Sant, Laura

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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.
€2.38