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Nov 3, 2016 · Jerky and Food Safety. When raw meat or poultry is dehydrated at home — either in a warm oven or a food dehydrator — to make jerky which will be stored on the shelf, pathogenic bacteria are likely to survive the dry heat of a warm oven and especially the 130 to 140°F temperature of a food dehydrator.

jerky producers need to ensure the growth of toxigenic microorganisms, such as . Staphylococcus aureus, is controlled during the process and prevented during the distribution and storage of the finished product. This guideline provides steps jerky processors can take to ensure that the jerky processes they employ effectively control these hazards.

Replaces: FSIS Compliance Guideline for Meat and Poultry Jerky Produced by Small and Very Small Establishments, 2012 This guidance provides information to help very small meat and poultry establishments that manufacture jerky identify the key steps in the jerky process needed to ensure safety and the scientific support available to help develop ...

Mar 27, 2025 · Jerky; La Carne Molida y la Seguridad Alimentaria; Lamb From Farm to Table; Las Salchichas “hot dogs” y la Seguridad Alimentaria; Los Embutidos y Seguridad Alimentaria; Mechanically Tenderized Beef; Rabbit From Farm to Table; Roasting Those "Other" Holiday Meats; Sausages and Food Safety; Veal from Farm to Table; Venta de Carne a Domicilio

The internal temperature of jerky slices was similar to the smokehouse temperature after three hours of drying (Fig. 1). Calicioglu and co-workers (2003b) reported that the internal temperature of jerky slices were similar to the dehydrator temperature after 6 hours of drying. The difference between these two reports is probably due to increased

Jerky Outpost Valle Crucis 2107 Broadstone Road Banner Elk NC-North Carolina Retail List for Recall Number 025-2024: Hickory Hollow Jerky List Current As of September 3, 2024

Aug 30, 2024 · The beef jerky and bacon jerky products were produced on various dates between Jan. 19, 2024-Aug. 21, 2024. The products were produced without the benefit of inspection by two different owners of the establishment. Ownership changed hands on June 11, 2024. The name of the establishment and the products have remained the same.

Nov 28, 2006 · C before drying (method D), but jerky was less spicy and somewhat darker than jerky from method A. Extruded jerky (1.5-cm thickness) was similar to intact jerky for spice flavor intensity and interior redness, but required longer drying time to reach the target Aw of 0.85. Marinade pasteurization by methods

FSIS Cooking Guideline for Meat and Poultry Products (Revised Appendix A)

Description: Sliced Whole Muscle Beef Jerky 0.125” Thick . Common name: Beef Jerky; Teriyaki Beef Jerky, Hot-N-Spicy Beef Jerky, Western Barbeque Beef Jerky, Store Brand X Beef Jerky How is it to be used: Consumed as packaged (RTE, shelf-stable) Type of package: 3, and 6 oz plastic bags Length of shelf life: 8 months non-refrigerated