K-State Research and Extension

Q: In lieu of the recent recall of Beef Jerky, let’s make sure our homemade products would pass a food safety test!
A: One establishment is recalling nearly five hundred pounds of beef jerky due to under-processing and potential survival of bacterial pathogens in the products. For more information on this recall, please visit: http://1.usa.gov/1OiSoEZ.
Drying is the world’s oldest and most common method of food preservation. The scientific principle of food dehydration is to remove moisture to a point where microbial growth (bacteria, yeast, and mold) and chemical reactions (enzymatic deterioration) cannot change the food during storage. The food shrinks, becomes lightweight, and is easier to store. However, illnesses due to Salmonella and E. coli O157:H7 from homemade jerky raise questions about the safety of traditional drying methods. The USDA Meat and Poultry Hotline recommends heating meat to 160°F and poultry to 165°F to destroy bacteria. A dehydrator may not reach these temperatures, and most dehydrator instructions do not include this step. Maintain a constant dehydrator temperature of 130°F to 140°F. This speeds the drying process, removing water that allows microorganisms to grow and spoil the food. Do not rush the drying process by raising the temperature during drying. High drying temperatures cause “case hardening” which traps moisture inside the food and cause spoilage.
Jerky can be made from almost any lean meat, including beef, pork, venison or smoked turkey breast. Raw poultry is not recommended for jerky because of the texture and flavor of the finished product. Two methods can be used to heat jerky to safe temperatures: heating meat strips in marinade before drying, or heat dried jerky strips in an oven after drying. Both methods are described below. Heating marinated meat before drying may reduce drying time, but color and texture will differ from traditional jerky.
Partially freeze meat to make slicing easier. The thickness of the meat strips affects the safety. Slice meat no thicker than ¼ inch. Trim and discard all fat from meat because it becomes rancid quickly. If a chewy jerky is desired, slice with the grain. Slice across the grain if a more tender, brittle jerky is preferred. A tenderizer can be used according to package directions, if desired.
When arranging strips on dehydrator trays or in oven (preheated to 140°F), place the slices close together but not touching or overlapping. Dry until a test piece cracks but does not break when it is bent (10 to 24 hours for samples not heated in marinade). Samples heated in marinade will dry faster. Begin checking samples after 3 hours. Once drying is completed, pat to remove excess oil and cool. If the strips were not heated in marinade before drying, heat them in an oven afterwards to be safe. Place strips on a baking sheet, close together, but not touching or overlapping. For strips originally cut ¼ inch thick or less, heat 10 minutes in an oven preheated to 275°F. (Thicker strips may take longer to reach 160°F.)
Package dried jerky in glass jars or heavy plastic food storage bags. Vacuum packaging is also a good option. Homemade jerky is best used within 1 to 2 months. Refrigerate or freeze homemade jerky for longer storage.