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Suzie's Tips ... Delicious Food and Keeping it Safe |
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Suzie's Tips ... Delicious Food and Keeping it Safe |
How About Some Basic Recommendations for Making Homemade Jerky?Easy to follow, and here they are: Always wash hands thoroughly with soap and water before and after working with meat products. Use clean equipment and utensils. Keep meat and poultry refrigerated at 40 °F or slightly below; use or freeze ground beef and poultry within 2 days; whole red meats, within 3 to 5 days. Defrost frozen meat in the refrigerator, not on the kitchen counter. Marinate meat in the refrigerator. Don’t save marinade to re-use. Marinades are used to tenderize and flavor the jerky before dehydrating it. Steam or roast meat and poultry to 160 °F as measured with a meat thermometer before dehydrating it. Dry meats in a food dehydrator that has an adjustable temperature dial and will maintain a temperature of at least 130 to 140 °F throughout the drying process. Don't forget to invite me over. Suzie Delicious Food Blog See My Fresh Butcher Shop Posted: Thursday 13th January 2005, 12:24 AM |