The article discusses the history of jerky and its modern appeal, emphasizing the need for proper preparation to avoid foodborne illness. It cites the USDA's recommendation to pre-cook meat to an internal temperature of 160°F before dehydrating. Dylan Clay from Barbecue FAQ elaborates on common misconceptions among jerky makers who believe dehydration alone is sufficient. He warns that improper measurements of water activity can lead to safety risks and advises using the 'bend test' as an affordable alternative to expensive equipment. Clay also highlights that most dehydrators do not reach necessary temperatures for safe meat drying.
Although itâs a matter of debate as to whether Native Americans or South American Incas invented jerky, it remains a popular method for preserving meat today.
Clay cites two arguments that some jerky makers use to defend not following the USDA guidelines. 'The single most important factor with regards to jerky is water activity...'
Water activity testing systems are pretty expensive...which is why people use the 'bend test.' ... [This] is actionable for a home jerky maker because it's free to do.
Most dehydrators will have settings for different 'things' and will typically cap out at 158 to 165 degrees Fahrenheit.
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