Wash hands with soup and running water for at least 20 seconds before and after handling raw meats.

Use clean equipment and utensils.

Keep meat refrigerated at 40 degrees or below.

Use ground beef and poultry within two days, and red meats within three- five days (or freeze).

Thaw meat in the refrigerator, not at room temperature.

Marinate meat in the refrigerator; do not re-use marinade
jerky can be made from almost any lean meat

Raw poultry is not usually used for jerky because of the texture and flavor of the finished product.

If wild game is used, be sure gut does not touch meat or hunter’s hands.