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MarkE108

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  • MarkE108 commented on chiefjudge09's instructable Chicken Jerky

    Jackofmanytrades, I have been in the meat curing business for more than 4 decades. My experience with sausage, and jerky making, and the science involved is quite extensive.That being said, a few corrections if I may.... Temperature's are important if you are working with poultry, pork, bear or fish. Back in the day jerky was red meat only, packed in salt, and saltpeter (potassium nitrate. Salt, and nitrates, and or nitrites, are to prevent Botulism. Salt does nothing to prevent Salmonella, E-Coli H 157, Trichinae parasite in pork, and bear meat. Only heat will destroy these organisms completely. The one exception for pork, is to freeze pork at 0°f for 30 days. I have seen a few poultry jerky recipes out there, that start out raw going into the dehydrator, and they are drying at145&de…

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    Jackofmanytrades, I have been in the meat curing business for more than 4 decades. My experience with sausage, and jerky making, and the science involved is quite extensive.That being said, a few corrections if I may.... Temperature's are important if you are working with poultry, pork, bear or fish. Back in the day jerky was red meat only, packed in salt, and saltpeter (potassium nitrate. Salt, and nitrates, and or nitrites, are to prevent Botulism. Salt does nothing to prevent Salmonella, E-Coli H 157, Trichinae parasite in pork, and bear meat. Only heat will destroy these organisms completely. The one exception for pork, is to freeze pork at 0°f for 30 days. I have seen a few poultry jerky recipes out there, that start out raw going into the dehydrator, and they are drying at145° to 150°. These people are putting bad info out there that can make others sick, or worse.

    chiefjudge09,. Don't no why he has a problem with you, when he's wrong about so many things. Just trying to share my experience, and some education. Keep doing what you do Brother!

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