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