Browsing by Author "Daigle, Scott P."
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- Safe Processing of Meat and Poultry JerkyDaigle, Scott P.; Eifert, Joseph D. (Virginia Cooperative Extension, 2011-05-18)This report explains the important steps that processors should use to prepare jerky that is microbiologically safe. They include strip preparation, marinating, lethality treatment (which is now required by FSIS), and drying.