Beef Jerky With Dehydrator Without Heating
Foodborne illnesses are no joke, and that goes especially for meat-loving bacteria like E. coli and salmonella. That's why homemade hasty aficionados need to know how to make beef jerky safely.
Preparing and storing your jerky in accordance with food safety guidelines will brand information technology last longer and proceed you healthy, as well. And it'due south not as daunting a task every bit you might call back!
Here are our height v tips for safe hasty making.
Making Safe Beef Jerky: 5 Like shooting fish in a barrel Tips
ane. Proceed Your Meat Cold Until Cooking Fourth dimension
Information technology tin can be tempting to thaw your beefiness on the kitchen counter and so y'all tin get effectually to making (and eating) your jerky sooner.
But letting your beef get up to room temperature is a recipe for bacterial disaster. Within hours or even minutes, dormant bacteria will wake upwardly and new leaner volition brainstorm to colonize your meat.
Recent history provides us with ample cautionary tales. In late 2019, ix people were hospitalized and one died after eating ground beefiness contaminated with salmonella.
And several months earlier, over 200 people reportedly contracted E. coli later on eating contaminated beef.
And so to continue bacteria at bay, always thaw and marinate your meat in the fridge, keeping it at 36-40 degrees F. And don't remove information technology until you're gear up to prepare or dehydrate it!
2. Clean Your Kitchen and Tools
A dingy kitchen isn't just unsightly and unpleasant to be in. It'due south also a food condom hazard, particularly when you're working with meat.
To be on the rubber side, always clean your kitchen and your tools before making beef jerky. That means sanitizing your countertops and cutting boards, thoroughly cleaning your knives and washing your dehydrator trays religiously.
And always wash your easily with soap and water before and after treatment raw meat. Never touch your mouth or face with unwashed hands later handling raw meat, and clean your knives and cutting boards before using them with other food.
3. Utilize Curing Table salt in Your Jerky Recipes
Not all beefiness hasty recipes telephone call for curing table salt, and if you're organically-inclined, you lot may feel hesitant to use information technology or other preservatives when preparing your food.
Only if yous're worried almost foodborne affliction, calculation curing salt to your beef hasty can play a large role in stopping bacteria and making your jerky safer and longer-lasting.
Curing salt slows the growth of the harmful botulinum bacteria and other anaerobic leaner. Botulinum causes botulism, a serious illness, and is hard to impale, but curing common salt makes your meat inhospitable for this dastardly leaner.
Used properly, curing common salt has no detrimental effects on human being health and makes your jerky much safer to eat.
Read more almost best curing salt for beef hasty!
four. E'er Heat Your Jerky to 160 Degrees F
You lot demand to proceed your meat cold while it'due south raw, but at that place's a minimum temperature it must reach while you lot're dehydrating information technology: 160 degrees F (or 165 degrees F for poultry hasty).
The USDA recommends heating your beef to 160 degrees at the get-go of the drying process. That'south because dried meat is more rut resistant, so information technology may not get hot enough to kill all the leaner if you heat it up later drying.
If your food dehydrator tin reach 160 degrees, then no actress labor on your part is needed. But arrange your beef on the trays and let the dehydrator practise its task.
Only if your dehydrator doesn't go that hot, you'll demand to precook your beef in the oven before putting it in the dehydrator.
Preheat your oven to 300 degrees F, then put your marinated beef in for effectually 10 minutes (thicker slices will take longer). You may desire to wrap a piece around an oven thermometer to ostend that the beefiness has reached an internal temperature of 160 degrees.
And if you're using chicken or turkey for your jerky, rut it in a 300 degree oven until it reaches an internal temperature of 165 degrees. Poultry often heats upwards faster than beef, and so y'all may demand less than 10 minutes to precook information technology.
This brief pre-melt volition kill whatever harmful leaner in your meat without affecting the texture or flavor of the last jerky.
5. Store or Freeze Your Jerky Appropriately
Once your jerky is fully dried, it should be free from harmful bacteria and condom to eat. But unless you store it properly, it won't remain safe for very long.
Although stale meat is much less highly-seasoned to bacteria than raw meat, it's still susceptible to contamination. This is especially true if it's stored in a warm, humid environment, where bacteria thrive.
If you lot plan to consume all your jerky within a week, you can shop it in a sealed container in a cool, dry place. Find a spot in a cupboard or pantry away from sinks, stoves and other sources of heat and wet.
For longer-term storage, freezing is the best option. Ideally, y'all'll vacuum seal your jerky before freezing information technology, but you can also use a freezer-prophylactic container with an airtight seal.
Beef hasty will keep for upwardly to six months in a sealed container in the freezer. As with raw meat, simply make sure to thaw it in the fridge (not on the counter!) before eating it.
Last update on 2022-05-xxx
QUOTE:
"You might be a redneck if you recall that beef jerky and moon pies are 2 of the major food groups."
-- Jeff Foxworthy
Source: https://beefjerkyhub.com/how-to-make-beef-jerky-safely
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