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The Water Cooler
General Discussion
Home Made Beef Jerky: Question for Experienced Jerky Makers
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<blockquote data-quote="UhYeahWhatever" data-source="post: 1370574" data-attributes="member: 14982"><p>If the meat (beef) is held at a constant temperature of 160 -180 degrees for at least 15 mins., the existing (if any) bacterias should be killed. The salt (from marinade, etc.) along with the continued drying should remove any moisture that is left, therefore new bacteria can not grow due to lack of moisture. Homemade jerky will not keep as long as store bought due to lack of preservatives.....(it's gonna be eaten up so fast anyhow :-). </p><p></p><p>My marinade consist of : 1 part soy sauce, 1 part worcestershire, 1/2 part Louisiana hot sauce, 1/2 part A1 steak sauce, 1/2 part red wine,........stir, then add liquid smoke and brown sugar to taste.</p></blockquote><p></p>
[QUOTE="UhYeahWhatever, post: 1370574, member: 14982"] If the meat (beef) is held at a constant temperature of 160 -180 degrees for at least 15 mins., the existing (if any) bacterias should be killed. The salt (from marinade, etc.) along with the continued drying should remove any moisture that is left, therefore new bacteria can not grow due to lack of moisture. Homemade jerky will not keep as long as store bought due to lack of preservatives.....(it's gonna be eaten up so fast anyhow :-). My marinade consist of : 1 part soy sauce, 1 part worcestershire, 1/2 part Louisiana hot sauce, 1/2 part A1 steak sauce, 1/2 part red wine,........stir, then add liquid smoke and brown sugar to taste. [/QUOTE]
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Home Made Beef Jerky: Question for Experienced Jerky Makers
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