How do you get good temp on jerky
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Even with remote temp probe I find it very difficult to accurately get real temp. of my 3/16" cut jerky . I always end up just tasting it and by texture, but was it really at 160? Next batch will be 1/4 in thick cut. Don’t want to totally dry it to crunch. Ideals?
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Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausagereplied to tarp on last edited by
tarp If you can’t get your probe into a thin cut of your jerky you can always put your probe in the middle of a piece of folded jerky. Check out this video at the 7 minute mark to get a better idea of what I am talking about, it might seem like it won’t work but it will be fairly accurate.
Anyone else have any ideas?
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Ok Thanks
