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Cooking jerky

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osage outlaw:
Does anyone else cook their jerky before marinating?  I cook mine at 225 degrees for 20 minutes.  It just barely browns the meat and gets a lot of the blood out of it.  I think it allows it to soak up more marinade.  Since I started doing this it seems it dehydrates faster too.

Danzn Bar:
Sounds good ....I'll have to give it a try. I  ;D ::)
DBar

Hawkdancer:
Have to try that!  May smoke it at 225, then marinade, then smoke some more!
Hawkdancer

backwoodsguy:
Though this is an older post, I wanted to add my two cents. I've considered myself a health conscious person. I've only left my property twice in the last three months, once to turn in my income tax and once to cash the stimulus check. Covid-19 conscious, no one can come into my house. Just last week I ate a piece of my homemade jerky dated 7-4-2019 (10 months old) and didn't get sick.. Today, I went to the CDC website to read about jerky safety and discovered that in fact, they recommend precooking it to at least 165 degrees before dehydrating and that it only should have a two month shelf life. Oops, now I'll try precooking it and eating it faster.
 

Hawkdancer:
I dry marinaded my batch, then smoked it with wood smoked, bagged it and put it in the freezer!  Smoking temp was about 200F.  Still got some n the freezer, I doubt very much it has gone bad.  Seems to me pre-cooking, then cooling to marinade it, would be a bit risky with the extra handling, but getting it back over 200F may take care of any hazard.
Hawkdancer

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