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Foods -- Meat and Poultry
Will heating the meat to 160 F before or after I dry jerky guarantee me that I will not get sick?
It is never possible to guarantee 100% safety in any situation. However, heating the meat to 160 F will certainly decrease the risk of getting a foodborne illness from the product. Source: Original FAQ posted at http://188.8.131.52/faq/FAQ_home.php