Lookin great. It is better to pull it a little soft as it will continue to dry in the cupboard. (Unless it gets eaten before).
From this website on a study about meat curing...
http://www.ag.ndsu.edu/pubs/yf/foods/fn580w.htm
From this website on a study about meat curing...
http://www.ag.ndsu.edu/pubs/yf/foods/fn580w.htm
Food Safety Issues
Over the centuries drying has been considered one of the ways to keep meats available for consumption. With the advent of refrigeration drying declined as a means of preservation. More recently there has been a renewed interest in dried meat products but with less salt, cure, and flavorings. With these changes we have seen a number of cases of foodborne illness linked to jerky.
In February 1995, 93 people in New Mexico were diagnosed with salmonellosis. The plant's processing procedure consisted of drying partially frozen beef strips three hours at 140 oF then holding at 115 oF for 19 hours.
In November 1995, 11 people in Oregon were infected with E. coli O157:H7 in homemade venison jerky. This jerky had reportedly been dried at 125 oF to 135 oF for 12 to 18 hours.
These illnesses have raised concern about the safety of traditional drying methods for making jerky at home. Homemade jerky may contain bacteria that can cause severe illness and in some cases even death. The USDA currently recommends that meat be heated to 160 oF before the dehydrating process in order to destroy pathogenic microorganisms.
Over the centuries drying has been considered one of the ways to keep meats available for consumption. With the advent of refrigeration drying declined as a means of preservation. More recently there has been a renewed interest in dried meat products but with less salt, cure, and flavorings. With these changes we have seen a number of cases of foodborne illness linked to jerky.
In February 1995, 93 people in New Mexico were diagnosed with salmonellosis. The plant's processing procedure consisted of drying partially frozen beef strips three hours at 140 oF then holding at 115 oF for 19 hours.
In November 1995, 11 people in Oregon were infected with E. coli O157:H7 in homemade venison jerky. This jerky had reportedly been dried at 125 oF to 135 oF for 12 to 18 hours.
These illnesses have raised concern about the safety of traditional drying methods for making jerky at home. Homemade jerky may contain bacteria that can cause severe illness and in some cases even death. The USDA currently recommends that meat be heated to 160 oF before the dehydrating process in order to destroy pathogenic microorganisms.
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