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How to destroy possible nasty pathogens?

post #1 of 2
Thread Starter 

How do you do to eradicate possible pathogens like E-coli and Salmonella from your batches? 

This is the ways I found on a page.

  1. immersing in boiling water (15 seconds), then marinating (118.4F, 24h)
  2. seasoning (118.4F, 24 h), then immersing in a hot pickling brine (172.4F, 90 s)
  3. immersing in a vinegar-water (1:1) solution (134.6F, 20 s), then marinating (118.4F, 24 h);and
  4. marinating (118.4F, 24 h), then immersing in a vinegar-water (1:1) solution (57.5C, 20 s)

 

 

Soo, dear jerky makin forum members, how do I kill them nasty germs the easiest way without destroying my jerky?

post #2 of 2

Cure in a saline solution or other preservative (vinegar, etc.) and smoke at 160'F for six hours.

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