Search results
Results from the WOW.Com Content Network
Most foods are dehydrated at 130 °F (54 °C), although meats being made into jerky should be dehydrated at a higher temperature of 155 °F (68 °C)—or preheated to that temperature—to guard against pathogens that may already be in the meat. These temperatures are similar to those used in pasteurization, and achieve similar effects. The key ...
Food drying is a method of food preservation in which food is dried (dehydrated or desiccated). Drying inhibits the growth of bacteria , yeasts , and mold through the removal of water . Dehydration has been used widely for this purpose since ancient times; the earliest known practice is 12,000 B.C. by inhabitants of the modern Asian and Middle ...
Normally, this drying includes the addition of salt to prevent bacteria growth. The word "jerky" derives from the Quechua word ch'arki which means "dried, salted meat". [1] [2] [3] Modern manufactured jerky is often marinated, prepared with a seasoned spice rub or liquid, or smoked with low heat (usually under 70 °C or 160 °F). Store-bought ...
Ingredients: 8 oz (225g) lean ground beef. ½ cup (60g) onion, finely minced. 1 teaspoon garlic powder. ½ teaspoon black pepper. ½ teaspoon salt. ½ teaspoon dried thyme or oregano
The microwave heat distribution is the distribution (allocation) of the heat release inside the microwave absorptive material irradiated with high intensive microwaves.The pattern of microwave heat distribution depends on many physical parameters, which may include the electromagnetic field, the specific absorption rate and structure of the processed material, the geometrical dimensions of the ...
Jerky is the ultimate road trip staple, but many people swear by snacking on it as part of their everyday diet too. On its face, there’s a lot to love about dried and cured meat.
Normally, this drying includes the addition of salt, to prevent bacteria from developing on the meat before sufficient moisture has been removed. Modern manufactured jerky is normally marinated in a seasoned spice rub or liquid, and dried, dehydrated or smoked with low heat (usually under 70 °C/160 °F).
[11] [12] To prevent time-temperature abuse, the amount of time food spends in the danger zone must be minimized. [13] A logarithmic relationship exists between microbial cell death and temperature, that is, a small decrease of cooking temperature can result in considerable numbers of cells surviving the process. [ 14 ]