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New I thought it all died above 140
The first time I saw the technique it was actually 200 for 3-4 hours.
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Kip Hawley is still an idiot.

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Purveyor of Doc Hope's [link|http://DocHope.com|fresh-baked dog biscuits and pet treats].
[link|http://DocHope.com|http://DocHope.com]
New at 200 you are making jerky not cooking meat :-)
Any opinions expressed by me are mine alone, posted from my home computer, on my own time as a free american and do not reflect the opinions of any person or company that I have had professional relations with in the past 51 years. meep

reach me at [link|mailto:bill.oxley@cox.net|mailto:bill.oxley@cox.net]
New Mmmmmmmm ... jerky
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Kip Hawley is still an idiot.

===

Purveyor of Doc Hope's [link|http://DocHope.com|fresh-baked dog biscuits and pet treats].
[link|http://DocHope.com|http://DocHope.com]
New Actually, no . . .
When cooking at that low a temperature you're supposed to cook in a sealed package specifically to prevent making jerky.
[link|http://www.aaxnet.com|AAx]
New The USDA has admitted . . .
. . 146°F will do the common pathogens but they still recommend 165°F to make sure. There are, however, some pathogens that can survive well beyond beyond 212°F.
[link|http://www.aaxnet.com|AAx]
New if it aint boiled it aint dead :-)
Any opinions expressed by me are mine alone, posted from my home computer, on my own time as a free american and do not reflect the opinions of any person or company that I have had professional relations with in the past 51 years. meep

reach me at [link|mailto:bill.oxley@cox.net|mailto:bill.oxley@cox.net]
     Apple glazed beef ribs - (drewk) - (11)
         Try it with some good Apple Butter next time. - (folkert) - (1)
             Thought about that after I already had them in - (drewk)
         250 is kinda low innit? woulda went for 325 -NT - (boxley) - (8)
             250 for a long time is "in" right now. - (Andrew Grygus) - (7)
                 So, Drew is a High Priced Chef now? - (folkert)
                 I thought it all died above 140 - (drewk) - (5)
                     at 200 you are making jerky not cooking meat :-) -NT - (boxley) - (2)
                         Mmmmmmmm ... jerky -NT - (drewk)
                         Actually, no . . . - (Andrew Grygus)
                     The USDA has admitted . . . - (Andrew Grygus) - (1)
                         if it aint boiled it aint dead :-) -NT - (boxley)

What?!? They don't trust you with their knobs?!?
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