Oh no! Not the ground jerky thing again!!!
Nothing like grinding all sorts of nasty stuff into your food and then giving it a wonderful place to grow...
Lots of food poisoning gets written off as flu or other ailments... Cooking jerky at 200 degrees degrades the product to sawdust IME&O. Botulism is NOT the concern with jerky; E. coli is and it can kill.
The best jerky is sliced, kept clean, and dried quickly.
And I see no reason to eat those nasty nitrates and nitrites...
art
I just discovered the whole ground jerky thing and went out and bought everything to do it. Is there a thread that I should read?
Tom
