Making Jerky at Home Safely

Traditional jerky preparation methods, in which raw meat is dried at about 140° to 155°F, won't kill pathogens present in the meat. Learn the steps in making tasty meat jerky at home, including a choice of three techniques that ensure your jerky is safe to eat. Produced by the University of Idaho. Reviewed by WSU specialist Lizann Powers-Hammond.
Sku: PNW632
€2.38

Pages / Length: 16

Revision Date: 04-2012