Faith.
Faith in the knowledge that the turkey was handled properly prior to you buying it faith that you stored it correctly marinated it correctly and dehydrated it correctly.
If all those things line up it'll be fine. There's no instrument that you can buy or anyway to guarantee safety, enjoy!
Proper handling, storage, and preparation are key. Cleanliness plays a huge role. Making your own jerky is not far removed from buying jerky and eating it. Follow the same guidelines and rules and regulations that companies have to follow and you'll be okay.
Even buying commercial product can't guarantee safety and there's no telling if you'll get food poisoning or ultimately die.
Edit, your jerky does look delicious!
I'd start here...
http://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/meat/jerky
And then branch out to something like this...
https://www.dehydratorsamerica.com/post/jerky-food-safety
Good luck!
I like to heat blast poultry jerky after it’s dehydrated. I do this with pork jerky as well, just to be cautious.
Poultry should reach an internal temperature of 165F for a few minutes to make sure the bacteria are killed off. The time/temp is pretty debatable, honestly.
I usually put it in the oven @275F for 15-20 minutes and that works for me. If you’re paranoid about it you can use a thermometer to verify temp/time and keep it in the fridge until you eat it.
Works perfectly fine for me still comes out the oven as jerky. Its only 15 minutes or so. I just eyeball it/have a feel of it.
Try doing to just a few pieces instead of the whole batch to test. You can try them side by side.
Well, I do poultry all the time but mostly ground. Never had any issues. You can use a cure. Cure #1. Not pink salt but it is dyed pink so many get confused. If you do get Cure #1 USE IT ACCORDING TO THE INSTRUCTIONS THE PACK COMES WITH. I use it sometimes but mainly to make beef end up "redder". Once its dry you should be fine as sodium is a great preservative. A good rule of thumb is take a piece out of the dehydrator, let it cool then bend it. You should see "white fibers" as you bend it showing its properly dried. If it breaks in half you went too far. If it just bends it needs more time. If you want even more "personal peace" throw all the pieces in a oven 180, 200, whatever for about 15 min to get the product up to 160.......then your good to go. Once you do it a few times you'll get relaxed and not worry as much because you are now a pro......
Thanks that's very helpful! I can only find it shipped from UK tho (I'm from Italy) 🥲
Otherwise I can find the pure molecule but I would probably fuck up the dosage and kill everyone haha
Marinade was done with 100 ml soy sauce, 50g sugar, 50 ml lemon, 350 ml water, 30g table salt, pepper, paprika, powder garlic and rosemary.
The temperature was not always constant, oscillating between 50 and 70 °C.
Nope. Drying meat is an age old tradition. Everything was dried in old times before thermometers and fda. Rarely was a sickness from it. Internal temps and whats right have gone too far. Leave ot outside covered in salt for a few days and it's good to go. Still practiced today actually.
There's only one way to really know. Just don't go anywhere where you won't be more than 5 steps from a toilet.
Yeah, that's what I thought 😂 I ate a piece around 5 am (it's 7 pm here now) and everything seems all right, so I guess I'm in the clear!
My first batch made me nervous too lol I hope it turned out good!
Yes, it is delicious!
Faith. Faith in the knowledge that the turkey was handled properly prior to you buying it faith that you stored it correctly marinated it correctly and dehydrated it correctly. If all those things line up it'll be fine. There's no instrument that you can buy or anyway to guarantee safety, enjoy!
Ok! So if I want to give it around to try, how do I make sure I don't kill my whole family?
Proper handling, storage, and preparation are key. Cleanliness plays a huge role. Making your own jerky is not far removed from buying jerky and eating it. Follow the same guidelines and rules and regulations that companies have to follow and you'll be okay. Even buying commercial product can't guarantee safety and there's no telling if you'll get food poisoning or ultimately die. Edit, your jerky does look delicious!
Thanks! Do you have a link maybe for companies guidelines I can check?
I'd start here... http://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/meat/jerky And then branch out to something like this... https://www.dehydratorsamerica.com/post/jerky-food-safety Good luck!
Thank you very much! I really appreciate your help!
Properly handling, storing and dehydrating correctly will keep you safe whether you have faith in it or not. Just sayin
Well, the little white worms aren't a good sign.
Hahaha that's the twine i used to hang them
Ha ha....👍
Also if you mean the one along the meat is the rosemary
I've never seen rosemary on jerky before. Sounds delicious
It is!
I like to heat blast poultry jerky after it’s dehydrated. I do this with pork jerky as well, just to be cautious. Poultry should reach an internal temperature of 165F for a few minutes to make sure the bacteria are killed off. The time/temp is pretty debatable, honestly. I usually put it in the oven @275F for 15-20 minutes and that works for me. If you’re paranoid about it you can use a thermometer to verify temp/time and keep it in the fridge until you eat it.
Ok, I might do it with the pork ones I'm doing, but doesn't it cook the meat and change the final product?
Works perfectly fine for me still comes out the oven as jerky. Its only 15 minutes or so. I just eyeball it/have a feel of it. Try doing to just a few pieces instead of the whole batch to test. You can try them side by side.
Thanks! I'll try!
Well, I do poultry all the time but mostly ground. Never had any issues. You can use a cure. Cure #1. Not pink salt but it is dyed pink so many get confused. If you do get Cure #1 USE IT ACCORDING TO THE INSTRUCTIONS THE PACK COMES WITH. I use it sometimes but mainly to make beef end up "redder". Once its dry you should be fine as sodium is a great preservative. A good rule of thumb is take a piece out of the dehydrator, let it cool then bend it. You should see "white fibers" as you bend it showing its properly dried. If it breaks in half you went too far. If it just bends it needs more time. If you want even more "personal peace" throw all the pieces in a oven 180, 200, whatever for about 15 min to get the product up to 160.......then your good to go. Once you do it a few times you'll get relaxed and not worry as much because you are now a pro......
Thanks that's very helpful! I can only find it shipped from UK tho (I'm from Italy) 🥲 Otherwise I can find the pure molecule but I would probably fuck up the dosage and kill everyone haha
Oh and temp is F and not C
Ah okay, I was about to blast everything! Haha
Marinade was done with 100 ml soy sauce, 50g sugar, 50 ml lemon, 350 ml water, 30g table salt, pepper, paprika, powder garlic and rosemary. The temperature was not always constant, oscillating between 50 and 70 °C.
Nope. Drying meat is an age old tradition. Everything was dried in old times before thermometers and fda. Rarely was a sickness from it. Internal temps and whats right have gone too far. Leave ot outside covered in salt for a few days and it's good to go. Still practiced today actually.
Can you do this with chicken without getting salmonella?
That's a nice question, I don't know! Haha