Need some Jerky advice

[daveomak]

Botulism still exists in the environment today.... Methods for food processing and chemicals, when properly used, have it under control today....
Botulism is the deadliest pathogen known to man....
I don't want to become infected nor do I want the responsibility of any family or friends contracting the bacteria....
1.1 grams cure#1 per pound of stuff, is pretty easy and inexpensive to have a safeguard...

https://www.fsis.usda.gov/wps/porta...ss-and-disease/clostridium-botulinum/ct_index
http://www.cfs.gov.hk/english/multimedia/multimedia_pub/multimedia_pub_fsf_46_01.html
https://www.fda.gov/downloads/Food/GuidanceRegulation/UCM252416.pdf
http://www.issc.org/Data/Sites/1/media/2015 biennial meeting/mary losikoff rop presentation.pdf

Please note.....
Under ideal conditions.... at 10C or 50F.... in ~3 days the toxin can form...
and above 38F it can form in the refer..

 

[nanuk]

tradition pemmican was made by drying meat.

once meat gets to a certain dry level it is shelf stable, and safe.

Around my area, pemmican has been dug up by farmers, and when tested, was considered over 100 years old.
University labs found the stuff completely safe to consume today!

I know the Gov't is looking out for everyone because their are bad producers out there....

and if you can use a simple product to make it more safe, why not?