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Unread 11-30-2013, 08:15 PM   #11
Take a breath!

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Join Date: 05-12-10
Location: Perkasie PA
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Just curious... Any jerky makers here Follow the USDA guidelines of simmering the meat to 160* IT before drying or 10 mins in a 275* oven after the drying? E Coli not being killed...

I just read about it myself tonight and do not plan too... still made me pause because I never considered it before...

(From field dressing to freezer I personally do every step so I am comfortable that fecal matter does not get on the meat... )
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