How is beef jerky preserved?

Specifically, jerky is meat that has been preserved by dehydrating, or removing moisture, at a low temperature for a long time. Once dried, a pound of meat is typically reduced to about 4 ounces. An added step of heating the meat either before or after drying is needed to destroy these bacteria.

Do you have to use curing salt for jerky?

Raw meat is preserved through the quick drying process of a dehydrator. While salt adds flavor, it’s not necessary to cure the jerky, as it is for curing ham or fish for example.

What preservatives are in beef jerky?

The most serious additive is sodium nitrite, which is added to jerky to inhibit the growth of bacterial spores that cause botulism, a potentially deadly food borne illness. Nitrites are added to many processed meat products (think ham, bacon, and hot dogs), and also help to preserve the color of the meat.

What does curing salt do to jerky?

While the simplest jerky consists of dried meat, ingredients often are added to improve taste, color and texture. Salt is the most commonly added ingredient and is used to improve flavor, enhance the storage life and remove moisture from the product. Occasionally, “cure” may be added to the raw meat.

How can you tell if meat has botulism?

Symptoms may include the following:

Double vision.
Blurred vision.
Drooping eyelids.
Slurred speech.
Difficulty swallowing.
A thick-feeling tongue.
Dry mouth.
Muscle weakness.

Does cured meat have bacteria?

Escherichia coli – Although most strains of E. coli are harmless, there are some virulent strains that can infect food if it is improperly handled. Most common when animals are raised in a dirty environment. Has been found in dry-cured salami and cured game meats.

Is salt cured meat safe to eat?

Is it Safe to Cure Meat? Risk is inherent in any curing process or method of food preservation – but when meat is cured safely and effectively, it is safe to eat.

What can you use instead of curing salt?

celery juice