Beef/other Jerky

[hedgehog]

was reading some warnings on some dehydrating/jerky sites that the the temperature of meat should be raised to 160 before dehydrating. this is to kill of bacteria it said. anyone do this?

I just bought a dehydrator with 7 trays from wally world and have some beef marinating in the fridge. do i have to cook it for a bit first , or is this just BS to cover there ars?

 

[roop]

I've always just stuck beef/venison on the dehydrator with no prior cooking. I havent got sick.

 

[maple_leaf_eh]

Drying the meat is not cooking it. Neither is smoking for that matter. Hopefully you are removing that content in the meat that bugs etc like to eat too.

 

[hedgehog]

Yes Im cutting the fat off, it must have been that one website i went to trying to cover there ars

 

[Rammer Jammer]

The dryness of the meat as well as the amount of salt in the recipe will determine how well it kills bacteria:

http://www.google.ca/search?hl=en&a...=&as_occt=any&cr=&as_nlo=&as_nhi=&safe=images

 

[thrush]

I have made a lt of jerky in the oven at 170 with the door cracked to let out the moister and it has always worked out great and we have never in 35 years of doing it gottin sick

 

[kens]

Check out some of the smoking sites on the net. The key is to cure the meat, then smoke.

 

[Steeleco]

I make jerky from bear meat, once dried I give it 5 min in the convection oven to raise the internal temp to 165* I have no issue with feeding this stuff to my family. Just not all the time LOL

 

[hillbillyreefer]

Give it 1 tsp nitrate/5 lbs meat (FS cure is the nitrate brand). No worries after that. You'll need to cut regular salt way back FS Cure is mega salty. You could also use Quick Cure usually available at the grocery store. I can't remember the amounts but can be found on the morton salt website. Quick Cure contains nitrate too. It will give your meat a nice coloring when dried.