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Making jerky at home safely Item Info

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.

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Title:
Making jerky at home safely
Creator:
Sant, Laura L.; Hampton, Carol; McCurdy, Sandy M.
Date Created (ISO Standard):
2012-04
Extent:
16 pages.
Publication Series:
Pacific Northwest Extension
Series Number:
PNW 632
Subjects:
agricultural experiment stations agriculture bulletins jerky
Source:
University of Idaho Extension Publications, UIEXTPUBS S 53, Special Collections and Archives, University of Idaho Library
Source Identifier:
uie_p632
Type:
Text
Format:
application/pdf
Language:
eng

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Attribution
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/
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