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Posted: 1/25/2001 10:20:21 AM EDT
Everything from the store should be infested with salmonella.  If I make beef/turkey jerky, is the salmonella killed?  If so how since the temp is below 150deg?
Link Posted: 1/25/2001 1:30:11 PM EDT
I put tons of salt,vinegar and lots-o Jalapeno's in the marinade. I cure it in a dehydrator. Haven't had any deaths in the 15 years I've been making it...
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