Posted by: old_user on Jul-18-06 7:52 AM (EST)
Your recent article on dried foods recommends drying chicken, beef, etc. at 130 degrees. Several references I have seen recommend drying at 160 to 170 degrees, in order to kill pathogens. Jerky dried at a lower temperature would probably require boiling in order to be safe to eat.
Classic Freestanding Rack
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