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Making Jerky at Home Safely Item Info
- Title:
- Making Jerky at Home Safely
- Creator:
- Sant, Laura L.; Hampton, Carol; McCurdy, Sandy M.
- Date Created (ISO Standard):
- 2012-04-01
- Description:
- Traditional jerky preparation methods, in which raw meat is dried at about 140F to 155F, 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.
- Publication Type:
- Pacific Northwest Extension Publication
- Subjects:
- jerky
- Source:
- Special Collections Idaho S 53 (Between E3 - E415)
- Source Identifier:
- uie_p632
- Type:
- Text
- Format:
- application/pdf
Source
- Preferred Citation:
- "Making Jerky at Home Safely", Agricultural Experiment & UI Extension Publications, University of Idaho Library Digital Collections, https://www.lib.uidaho.edu/digital/uiext/items/uiext27172.html
Rights
- Rights:
- In Copyright - Educational Use Permitted. For more information, please contact University of Idaho Library Special Collections and Archives Department at libspec@uidaho.edu.
- Standardized Rights:
- http://rightsstatements.org/vocab/InC-EDU/1.0/