Restaurant Recipe Reviews

Methods for ensuring drying meat is safe

When dehydrating poultry or raw meat – whether in a food dehydrator or a warm oven – to make beef jerky, pathogenic bacteria may survive the arid heat of a hot oven and in particular, a food dehydrator set at 130 to 140 degrees Fahrenheit. Beef jerky itself is a nutrient-rich meat that is made lightweight by drying. Sixteen ounces of meat or poultry usually weighs close to four ounces after the process of making jerky is completed. In the store-bought variety of beef jerky, most of the moisture is removed, enabling the jerky to be stored for long periods of time on store shelves without the need of a refrigerator. Unfortunately, fans of homemade beef jerky also face similar problems posed by pathogenic bacteria.

Drying can also be done unnaturally. Artificial drying can be undertaken by putting food into a temperate oven or a food hydrator. The most important parts of an electric food dehydrator include: * A source of heat * Air flow to circulate the dry air * Trays to maintain the food during the drying process * Mesh or leather sheets to dry particular types of foods

There are a number of different methods to dry food. One category of food drying is termed “natural drying.” Natural food drying can be done either in the sun or in the shade, but each must take place in the open air. Adibactic (shade) drying takes place in the absence of heat. Conversely, sun drying can take place in a specialized container that captures the sun’s heat. Sun (solar) drying can be used for the following: * Apricots * Grades (to make raisins) * Tomatoes

Types of Food Drying

There are a number of different methods to dry food. One category of food drying is termed “natural drying.” Natural food drying can be done either in the sun or in the shade, but each must take place in the open air. Adibactic (shade) drying takes place without heat. On the other hand, solar drying can take place in a specialized container that captures the sun’s heat. Sun (solar) drying can be used for the following: * Apricots * Tomatoes * Grades (to make raisins)

Safe handling and preparation techniques that must always be used include the following: * Hands must always be washed with soap and water before and after working with meat products * Sanitary equipment and utensils must always be used * Dry meats in a food dehydrator that has an adjustable temperature dial and will maintain a temperatures of at least 130 to 140 degrees Fahrenheit throughout the drying process * Steam of roast meat between 160 to 165 degrees Fahrenheit measured by a food thermometer before dehydrating it If all of this information sounds too difficult and you still find yourself craving homemade beef jerky, fortunately there are some excellent choices on the Internet for homemade beef jerky. Either way, don’t let the bacteria blues stop you from enjoying one of your favorite snacks!

A Look at methods for ensuring safe homemade beef jerky

When dehydrating poultry or raw meat – whether in a dehydrator or a warm oven – to make beef jerky, pathogenic bacteria may survive the arid heat of a hot oven and in particular, a food dehydrator set at 130 to 140 degrees Fahrenheit. Beef jerky itself is a nutrient-rich meat that is made lightweight by drying. Sixteen ounces of meat or poultry usually weighs close to four ounces after the process of making jerky is finished. In the store-bought variety of beef jerky, most of the moisture is removed, enabling the jerky to be stored for extended periods of time on store shelves without the need of a cool environment. Regrettably, fans of homemade beef jerky also face similar problems posed by pathogenic bacteria.

A Look at methods for ensuring safe homemade beef jerky

A solid understanding of temperature when it comes to creating jerky is important because illnesses stemming from homemade jerky have brought up real questions about conventional methods of making beef jerky. Before the dehydrating process the USDA has recommended that jerky be securely heated to between 160 to 165 degrees Fahrenheit. This procedure will ensure that any bacteria that are present will be eliminated by wet heat. After the heating is completed, preserve a constant dehydrator temperature of 130 to 140 degrees Fahrenheit. Doing so is important because: * The procedure should be fast enough to dry food before it spoils * Heating must eliminate enough water that microorganisms are incapable of growing

For real homemade beef jerky check out Gunpowder Falls Beef Jerky.