I received this mail today from a concerned visitor that I thought I should pass along to you here.

Betsy

I am concerned with the jerky recipes I found by searching your kitchen
link page. The following may help explain why I have concerns:

JERKY PRECAUTION!!!

February 1997 Statement from the USDA's Meat and Poultry Hotline
1-800-535-4555

Jerky can be made in a dehydrator but the meat must be cooked first by
baking or simmering before being placed in the dehydrator. Just using
the dehydrator will inactivate microorganisms but not kill them. The
right conditions of heat and moisture may cause the microorganisms to
become active without the consumer even being aware of a potentially
dangerous situation.

An internal temperature of 160 F must be reached for beef products,
fish and game meats.
An internal temperature of 180 F must be reached for poultry products.

Baking in an Oven
Place the jerky on cake racks placed on baking sheets and bake in a
325 F oven. Check the internal temperature using a meat thermometer*.
Proceed with the directions for drying jerky in a dehydrator
(adjustments in the listed length of time to dry will be required) or
dry in the oven using the following guidelines. The temperature of the
oven should be 170 F or higher and the door needs to be propped open 2
to 6 inches. Circulation can be improved by placing a fan outside the
oven near the door.
CAUTION: This is not a safe practice for a home with small children.


Dry until a test piece cracks but does not break when it is bent (5 to
6 hours). Pat off any beads of oil with absorbent toweling and cool.
Remove strips from the racks. Cool. Package and store in a cool, dry
place.

Simmering in a Marinade
The meat is marinated for both flavor and tenderness. Ingredients
for marinades include oil, salt and an acid product such as vinegar,
lemon juice, teriyaki, soy sauce or wine. Follow the directions for the
marinade of your choosing.

After the meat has marinated for 1-2 hours or overnight, place the
meat and marinade in a saucepan and simmer until the internal
temperature of 160 F for beef, fish and game meats or 180 F for poultry
is reached using a meat thermometer (use the liquid to measure the
temperature). Drain.

Continue to dry the jerky either in a dehydrator or using the oven.

*Stack the jerky and then insert the thermometer in the center.

Thank you for taking the time to "listen" to my 2 cents worth!
--
"Helping you put knowledge to work."
Dianne M. Holcomb, Extension Assistant in Hall County
3180 West Hiway #34, Grand Island, NE 68801
(308) 385-5088 cnty4083@unlvm.unl.edu