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.

That should read 80-85DegC, not 30-35

I've got 2.5kg of beef round jerky in the smoker now, should be finished around midnight.