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flamefan74 · 09-21-2005, 08:31 AM

I have never had a problem with being sick on making my own jerky. Except when I ate 3 lbs of it. The book I have with my dehrydrator says to make the marinade a little salty as it is the first couple hours where bacteria can form and salt stops this. After that you are fine. The air on my machine is actually quite warm so it dries down pretty quick. Also depends on how thick you cut the meat. The thicker the cut, the longer to dry down, the longer bacteria can form.

09-21-2005, 08:31 AM	#14
flamefan74 Scoring Winger Join Date: Aug 2003 Exp:	I have never had a problem with being sick on making my own jerky. Except when I ate 3 lbs of it. The book I have with my dehrydrator says to make the marinade a little salty as it is the first couple hours where bacteria can form and salt stops this. After that you are fine. The air on my machine is actually quite warm so it dries down pretty quick. Also depends on how thick you cut the meat. The thicker the cut, the longer to dry down, the longer bacteria can form.