USDA lethality help

[kerosenedreams]

Alright, so I've got my marinades, hungry customers, access to a commercial kitchen, scheduled food handlers license and all the other bells and whistles coming to fruition to move my operation out of my kitchen

Asked USDA about Jerky guidelines and have read them, but am confused about lethality treatment. I have paper thin Jerky I put on the dehydrator for about 8 hours at 160. Is that it? Does that constitute treating any possible bacteria? Everything reaches 160 for a long damn time. I'm just making sure that when I go legit I'm not going to have to adjust anything because an extra safety step is required where I have to bring it up to temprature before dehydrating. Or if so, to figure it out now before I have inspectors coming around.

Any help is appreciated!

 

[chef jimmyj]

There are USDA guidelines and FDA codes for controlling the process from when the meat hits dock to approved ingredients, temp and very specific humidity requirements over a specific time. Then there is biological testing, approved packaging and maybe the worst part....Getting FDA label approval and meeting the hundreds of requirements that need to be met and if one period is in the wrong spot,they reject the whole deal. You need to see what the FDA requires. Going pro is way more involved than just smoking at 160 for X hours...JJ

 

[kerosenedreams]

Oh I'm fully aware of the regulations and guidelines, how convoluted it is, and for once in my life I've got the resources to pursue it lol

I was just asking about clarification on the lethality treatment, only thing that has me a little confused. Have any specific answers to the previous question I posted? Like I said, the way they explain in the guideline says that if you're cooking it at 160, that the bacteria will be taken care of. But the way it's written they're making it seem like you need to bring it to 160 before the drying phase. Just need to know so I can do it

 

[chef jimmyj]

Yes, take the meat to 160 and then proceed with drying. You want a fast kill before spores can form or the bacteria become heat tolerant...JJ

 

[kerosenedreams]

Gotcha, thanks a bunch! Another user here recommended I stick the meat into a beef broth and bring it up to temperature before drying, can I do the marinating step between the broth and actual drying? Or does it need to be brought up to temprature immediately before drying?

 

[chef jimmyj]

Beef broth? Not something I have heard of and think a lot of flavor would be leeched out. Heat to 160' then you can go from there...JJ