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<blockquote data-quote="Danny Tanner" data-source="post: 1370442" data-attributes="member: 10619">Growing up, my dad never pre-cooked the meat in any fashion.I&#039;ve made many, many pounds of jerky myself and I&#039;ve never pre-cooked the meat in any fashion.I&#039;ve eaten a good portion of jerky from my own and my dad&#039;s batches without a problem.&nbsp; BUT, I&#039;m not going to say that it&#039;s the proper way, only that I&#039;ve never gotten sick from eating any of our homemade jerky.I&#039;ve also used this as a good recipe for basing a marinade: <a href="http://allrecipes.com/Recipe/T-Birds-Beef-Jerky/Detail.aspx" target="_blank">http://allrecipes.com/Recipe/T-Birds-Beef-Jerky/Detail.aspx</a>I don&#039;t use the italian dressing mix, I add a little brown sugar and a few other spices, but the 50/50 Worcestershire and soy mix has been the best liquid base I&#039;ve used, since I don&#039;t add but only a little bit more spices that have salt in them.</blockquote>

[QUOTE="Danny Tanner, post: 1370442, member: 10619"] Growing up, my dad never pre-cooked the meat in any fashion. I've made many, many pounds of jerky myself and I've never pre-cooked the meat in any fashion. I've eaten a good portion of jerky from my own and my dad's batches without a problem. BUT, I'm not going to say that it's the proper way, only that I've never gotten sick from eating any of our homemade jerky. I've also used this as a good recipe for basing a marinade: [url]http://allrecipes.com/Recipe/T-Birds-Beef-Jerky/Detail.aspx[/url] I don't use the italian dressing mix, I add a little brown sugar and a few other spices, but the 50/50 Worcestershire and soy mix has been the best liquid base I've used, since I don't add but only a little bit more spices that have salt in them. [/QUOTE]

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