Safe jerky

Discussion in 'Making Jerky' started by apprentice, Mar 18, 2015.

  1. apprentice

    apprentice Newbie

    What is the safest way of making jerky with a dehydrator. Knowing that my dehydrator doesn't reach safe temps I always seem to over dehydrate it and it gets brittle. Should I be using a curing salt as I do on my deer sausage. Please feel free to share any info. Thank you in advance
  2. deepdivered

    deepdivered Newbie

    I will look it up for you in my book about making jerky
  3. apprentice

    apprentice Newbie

    Sounds great
  4. deepdivered

    deepdivered Newbie

    it says a food dehydrator used for making jerky must have an adjustable temperature dial and be able to maintain a temperature of at least 140 degrees Fahrenheit throughout the drying process it's a good idea to regularly shift trays from top to bottom to ensure even drying, that there is only one layer of meat per tray and that no pieces are touching overlapping........a dehydrator may not reach a temperature that is high enough to heat the various meats to the proper temperature. to counter this steame or roast meats 160 degrees Fahrenheit internally and poultry 165 degrees Fahrenheit internally before dehydrating it using a digital meat thermometer to ensure the proper temperatures......after heating maintain a constant dehydrated temperature of 130 degrees Fahrenheit to 140 degrees fahrenheit in order to dry the food fast enough before it spoils and remove enough water that microorganisms are unable to grow.
    Last edited: Mar 18, 2015
  5. apprentice

    apprentice Newbie

    Thank you for the information
  6. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    A, look in the search bar above for jerky recipes, some type of cure should be used to keep anyone from getting ill or worse !
  7. jr0d

    jr0d Newbie

    I'm new to making jerky if my dehydrator goes up 160° do I still need to put the turkey in the oven after dehydrated and how long should I dehydrate?
  8. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Jerky should be brought to 145-160 while it is still wet, to properly kill all food borne pathogens.... then lower the temp to dehydrate....
    yamafx4dude likes this.

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