Hello Brad, I have been making
whole meat venison jerky in my dehydrator for years now. I have my own recipe
and love it. Lately though, I have been concerned about food safety. I do not
get the temp of the jerky above 160 degrees while dehydrating as recommended
by the USDA, and I do not use a cure. Can I just add a cure and continue to
make my jerky this way and be safe? If so, what cure do you recommend and how
do you use it properly?
|
Matt,
You are on the right track! Simply
add a product called pink cure salt. This contains a very low concentration of
Sodium Nitrate. It's predominantly salt with a pink tint so you can tell its
cure salt.
It only takes 1/4 lb for 100lbs of meat so you will only need a teaspoon for a small batch of product. This way, it won't effect the flavor of your recipe. It doesn't take much, but no worries if you add a little too much - it's a very low concentration. If you add Quick Cure salt it will take 3 times as much and this will change the flavor of the product you love so much.
Your temperature is fine, USDA defines final temperature as 158F for instant kill of pathogens. If your dehydrator goes to 160F you will be fine. Keep in mind: final reduction of pathogens can also be reached by time and temperature. If you're holding the product at 160F surface temperature for over 2 hours, you have achieved your goal.
It only takes 1/4 lb for 100lbs of meat so you will only need a teaspoon for a small batch of product. This way, it won't effect the flavor of your recipe. It doesn't take much, but no worries if you add a little too much - it's a very low concentration. If you add Quick Cure salt it will take 3 times as much and this will change the flavor of the product you love so much.
Your temperature is fine, USDA defines final temperature as 158F for instant kill of pathogens. If your dehydrator goes to 160F you will be fine. Keep in mind: final reduction of pathogens can also be reached by time and temperature. If you're holding the product at 160F surface temperature for over 2 hours, you have achieved your goal.
Brad
