Why is temperature important when making jerky? Illnesses due to Salmonella and E. coli O157:H7 from homemade jerky raise questions about the safety of traditional drying methods for making beef and venison jerky. The USDA Meat and Poultry Hotline's current recommendation for making jerky safely is to heat meat to 160 °F and poultry to 165 °F before the dehydrating process. This step assures that any bacteria present will be destroyed by wet heat. But most dehydrator instructions do not include this step, and a dehydrator may not reach temperatures high enough to heat meat to 160 °F or 165 °F. After heating to 160 °F or 165 °F, maintaining a constant dehydrator temperature of 130 to 140 °F during the drying process is important because: the process must be fast enough to dry food before it spoils; and it must remove enough water that microorganisms are unable to grow.
1. 切条切片的会偏硬，所以用碎牛肉。
2. 如果自己用绞肉机绞，选top 或 bottom round。如果买现成的碎肉，尽量买瘦肉含量高的，90%或93%
3. 调味后搅拌至出筋，压紧成薄层，再切成长方条，放到网架上
4. 160-165华氏度，几个小时，中间翻面。看自己喜好，牛肉干可以折弯但不折断就好了。
市面上有卖jerky gun,是用来将碎牛肉成型的，没用过，但或者将来会买来试试。
牛肉干烤好后我会一部分马上吃，一部分真空机分装，可以保持挺久。
我觉得没问题，牛肉都可以带血水吃，很少有人牛排吃well done的吧。猪肉就不敢了
Excalibur 自己的推荐是165度4-6个小时，牛肉干160度烤几个小时是完全熟的了。我一般是160-165 烤一个小时左右再降温155左右，或者维持160度。如果不放心，可以稍微再提高温度，不过要小心不要烤得过干。
这个是USDA guidelines
Why is temperature important when making jerky? Illnesses due to Salmonella and E. coli O157:H7 from homemade jerky raise questions about the safety of traditional drying methods for making beef and venison jerky. The USDA Meat and Poultry Hotline's current recommendation for making jerky safely is to heat meat to 160 °F and poultry to 165 °F before the dehydrating process. This step assures that any bacteria present will be destroyed by wet heat. But most dehydrator instructions do not include this step, and a dehydrator may not reach temperatures high enough to heat meat to 160 °F or 165 °F. After heating to 160 °F or 165 °F, maintaining a constant dehydrator temperature of 130 to 140 °F during the drying process is important because:
the process must be fast enough to dry food before it spoils; and
it must remove enough water that microorganisms are unable to grow.
https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/meat-preparation/jerky-and-food-safety/CT_Index
请问怎么调料？谢谢