Posted on 03/26/2008 1:17:04 PM PDT by kingattax
Recent recalls of meat contaminated with nasty microbes could turn a dedicated beef eater toward the produce aisle. But at least one meaty snack is about to get safer: beef jerky.
A modified method for small-scale jerky producers could keep tiny bugs out of the food chain, particularly E. coli O157:H7 and Salmonella involved in meat recalls, a new study finds.
Jerky has been around since ancient times, when humans made it from animal meat that would've been too much to eat all at once. A pound (450 grams) of animal meat weighs about four ounces (113 grams) after being made into jerky. To this day, it's a handy food for backpackers and others on the go, because it can be stored safely without refrigeration for up to about 12 months. (Home-dried jerky lasts one to two months).
"The number of small plants producing jerky and other meat products has declined rapidly since the 1990s," said researcher Elizabeth Boyle of Kansas State University. "The standards became more strict and, in some cases, harder to abide by. That trend has had a definite economic impact on small towns like those in Kansas that have traditionally been home to smaller-scale meat producers."
With funding from the U.S. Department of Agriculture's Food Safety and Inspection Service, Boyle, Kelly Getty of K-State and their colleagues tested out a jerky-making process that would destroy the pathogens while placing a minimal burden on small producers.
They injected samples of raw jerky batter with E. coli and Salmonella. The strips were heated and dried for seven hours, using a range of relative humidity and temperature levels. From a survey of small-scale producers, Boyle's team determined a range of moisture and temperature levels, with low moisture and low temperature representing a worst-case scenario.
(Excerpt) Read more at livescience.com ...
Sushi is the answer.
My beef jerky is safe without refrigeration for 2 to 3 months, depending on the amount of fat in the starting product.
Sushi, MMMMMMMmmmmmmmmmmmmmm.
Ever had dried fish? (fish jerky)
So that means you could sell me a some :)
Beef Jerky. One of the unsung gourmet foods of Texas.
Not the asian form but I have smoked a lot of fish at low temperatures. Brine it first and hit it with apple wood smoke for a few hours....mmmmmmm.
Venison jerky is far superior...especially elk.
I remember as a young fellow cooking some beef jerky on the oven racks in an oven for about six hours at below 200 degrees. It had been marinated and slathered with gunk before hand.
Cleaning that oven afterwards took a whole Sunday, LOL.
"We took that worst-case scenario, and we realized it didn't achieve the reductions needed for Salmonella and E. coli," Getty told LiveScience.
Sure, if you don’t overdo it.
Oh, wait, I thought you said beef jerking.
Depends on where you live.
But I prefer barter.
What do you have/make that I would want, keeping in mind that I am happily married. ;^)
Always use a dehydrator. It works much better than an oven.
According to acress Kate Bekinsale; she'd rather eat... ummm... a certain female part. It's warmer. LOL
Out of all the commercial Beef Jerky; I like Pemmican the best. No MSG and fewer additives over all. Also very tender.
Ah, dilis, Philippine potato chips.
Basically dried, salted guppies in a bag.
Crunchy, salty, with that certain "taste" that goes well with beer.
My beef jerky is safe without refrigeration for 2 to 3 months, depending on the amount of fat in the starting product.
What cut of meat do you use? I used Sirloion tip for jerky when my son was growing up. It does have small grains of fat but my son and his friends ate it to fast to worry about spoilage.
I’ve had salmon jerky and it is disgusting.
LOL! Let me think.
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