Compliance Guideline for Meat & Poultry Jerky

During strip preparation, the whole muscle is sliced and ground.

Meat and poultry jerky manufacturing plants must formulate a process that reduces lethality (biohazards) to acceptable levels. This includes various steps in a lengthy process to ensure safety compliance. The process is regulated by the U.S. Department of Agriculture (USDA).

Strip Preparation

The first step of processing jerky is strip preparation. During this step, the whole muscle is sliced and ground, according to the USDA.

Marinating

After strips have been formed, they should be marinated in solutions containing salt, sugar and flavoring ingredients.

Interventions

Antimicrobial interventions include preheating jerky to a minimum of 160 degrees Fahrenheit and dipping the product in 5 percent acetic acid for 10 minutes.

Lethality

A hazard analysis identifies biological hazards in jerky. This measurement, also known as lethality, determines whether the product complies with safety guidelines.

Drying

Shortly after heating, the product should be dried at a suggested water activity level of 0.80 or lower.

Post-Drying Heat

After heating, the jerky should be dried in an oven at 275 degrees Fahrenheit for 10 minutes.

References

• U.S. Department of Agriculture: Summary of Compliance Guidelines for Meat and Poultry Jerky Produced by Small and Very Small Plants