Home Jerky Safety
Plain-English, USDA-cited guides to making jerky safely at home.
Guides
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Why jerky must hit 160°F
Why drying alone doesn't make jerky safe, the USDA kill-step temperatures, and whether to heat before or after drying.
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Curing salt for jerky
What Prague Powder #1 is, the standard use rate, why precise measurement matters, and how it pairs with the heat step.
Strip: Jerky Safety Calculator
USDA-cited safe-jerky guidance for every batch — dry temperature, the 160°F/165°F kill step, and exact curing-salt amounts. Free to download.