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Off-Topic Discussion
Off-Topic Discussion
Making Jerky and other dehydrated foods
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<blockquote data-quote="eflyguy" data-source="post: 1383132" data-attributes="member: 27636"><p>I think posted this earlier, but I used to make it in an oven with just the light on, and a battery-operated fan for circulation. Temp was right around 100º, it would take more than a day, and tasted great.</p><p></p><p>Nobody who ate it died yet. Not talking once or twice. For something like 15 years.</p><p></p><p>My belief is: the only bacteria on meat is on the surface, which means after slicing it's a tiny percentage of the piece, and the marinade (specifically the salt) kills it anyway.</p><p></p><p>YMMV..</p></blockquote><p></p>
[QUOTE="eflyguy, post: 1383132, member: 27636"] I think posted this earlier, but I used to make it in an oven with just the light on, and a battery-operated fan for circulation. Temp was right around 100º, it would take more than a day, and tasted great. Nobody who ate it died yet. Not talking once or twice. For something like 15 years. My belief is: the only bacteria on meat is on the surface, which means after slicing it's a tiny percentage of the piece, and the marinade (specifically the salt) kills it anyway. YMMV.. [/QUOTE]
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Off-Topic Discussion
Off-Topic Discussion
Making Jerky and other dehydrated foods
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