[JRandomFreeper]

Not more than once, anyway. ;)

I also have an engineering background. Did AF, DOD contract, and telecom, in that order for most of my adult life. I build a good, solid network.

As an engineer, I would tell you to keep the temp (for beef) near 140F to dry 1/4" strips after salting for 12 hours in a brine that you can float a raw egg in. Use enough slightly wet wood to create a thick cloud of smoke. However you get to those conditions is up to your engineering mind.

As far as science goes... (most) dangerous bacteria require several conditions to thrive. take away any of them and they don't do well.

Water is #1. Salt, drying, and smoke help with that.

Temperature is #2. If you keep the meat at or above 140F, bacteria won't grow while you dry/smoke it. Keeping it frozen works well, too, but that's your engineering problem. ;)

/johnny

[patton]

“Brine you can float a raw egg in.”

That, actually, is a usefull standard. LOL.

Thanks.

[patton]

I have a sudden vision of myself, slowly adding salt to a beaker of water, until an egg floats - cackling madly, and tacking notes about ppm -

I assume you mean an egg in the shell? No pickled, like my grandad?