<div style="margin: 12px 0px; font-family: arial; color: #333333; background: #ffffff; border: solid 4px #e5e5e5; width: 100%; clear: left;"><div class="CM_CTB_Content_Wrap" style="margin: 0px; padding: 0px;background-color: #ffffff;"><div style="border-bottom: solid 1px #dcdcdc; white-space: nowrap; margin-bottom: 8px; background-color: #eeeeee ;background-image: url(http://clipmarks.com/images/source-bg.gif); background-repeat: repeat-x; height: 24px; line-height: 24px; vertical-align: middle; padding-bottom: 4px; color: #666666; font-size: 10px;" ><a href="http://clipmarks.com/clip-to-blog/" title="see clips that are hot right now"><img src="http://content.clipmarks.com/blog_embed/fd9358b2-a633-4680-a7a3-8938566da2e8/AF5924B3-253B-4D2F-AD50-C38464FC07E0/" alt="" width="19" height="19" border="0" style="vertical-align: middle; margin: 0px 4px; display: inline; border: none; float:none;" /></a>clipped from <a title="http://www.fsis.usda.gov/FactSheets/Jerky_and_Food_Safety/index.asp" href="http://www.fsis.usda.gov/FactSheets/Jerky_and_Food_Safety/index.asp" style="font-size: 11px;">www.fsis.usda.gov</a></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.fsis.usda.gov/FactSheets/Jerky_and_Food_Safety/index.asp"><DIV> They concluded, "For ground beef jerky prepared at home, safety concerns related to <EM>E. coli</EM> O157:H7 are minimized if the meat is precooked to 160 °F prior to drying." </DIV></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.fsis.usda.gov/FactSheets/Jerky_and_Food_Safety/index.asp"><li style="margin-left:16px;padding-left: 0px;">Always wash hands thoroughly with soap and water before and after working with meat products.</LI></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.fsis.usda.gov/FactSheets/Jerky_and_Food_Safety/index.asp"><li style="margin-left:16px;padding-left: 0px;">Keep meat and poultry refrigerated at 40 °F or slightly below; use or freeze ground beef and poultry within 2 days; whole red meats, within 3 to 5 days.</LI></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.fsis.usda.gov/FactSheets/Jerky_and_Food_Safety/index.asp"><li style="margin-left:16px;padding-left: 0px;">Defrost frozen meat in the refrigerator, not on the kitchen counter.</LI></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.fsis.usda.gov/FactSheets/Jerky_and_Food_Safety/index.asp"><li style="margin-left:16px;padding-left: 0px;">Marinate meat in the refrigerator. Don't save marinade to re-use. Marinades are used to tenderize and flavor the jerky before dehydrating it.</LI></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.fsis.usda.gov/FactSheets/Jerky_and_Food_Safety/index.asp"><li style="margin-left:16px;padding-left: 0px;">Steam or roast meat to 160 °F and poultry to 165 °F as measured with a food thermometer before dehydrating it.</LI></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.fsis.usda.gov/FactSheets/Jerky_and_Food_Safety/index.asp"><li style="margin-left:16px;padding-left: 0px;">Dry meats in a food dehydrator that has an adjustable temperature dial and will maintain a temperature of at least 130 to 140 °F throughout the drying process.</LI></blockquote></div><div style="margin: 0px 6px 6px 4px;"><table style="font-size: 11px;border-spacing: 0px;padding: 0px;" cellpadding="0" cellspacing="0" width="100%"><tr><td style="background:transparent;border-width:0px;padding:0px;">&nbsp;</td><td align="right" style="background:transparent;border-width:0px;padding:0px;width:107px" width="107"><a href="http://clipmarks.com/share/AF5924B3-253B-4D2F-AD50-C38464FC07E0/blog/" title="blog or email this clip"><img src="http://content8.clipmarks.com/images/c2b-foot.png" border="0" alt="blog it" width="107" height="17" style="border-width:0px;padding:0px;margin:0px;" /></a></td></tr></table></div></div>

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