K-State Research and Extension

search

You Asked It!

Tag: Jerky

Drying Meat Safely

Posted on by Karen Blakeslee

As fall hunting season approaches, there are many ways to preserve the meat. One of those is dehydrating meat jerky.

Optimum drying temperature is 140°F. But, meat must be heated to 160°F to eliminate possible E. coli bacteria. Pick one of these methods for safe jerky.

  • Prior to drying, heat the strips of meat in the marinade by boiling them for 5 minutes, drain, and pat dry. Proceed with dehydrating the meat.
  • After dehydrating the meat, place the jerky on a baking sheet and put into a 275°F oven for 10 minutes.

Learn more at www.bookstore.ksre.ksu.edu/pubs/MF3173.pdf

 

Preserving Venison Safely

Posted on by Karen Blakeslee

canned meatFall hunting season is quickly approaching! Venison offers variety and an unusual flavor to the fall and winter table. When handled properly it can make an excellent meat. It can be refrigerated or frozen as meat cuts or sausage. It can also be preserved by canning, curing, or drying.

The following resources can help you get your supplies ready and help you decide which method is best for your family.

 

Commercial Jerky Recall

Posted on by Karen Blakeslee
Jerky
Learn more about jerky at http://nchfp.uga.edu/how/dry/jerky.html

A Clarkson, WA establishment has recalled beef jerky products due to under processing and potential survival of pathogens in the meat. This recall is a reminder to those who dehydrate jerky at home to heat the meat to 160°F to eliminate potential E. coli bacteria. There are two methods to heat the meat. Choose one of the following:

  1. Boil the meat strips in the marinade prior to dehydrating for five minutes.
  2. After dehydrating, place the jerky on a cookie sheet and place in a preheated oven at 275°F for 10 minutes.

Jerky recall details can be found at: http://1.usa.gov/1OiSoEZ

For more information see: www.bookstore.ksre.ksu.edu/pubs/MF3173.pdf

 

 

 

Reference to any specific commercial products, process, service, manufacturer, or company does not constitute its endorsement or recommendation. Paid for by Kansas State University