Jbowie
Full Fledged Farker
I have made smoked beef jerky for several years for personal and family friends. I m considering stepping it up to some retail. A USDA Publication I have says to cook meat in oven to 160f then dry it with method of choice. In my case my choice is smoking.
My concern USDA says to maintain Humidity in the oven at 90% during cooking process. There is also terminology of maintaining (water activity of 85). How is a poor boy to do this with limited equipment.
I hope I am posting in correct category.
My concern USDA says to maintain Humidity in the oven at 90% during cooking process. There is also terminology of maintaining (water activity of 85). How is a poor boy to do this with limited equipment.
I hope I am posting in correct category.