is that the same principle applies. Lower temps may be accessible if for longer time. ServSafe Temperatures - 4 minutes at 145°F Pork, beef, veal, and lamb roasts Depending on the type of roast and oven used, roasts can be cooked at these different periods and temperatures: 130°F (54°C) 112 minutes 131°F (55°C) 89 minutes 133°F (56°C) 56 minutes 135°F (57°C) 36 minutes 136°F (58°C) 28 minutes 138°F (59°C) 18 minutes 140°F (60°C) 12 minutes 142°F (61°C) 8 minutes 144°F (62°C) 5 minutes

[@waymon540]

💯💯👍👍💯💯