Preparing Jerky Safely = Cook FIRST…Then DRY

Did you know that the USDA recommends that meat is cooked FIRST before processing in a dehydrator? Yes! It is key to heat the meat to a proper temperature (160˚ for meat and 165˚ for poultry) to kill all bacteria prior to the drying process.  Read below for more details on how to prepare jerky safely.
 
How to Safely Prepare Jerky
COOK FIRST . . . THEN DRY
The KEY to preparing jerky that is safe from bacteria is TEMPERATURE not TIME!
The basic method of preserving food by drying is to remove all moisture.
Using heat (steam or roast) prior to dehydration process is necessary because a dehydrator may not reach temperatures high enough to destroy bacteria.
The meat must reach the temperatures listed below, cooking longer at a lower temperature IS NOT effective or safe! Studies have shown that E. coli can survive drying times of up to 10 hours and temperature of up to 145˚F. It has been concluded by the USDA that home prepared jerky safety concerns are minimized if the meat is precooked to 160˚F PRIOR TO DRYING.
Step 1: Heat (steam or roast) meat to 160˚F and poultry to 165˚F BEFORE the dehydrating process.
Step 2: Place meat into dehydrator. While dehydrating, MAINTAIN a constant temperature of 130˚to 140˚F during the drying process because:
-          The process must be fast enough to dry food before it spoils
-          It must remove enough water that microorganisms are unable to grow
Step 3: Home dried jerky can be safely stored 1 to 2 months. If you have any doubts that you have not  reached the above posted temperatures, store in a refrigerator or freezer. Jerky is best stored in a brown paper bag in the refrigerator. Avoid storing in plastic bags or containers, which may develop condensation, leading to rapid mold growth