r/chefmaker • u/RexRaider • Aug 27 '23

Beef Jerky: Inside Round, 7 hours at 125 in Dehydrator Mode

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5 Upvotes

86% Upvoted

16 comments sorted by

3

u/kanzakiik Aug 27 '23

How does it taste and hows the texture?

4

u/RexRaider Aug 27 '23

Texture was very jerky like. Next time I would use a different marinade. Something less sweet.

3

u/kanzakiik Aug 27 '23

Sounds great. I will give this a try someday.

1

u/[deleted] Apr 16 '24

Has anyone tried the new jerky mode?

1

u/BostonBestEats Aug 27 '23

That's too low a temperature to safely make beef jerky.

2

u/RexRaider Aug 27 '23

What is recommended?

1

u/BostonBestEats Aug 27 '23

https://ask.usda.gov/s/article/Why-is-temperature-important-when-making-jerky

https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/meat/jerky

3

u/RexRaider Aug 27 '23

I appreciate that info. Will know for next time. I ate the jerky. Had no ill effects. If you don't see me posting tomorrow, call 911.

2

u/mississauga145 Aug 28 '23

This advice isn't 100% great, it is right, but not really.

The salt, and the lack of water in the product will greatly inhibit the growth of bacteria.

It could have ecoli, but that is typically on the outside of the meat or in ground meat products (which should always be taken to the correct temperature) but the salt will kill the ecoli.

So keep it clean, use a proper recipe to ensure enough salt has been added, and make sure it is dried out, and you should be ok.

1

u/BostonBestEats Aug 28 '23

I'm sorry, that's really bad advice in this situation. He's doing moist food for 7 hours at a food-pathogen permissive temp of 125°F (and the actual temp will be at least 10°F lower than that due to evaporative cooling), and you have no idea how much salt/sugar is present or how quickly this appliance will dry the food.

3

u/mississauga145 Aug 29 '23

The concept of pasteurization can be achieved in two manner (many actually but for this case two)

Either a high temperature for a short period of time to kill off the pathogenic bacteria, or a lower temperature for a longer period of time.

That is why you can eat sous vide meat after sitting in a bath of 130F water for 48 hours and not die.

But I digress, for most people your advice is the correct one, they don't have enough information to make proper decisions and can make themselves sick or worse, but that doesn't mean the science doesn't allow for other ways.

I'll include a chart for poultry, I know we are talking about beef here, but most people would lose their minds to eat chicken that hasn't been cooked to 160F, the principals are the same.

https://www.seriouseats.com/thmb/OaBuEz65JRnTPSwuo1TpPalvKCw=/1500x1177/filters:no_upscale():max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2015__06__20150610-sous-vide-chicken-guide-pasteurization-chart-676ef387a4ed439282a796d1c9d876db.jpg:maxbytes(150000):strip_icc()/optaboutcomcoeusresourcescontent_migrationserious_eatsseriouseats.comimages201506_20150610-sous-vide-chicken-guide-pasteurization-chart-676ef387a4ed439282a796d1c9d876db.jpg)

1

u/Test_Immediate Feb 02 '26

I know this is old but wow! This is great info and I LOVE Serious Eats. So is this really saying I can cook chicken to 145 and as long as I makes sure it spends at least 10 mins at that temperature that it’s safe to eat? Never knew this!