Laura B. wrote:

> So then perhaps you could be part of the solution and inform everyone
> here how to tell when their homemade jerky has a water activity level of
> less than .85? Until then I'll keep mine refridgerated.

Part of the solution to what? There's not a problem in the first place.
Dried products are not a botulism risk, your mistaken assertions aside.

It doesn't take a lot of precision or special equipment to make safe
jerky. It's simple to do and there's a wide margin for error.

The fact that the water activity level of jerky is so far from
the minimum level required for botulism growth is what makes it
safe. Botulism is very sensitive to moisture conditions and
won't grow on anything that's been reasonably well dried. Adding
salt amplifies this effect by binding the water and making it
unavailable to bacteria.

The maximum water activity allowed for a non-acidic food to
be considered shelf stable is 0.85. See the following:

http://www.cfsan.fda.gov/~comm/ift4-2.html

The water activity level of jerky is in the 0.70 range. However,
the minimum water activity level required to support botulism
growth under any conditions (i.e. even in an anaerobic environment)
is 0.93. For Type E botulism the number is higher, at 0.97. See
that here.

http://www.cfsan.fda.gov/~comm/ift4-3.html

The water activity scale goes from 0 (bone dry) to 1.0 (distilled
water). Jerky is 0.70. Botulism grows at 0.93 minimum, and fresh
meat is about 0.98 - 0.99.

0.00 Bottom of scale
0.70 Jerky
0.85 Maximum for shelf stable product
0.93 Minimum for botulism
0.98 Fresh meat
1.00 Distilled water

If you're having trouble figuring out how dry jerky should
be go to the store and buy some. You'll notice it's dry but still
supple, not at all brittle. That's how dry it needs to be. You don't
need special equipment in order to figure out how to do this
safely.

--
Reg email: RegForte (at) (that free MS email service) (dot) com