Making Jerky at Home Safely [PNW632]
Traditional jerky preparation methods, in which raw meat is dried at about 140° to 155°F, won't kill pathogens present in the meat. Learn the steps in making tasty meat jerky at home, including a choice of three techniques that ensure your jerky is safe to eat.
Produced by the University of Idaho. Reviewed by WSU specialist Lizann Powers-Hammond.
Available to Download in PDF Format
Pages / Length: 16
Revision Date: 04-2012
Authors: Laura Sant, Carol Hampton, Sandra M. McCurdy