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Jerky and food safety
Homemade jerky can contain Salmonella, E. coli and other pathogens if meat is dried without adequate heat treatment. Drying alone is not a substitute for a validated cooking step.
USDA recommends heating meat to 160°F (71°C) and poultry to 165°F (74°C) before dehydrating, using a method that achieves the required temperature safely. Follow a current tested recipe and verify temperature with a food thermometer.
Handle raw meat carefully, sanitize equipment and package jerky only after it has cooled. Follow USDA guidance for storage; homemade jerky should not automatically be treated as indefinitely shelf-stable.
RECOMMENDED RESOURCES
Jerky and Food Safety — USDA FSIS
Detailed USDA instructions for heating, drying and storing homemade jerky.
Additional research-based jerky methods and food-safety considerations.
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