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Quick Jerky Question...
RightfulSin
Registered User regular
Registered User regular
Ok, I have made jerky a number of times, of various meats. Now, I by no means consider myself an expert which is why I am reaching out and asking for some help. I am being asked to make some jerky for a family member who wants some so they can have it for a road trip. I have never had to worry about it lasting a long time, and if I ever wondered, I put it in the fridge or freezer. Being as how this will be a road trip, I am not assuming fridge or freezer access. Is there a way to ensure that the jerky (in this case it will be be both some beef and some turkey) remain safe to eat? I am wondering if a curing agent, or sodium nitrate or sodium nitrite will do the trick. I usually really dry the jerky out, some that you really wrestle with the jerky to get a piece because it makes for some real chewy awesomeness. Any input in this matter would be greatly appreciated. For the record, my jerky maker is a tower maker, disc tray model. This model Snackmaster FD-61WHC Food Dehydrator. Thank you.
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