Made my first batch lastnight. Bought a cheapo Nesco 400 watt dehydrator for 30 bucks, cheapest Jerky cannon I could find.
Made 4 lbs, used backwoods Hickory seasoning. Added 1 tbsp liquid Hickory smoke, 1 tbsp worchestershire.
Came out really really good. My father in-law was over and almost ate a whole sheet.
Here is my question...the book that came with my machine said dehydrate for 6 hours then put the jerky in the oven at 170 degrees for 30 minutes.
I read on the web from USDA you need to cook to 160 degrees before dehydrating so the bacteria are killed with wet heat vs. dry after dehydrating. So you cook it in the oven then dehydrate?
My machine doesnt have a temp setting so not sure how hot it gets really but inserting a thermometer while it was running said 155-160.
What is the proper way to kill the bacteria so I don't make anone sick?
Made 4 lbs, used backwoods Hickory seasoning. Added 1 tbsp liquid Hickory smoke, 1 tbsp worchestershire.
Came out really really good. My father in-law was over and almost ate a whole sheet.
Here is my question...the book that came with my machine said dehydrate for 6 hours then put the jerky in the oven at 170 degrees for 30 minutes.
I read on the web from USDA you need to cook to 160 degrees before dehydrating so the bacteria are killed with wet heat vs. dry after dehydrating. So you cook it in the oven then dehydrate?
My machine doesnt have a temp setting so not sure how hot it gets really but inserting a thermometer while it was running said 155-160.
What is the proper way to kill the bacteria so I don't make anone sick?