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Sorry for the very late response. Thanks, I was able to eat it all properly without stuffing myself like a pig or anything. Today, I made my second batch, it was lean ground veal, same recipe as the previous batch. The meat would never go above 115F, even after 7 hours in the dehydrator. The...

I just made my very first batch of "jerky", with the packs that were coming with the machine. I used ground beef and the dual slot tip from the Nesco jerky kit gun thing. I don't really like the thickness or width of it. It was too easy to break the jerky while laying it on the grills. I'll go...

Makes a whole lot of sense! That is probably why it is suggested to cook post-drying (from the few websites/researches i've read) if you don't use curing salt. Thanks! I feel more confident in making my first batch tomorrow!

Thank you for the link @daveomak ! I looked it up and if I understood properly, 99.999% of bacterias would be kill if the meat was cooked at 145F for 3 minutes. (or any other time/heat combo in the chart). So basically, the only harmful bacteria would be E.coli, which should be taken care of by...

Thank you for your answer. I will have to read on the 5.0 log reduction thing. It isn't a concept I know, as I am new to meat dehydrating. If I have understood properly what you said, if I were able to keep the meat temperature at 135F for 28 minutes (or 58 minutes in your case), I should be...

Hello everyone, I am new to this forum and jerky/snack stick making. I have read a bit about it and I know that 160F should be the desired "initial" temperature to kill off any bacteria in ground beef jerky or 165F for chicken jerky I do believe. After doing some researches on the internet, I...