| Beef jerky is known to be the go-to product for | | | | who eat the jerky. |
| people who need to bring along food, but lack | | | | Here are some tips directly from the USDA to reduce |
| refrigeration -- hikers, campers and hunters to name a | | | | beef jerky risks when making at home:o Always wash |
| few. With a food that seems to last forever and does | | | | hands thoroughly with soap and water before and |
| not need to be refrigerated, it seems as if there is no | | | | after working with meat products.o Use clean |
| such thing as beef jerky risks. However, as with any | | | | equipment and utensils.o Keep meat and poultry |
| food preparation, there are some risks associated with | | | | refrigerated at 40 °F or slightly below. Use or |
| the making of beef jerky. | | | | freeze ground beef and poultry within 2 days; whole |
| See, when you really think about it, beef jerky is never | | | | red meats, within 3 to 5 days.o Defrost frozen meat in |
| cooked. That said, what then makes the meat safe to | | | | the refrigerator, not on the kitchen counter.o Marinate |
| eat? Drying meat actually dates back thousands of | | | | meat in the refrigerator. Don't save marinade to reuse. |
| years as a way to preserve portions of meat like | | | | Marinades are used to tenderize and flavor the jerky |
| buffalo and cattle that could not otherwise be saved. | | | | before dehydrating it.o Steam or roast meat to 160 |
| Think about it -- refrigeration just came into play this | | | | °F and poultry to 165 °F as measured with a |
| century, really. The principle behind the safe | | | | food thermometer before dehydrating it.o Dry meats in |
| preservation of meat through drying is that the | | | | a food dehydrator that has an adjustable temperature |
| moisture is removed, meaning there is no longer a way | | | | dial and will maintain a temperature of at least 130 to |
| for enzymes containing bacteria or fungus to react | | | | 140 °F throughout the drying process.o For ground |
| with the food. There are very few beef jerky risks | | | | beef jerky prepared at home, safety concerns related |
| when it comes to commercially-made beef jerky. This | | | | to E. coli are minimized if the meat is precooked to 160 |
| is because the United States Department of | | | | °F prior to drying.o Homemade jerky can only be |
| Agriculture (USDA) has set guidelines for beef jerky | | | | stored for one to two months, while commercially |
| makers to follow, and like any manufacturer, they are | | | | produced jerky can last a year. |
| monitored. But, when making at home beef jerky risks | | | | Another beef jerky risk is the sodium content. Beef |
| are more plausible. The reason for this is that the meat | | | | jerky is a good snack for those who want to eliminate |
| may not get to the right temperature before it is dried, | | | | carbs from their diet, and also some jerky is low in fat. |
| which can cause some bacteria to be left behind. | | | | However, most jerky is extremely high in sodium. A 30 |
| Meat should be heated to 160 °F and poultry to | | | | g serving of beef jerky could contain more than 515 |
| 165 °F before the dehydration process. Then | | | | mg of sodium, which would be 21% of the |
| follow the recipe instructions, which usually keep a | | | | recommended daily value. While salt is essential to our |
| dehydrator at 130-140 °F. If the meat is not heated | | | | survival, too much sodium in a diet can cause high |
| to par before the drying process starts, whether it is in | | | | blood pressure. So, people who indulge in beef jerky |
| a dehydrator or oven, the bacteria will become heat | | | | often, as well as other salty foods may want to watch |
| resistant. If bacteria are left behind on meat, salmonella | | | | what they eat. |
| and E. coli or other food born illnesses can infect those | | | | |