Jerky Making

 It is very important when making any style of jerky to:

• Use a Nitrite curing agent as it provides a significantly longer shelf life than salt or vinegars.
• If using wild game as meat freeze it for several days prior to jerky making.
• Thaw any meats completely in the refrigerator.
• Always store your meats at below 4.0⁰C during the curing process.
• Maintain the correct curing time to ensure effective curing has occurred.
• Use the correct Nitrite cure for the type of jerky being made.
• Meat chips or slices must be smoked or dehydrated at the correct temperature for the type of cure being used.
• If making a slab of Biltong ensure the core temperature is the recommended minimum temperature.
• Use a sharp point digital probe to check the core temperature of meat slabs when dehydrating, oven baking, or hot smoking.
• Stored in air tight packages, preferably vacuum sealed packages.
• Be very attentive to maintaining cleanliness and hygiene when meat processing.
  
• Clean and sanitise all equipment immediately before use.
• Wear clean clothing. Don't forget to ensure your hands are also clean and sanitised.