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Dried meat and poultry
Drying meat and poultry requires more than removing visible moisture. Disease-causing bacteria may survive if the product is not heated adequately before or during drying. USDA recommends specific heat treatments and handling procedures for homemade jerky.
Use lean meat, prevent cross-contamination, follow a tested jerky process and dry the product thoroughly. Refrigeration or freezing may be appropriate for extended storage depending on the preparation method and packaging.
RECOMMENDED RESOURCES
Jerky and Food Safety — USDA FSIS
USDA guidance on controlling pathogens during jerky preparation.
Research-based information on drying meat and making jerky.
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