Food Safety Issues/Beef Jerky

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Expert: Carol Schlitt - 5/23/2006


Question
When making jerky, how do I tell when the meat is dry enough to prevent spoiling?    Thanks,  Doug

Answer
Hi Doug,

The meat is dry enough when a test piece cracks but does not break when it is bent. This usually takes 10 to 24 hours.

For excellent, research-based, information on making jerky see this website: http://www.uga.edu/nchfp/how/dry/jerky.html

Good luck Doug.  If I can be of further assistance, please let me know.

Carol C. Schlitt
Extension Educator, Nutrition and Wellness
University of Illinois Extension

Food Safety Issues

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Volunteer

Carol Schlitt

Expertise

I can answer questions on home food safety, sanitation, home food preservation and commercial food safety (HACCP).

Experience

I am a former Extension educator, nutrition, wellness and food safety, having retired August 1, 2010. I am a certified HACCP manager, a food safety instructor for the Illinois Department of Public Health and a 3rd party food safety and OSHA auditor of restaurants.

Organizations
International Association for Food Protection, American Association of Family and Consumer Sciences (Certified CFCS), National Extension Association of Family and Consumer Sciences, St. Louis Culinary Society.

Education/Credentials
BS - University of Illinois MS - Southern Illinois University at Edwardsville

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