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Drying meat is not the same as safely cooking

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it. USDA advises heating meat to one hundred sixty

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degrees Fahrenheit before dehydration, measured with a food thermometer.

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Then use a controlled dehydrator that maintains the recommended

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drying temperature, following a tested process. Marinating, smoking, or

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adding extra spice does not replace the heat step.

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Keep preparation clean and follow storage instructions. This is

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home-food-safety guidance, not a description of Country Boy Trades’

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recipe or production methods.