SAFE TEMPATURES

[logankarl]

I am making 5 pounds of jerky from eye or round and 2 pounds from lean ground beef. I'm getting conflicting search results about bringing the meet to 160f before drying. I'm using a commercial brand jerky seasoning and cure. I have made a lot of batches so far in my oven with just drying out at 155f with good results. Have I just been lucky so far or can I continue this method without the risk of getting sick?

 

[aceg]

Following

 

[chef jimmyj]

Since no home oven is spot on they cycle with the thermostat sensing a drop in temp and the heat coming on. Heating is slow and the thermostat response is slow and time passes.Since the coils or the steel over the burner gets much hotter than 150 and has to dissipate the heat, the oven temp Overshoots the setpoint. So even with the oven set to 150, your jerky very likely spent sufficient time at 160°F and the reason you have not had health issues. 160°F is the standard for safety...JJ