The USDA recommends cooking meat to an internal temperature of 160°F to destroy bacteria before dehydrating; call its Meat and Poultry Hotline at (800) 535-4555 for more information. Beef, game meats, and fish—especially trout, pink salmon, halibut, and cod—all make good jerky.
- ↑https://www.jerkyholic.com/how-to-make-beef-jerky-with-a-dehydrator/
- ↑https://www.jerkyholic.com/how-to-make-beef-jerky-with-a-dehydrator/
- ↑https://thepioneerwoman.com/food-and-friends/how-to-make-beef-jerky/
- ↑https://www.jerkyholic.com/how-to-make-beef-jerky-with-a-dehydrator/
- ↑https://youtu.be/T4IDl0ywnIs?t=27s
- ↑https://www.allrecipes.com/recipe/143809/best-steak-marinade-in-existence/
- ↑https://www.jerkyholic.com/how-to-make-beef-jerky-with-a-dehydrator/
- ↑https://www.jerkyholic.com/how-to-make-beef-jerky-with-a-dehydrator/
- ↑https://www.jerkyholic.com/how-to-make-beef-jerky-with-a-dehydrator/
- ↑https://thepioneerwoman.com/food-and-friends/how-to-make-beef-jerky/
- ↑https://youtu.be/T4IDl0ywnIs?t=3m43s
- ↑https://youtu.be/T4IDl0ywnIs?t=3m59s
- ↑http://beefjerkyrecipes.com/storing/
- ↑https://youtu.be/T4IDl0ywnIs?t=4m36s
- ↑https://blog.paleohacks.com/10-exquisite-ways-to-eat-beef-jerky/
- ↑http://www.makethatjerky.com/how-to-store-beef-jerky.html
- ↑http://rocklandcce.org/resources/handy-reference-for-drying-meat-jerky
- ↑http://beefjerkyrecipes.com/storing/
- ↑http://rocklandcce.org/resources/handy-reference-for-drying-meat-jerky