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Making Jerky at Home Safely




Product Details
Product Code: 1530
PNW 632
Pub. Date: 2012

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Price: $2.50

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.

Authors: Laura L. Sant, Carol Hampton, and Sandy M. McCurdy

University of Idaho Extension

 

Physical Address:
E. J. Iddings Agricultural Science Laboratory, Room 10
606 S Rayburn St

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Barbara Petty

Email: extdir@uidaho.edu