I plan on grinding up goose meat for jerky this year but have one question first. Can jerky be made without smoking or using nitrates and still be safe to eat in regards to any bacteria which may or may not be destroyed during dehydration at low temps. If so, what might your favourite recipe be.
Goose jerky
- Thread starter ff33
- Start date
- Location
- Squamish, BC
I read somewhere that you have to make sure to heat it to 160 or 170 fahrenheit first and quickly (i.e. while still wet) before dehydrating it. This is supposed to get rid of the bacteria. Check google. Not sure if that's for ground or strips of goose.
