Thread: Hare jerky?

Originally Posted by hotbarrels

Tularemia, like most nasties that can be found in meat, is killed by heating to a minimum of 75DegC.
Salt brine should be 2.5 tablespoon of salt per 1kg of meat and just enough water to cover (I put it all in a heavy gauge plastic bag and force all the air out).
After smoking, put it in a preheated oven at 80DegC for 1/2 an hour and then do your dehydration via whatever method you choose. Or, use a dehydrator on the highest temp setting which I believe gets up to about 30-35DegC.

If Tula is killed with moderate heat, then the suggestion of heating it in the oven is very sensible. It is a shame we now have this disease in NZ, yet another incursion that we now have to be aware of.