U225X PUBLIC-SAFE CONVERSATION NOTE

RECORD: CHAT-0224
TOPIC: Jerky Smoking Temperature Guide
IMPORTED: 2026.06.03

This note was generated from a matching conversation in the supplied ChatGPT export.
EXTRACTED REQUEST: What temp should i smoke my jerky at

RECOVERED CONVERSATION EXCERPTS
USER MESSAGES:
1. What temp should i smoke my jerky at

ASSISTANT RESPONSES:
1. Since you're using Morton's Tender Quick and your jerky is about 1/8"–3/16" thick, I'd run your smoker at: - 145°F–160°F smoker temperature - Target finished jerky internal temperature of 160°F for beef A good timeline would be: 1. 145°F for 1 hour (helps dry the surface) 2. 155°F for 2–3 hours 3. 160°F until done (usually another 1–2 hours) For strips that thin, expect roughly 4–6 hours total, but start checking at 4 hours. The jerky is done when: - It bends and cracks slightly. - It doesn't snap completely in half. - No wet spots remain in the center. If you're smoking summer sausage at the same time, don't put the jerky in right away if you're following the slow sausage temperature ramp. The jerky will usua…

EXTRACTED KNOWLEDGE / HOW-TO
- 145°F–160°F smoker temperature
- Target finished jerky internal temperature of 160°F for beef
- 145°F for 1 hour (helps dry the surface)
- 155°F for 2–3 hours
- 160°F until done (usually another 1–2 hours)
- It bends and cracks slightly.
- It doesn't snap completely in half.
- No wet spots remain in the center.
CONVERSATION SHAPE: 1 user turns / 1 assistant turns
ATTACHMENTS DETECTED: 1

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