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Although the preservation process makes beef jerky last longer than fresh meat, it can go bad. If it contains fat, the fat may become rancid. If the color, smell or texture of the jerky has changed, do not eat it. More »

www.reference.com Food Food Facts Meat, Poultry & Seafood

Beef jerky can be made at home with a homemade drying mechanism, by using an oven or with a dehydrator. Most recipes take the majority of a full day from start to finish. More »

www.reference.com Food Cooking Meat

Home made beef jerky requires a number of ingredients, such as flank steak, soy sauce, honey, Worcestershire sauce, black pepper, red pepper flakes, onion powder and liquid smoke. Certain cooking equipment (bungee cords,... More »

www.reference.com Food Cooking Meat
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Dehydrating beef jerky in a food dehydrator set at 145 degrees normally takes between eight and 10 hours. Factors that can increase drying time include thickness of the meat and humidity in the room. Overloading the dehy... More »

www.reference.com Food Cooking Meat

In the United States, beef is graded on two scales: the quality of the meat and the quantity available on the carcass. By the time beef reaches the consumer, only the quality grade matters. Prime, Choice and Select are a... More »

www.reference.com Food Food Facts Meat, Poultry & Seafood

Salami has gone bad and should not be eaten if the edges of the meat turn a brown or gray color, it develops air pockets or has a hardened exterior. White mold on the exterior does not signify spoilage. Unlike other cure... More »

www.reference.com Food Food Facts Meat, Poultry & Seafood

To make beef jerky, begin by slicing partially frozen pieces of beef into long, thin strips no more than an eighth of an inch wide. In a bowl, mix Worcestershire sauce, water and any other seasonings. Lay the strips in t... More »

www.reference.com Food Cooking Meat