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Is this mold?

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  • #16
    Salt crystals tend to be a lot more transparent, and won't form those round splodges.

    Pretty sure that wasn't salt.
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    • #17
      Nah, wasn't salt for sure. The grates have been cleaned, sprayed with bleach water, rinsed and dried. They will be sprayed again and rinsed and set to dry again before use. I never intended to let the bleach water sit on them and dry. Sorry for that confusion. I have made plenty of jerky with no issues. The rest was fine.
      As far as eating off of something that previously had mold on it? As long as things are cleaned properly, do not hold any odor, and don't produce any new mold, I don't see the problem.
      I really feel like this was a one-off situation where something happened with one of the grates. I would never let anyone eat anything I thought even had any chance of making them sick. Certainly never give food that I make to anyone else withought eating it myself first.
      I rub it every chance I get!




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      • #18
        Mold on meat

        I guess i am not to old or dumb to learn something new. I tell people to check up on info before giving advice and i did not follow my own Advice. Just checked with the http://www.fsis.usda.gov/FactSheets/Molds_On_Food/ Regarding mold on meat and the correct answer is to discard it.
        Live and learn.
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        • #19
          it's a judgement call, and in the end you gotta do what you're comfortable with. i've made jerky in the oven, in the smoker and in the dehydrator many times, and haven't had that happen, so i coudn't say for sure.

          >>>You can also rub down the meat with vinegar and clean it off and it will be fine.<<<

          this is what i, personally, would do for a small amount - either that or just cut off the affected parts. but as i said, do what's right for you.

          i might have missed it, but how dry was this jerky? to get mold like that takes a moist, non-salty environment, i would think.
          Fundamentals matter.



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