making jerky

adhemar · October 22, 2012, 4:03am

in a food dehydrator. Mine is a really basic model, one temperature apparently, 5 shelves, it was free and has no instructions.
2 questions

is the temperature sufficient to kill salmonella etc already present in poultry, pork and pork?
what are your favorite recipes and how long do you run it approximately?

ok maybe that was really 3 questions.

Jamicat · October 22, 2012, 4:09am

http://www.fsis.usda.gov/factsheets/salmonella_questions_&_answers/

COOK: Cook to Safe Temperatures
Use a clean food thermometer when measuring the internal temperature of meat, poultry, casseroles, and other foods to make sure they have reached a safe minimum internal temperature:

Cook all raw beef, pork, lamb and veal steaks, chops, and roasts to a minimum internal temperature of 145 °F as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. For reasons of personal preference, consumers may choose to cook meat to higher temperatures.
Cook all raw ground beef, pork, lamb, and veal to an internal temperature of 160 °F as measured with a food thermometer.
Cook all poultry to a safe minimum internal temperature of 165 °F as measured with a food thermometer.
Stuffed poultry is not recommended. Cook stuffing separately to 165 °F.
Egg dishes, casseroles to 160 °F.
Fish should reach 145 °F as measured with a food thermometer.
Bring sauces, soups, and gravy to a boil when reheating.
Reheat other leftovers thoroughly to at least 165 °F.

Unfrozen Cave Man Lawyer say pack in salt, wait till hungry strip off bad stuff and eat pink insides.

Jamicat · October 22, 2012, 4:13am

http://www.igtfy.com/?q=http%3A%2F%2Fwww.everythingkitchens.com%2FPDFfiles%2F7100.pdf

adhemar · October 22, 2012, 4:14am

it would be hard to measure inside temperature of 1/8 inch strips wouldn’t it?

Jamicat · October 22, 2012, 4:23am

Really, I think those automatic ones, you just press go and wait…

If you want red meats to come out red , infuse nitrogen to expel the oxygen…I hear.

I just read stuff on the net, I don’t know anything about it.