Posted: 1/25/2008 4:55:19 PM EDT
| i am so curious - i have been putting a tablespoon of apple cider vinegar in my jerky shooting recipe as well as my thin cut jerky meat - i did this many many years ago because i had read 160 to 165 temp was needed to kill all the nasties in raw meat - well i havent got tape worm or worms that i know of - check stool often - anyways is this necessary in addition to the soy sauce i add - by the way my dehydrator only goes to 140 - i set mine to 120 for however long it takes to get the meat to almost snap - i know germs do not live in a super dry enviroment as far as i know - the vinegar evaporates and does not leave a taste that i can pickup after 8 or so hrs in machine - just wondering if the germs i thot i killed can be rehydrated after storing the meat in a sealed room temp glass mason jar a week later or does mold have anything to do with it - loooong time ago about a hunnert years ago when i was young and stupid i used to wash the mold off and eat the jerky - is it possible my vinegar thingee is just a waste of time or am i on the right track for killing sicknes causing things - just a curious mind - i thot about pioneers sun drying jerky and what they used and did they ever get sick ??? couldnt find any info on that - germs do not care who they attack - and with the anti biotic fed beef today - dont know about deer meat - and the germs are so prevalent today floating thru the air with impunity against anti biotics - who knows - i was just curious what anybody thot about this - |
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