Pasteurization question

[jimmyinsd]

OK so when I have gotten jerky kits they always say to get the product to a finished temp above 160, but this stuff has cure in it so it able to be at low temps for longer times to dry out, so if according to Daves table you can reach pasteurization at 135-140 for an extended time and it takes extended times to reach the desired dryness for jerky... why 160?

 

[JckDanls 07]

I'm gonna say just for safety reasons on their part... So if something bad were to happen they (kit manufacturer) can fall back on the temps just to cover their butts... my opinion ...

 

[daveomak]

Kit manufacturers are leery of posting pasteurization tables... Folks may not understand them...
When making jerky from ground meats, a temp of 165 for immediate pasteurization is recommended because of salmonella... It can also be pasteurized if you use/follow a 7D reduction in bacterial growth table/chart, for salmonella...
I usually follow the 7D reduction tables and cook at lower temps... The meat doesn't get overcooked.. and it's really safe... stays OK to eat for a longer period of time, when in the fridge...

 

[SonnyE]

why 160?

Because 159 was too low, and 161 was too high....
Hey, you opened the door....

Imagine this: You are using your thermometer, but one day you discover it reads high.
Holy Moly! You been eating 154 degree processed Jerky!
But wait, you are still alive. Hallelujah!

There needed to be a "standard", a target temperature.
160 filled the bill. Hot enough to kill bad bugs (If there was any...). Cool enough to not make your jerky taste like my Mom's liver did. (God Bless her!)

My Presto Dehydro runs at 174 degrees. It can hit that fine.
But the manufacturer wants the Jerky "Finished" in a 210 degree oven for 10 minutes. Just to be safe...

Not much can get by the acid in your stomach.

Ponder this: 160 is the safe temperature for beef. 165 however is the safe temperature for fowl.
Oh my goodness! :eek:
I protect myself by consuming copious amounts of alcohol. I think it's working, so far I'm still alive. ;)

 

[daveomak]

"At the end of drying, remove strips from the oven or dehydrator and place them in a pre-heated 275°F degree oven. Heat for 10 minutes. This extra step is essential for ensuring that home-made jerky is safe to consume." ...

https://fyi.uwex.edu/news/2010/11/18/new-tips-for-safely-preparing-jerky-at-home/

 

[atomicsmoke]

taste like my Mom's liver did
-----
Is that you dr.Lecter?

 

[daveomak]

Your mom's leather ??? Mine too... Same cooking school......

 

[Gwanger]

Your mom's leather ??? Mine too... Same cooking school......

my mom's liver was a little pink in middle w/bacon and mashed potatoes and liver gravy. yummmmm

 

[atomicsmoke]

my mom's liver was a little pink in middle w/bacon and mashed potatoes and liver gravy. yummmmm

I hear it pairs well with fava beans and a nice Chianti