Laura L. Sant, Carol Hampton and Sandra M. McCurdy
PNW 632 | Revised August 2020


Traditional jerky preparation methods, in which raw meat is dried at about 140 to 155 degrees Fahrenheit won't kill pathogens present in the meat. Learn the steps in making tasty meat jerky at home, including a choice of three techniques that ensure your jerky is safe to eat.

About the authors

Laura L. Sant
Extension Educator
UI Extension, Franklin County
Carol Hampton
Sandra M. McCurdy

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