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| Why was my last batch of jerky crumbly? | to Top |
Drying at too high tempertures can produce hard, brittle jerky. Cutting the raw meat across its grain leaves its natural sections that tend to spearate after dehydration.
VanGarde, Shirley J. and Margy Woodburn. 1994. Food Preservation and Safety. Principles and Practice. Iowa State Press, Ames Iowa.,p. 51
Updated: Tuesday, May 22, 2007.
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