SouthPaw0180 said:



Isnt no binge.....KEEP Using them and keep using NO Sodium Nitrite, 1 day you will bekeystoneMAN 85 said:Care to elaborate? You still on that binge that a dehydrator doesn't get the meat to a safe temp?Woodywoodduck said:
145 may not be safe - that's why we run them at 155-160. 20+ years of making jerky and no one has ever been sick, I think the track record proves itself.Woodywoodduck said:Isnt no binge.....KEEP Using them and keep using NO Sodium Nitrite, 1 day you will bekeystoneMAN 85 said:Care to elaborate? You still on that binge that a dehydrator doesn't get the meat to a safe temp?Woodywoodduck said:![]()
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and wondering why...then a little lightbulb will go off in your head and you will then understand why you and others were warned!![]()
145 degrees is NOT a SAFE Temp to make jerky or any other cured meats!!
You must have an old dehydrator?keystoneMAN 85 said:145 may not be safe - that's why we run them at 155-160. 20+ years of making jerky and no one has ever been sick, I think the track record proves itself.Woodywoodduck said:Isnt no binge.....KEEP Using them and keep using NO Sodium Nitrite, 1 day you will bekeystoneMAN 85 said:Care to elaborate? You still on that binge that a dehydrator doesn't get the meat to a safe temp?Woodywoodduck said:![]()
![]()
and wondering why...then a little lightbulb will go off in your head and you will then understand why you and others were warned!![]()
145 degrees is NOT a SAFE Temp to make jerky or any other cured meats!!
I do this during the middle of winter to help keep the grill from overheating. I just turn on one side and put the meat on the other. If you add chips you will get a nice smoke flavor. Using the grill this way provides radiant heat instead of direct heat like an oven. The only down side is you have to watch and flip the meat like a champ.WexfordBowhunter said:You can also use your gas grill if you've got multiple burners. I just put the end burner on as low as it will go, cover the grilling surface will foil, hang my jerky from toothpicks off the upper rack, being sure not to put any directly above the lit burner, and prop the grill lid open by about an inch or so by laying a stick horizontally across the unlit corner of the grill. Works really well if you can keep the temp under 200 degrees (preferably under 150 degrees.) It's also much easier to regulate the heat with rather than using a charcoal smoker.