Getting Schooled: Unpasteurized Beef Jerky, Chopin’s Rubato, and the Blowfish of My Dreams
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The USDA says that for safe beef jerky, one should heat the meat all the way through, to 160 degrees, before drying. That would be the internal temperature of a well-done steak.
Getting Schooled: Unpasteurized Beef Jerky, Chopin’s Rubato, and the Blowfish of My Dreams
Getting Schooled: Unpasteurized Beef Jerky…
Getting Schooled: Unpasteurized Beef Jerky, Chopin’s Rubato, and the Blowfish of My Dreams
The USDA says that for safe beef jerky, one should heat the meat all the way through, to 160 degrees, before drying. That would be the internal temperature of a well-done steak.