All you experienced hands...help me understand something.
I've never made jerky or smoked game, although I'd like to.
When you look at recipes, most all instructions say to cook meat to 160 degrees minimum internal temp. to kill off parasites.
On the other hand, smoking doesn't get up to that temp. Neither does jerking.
How do the parasites get killed off when you jerk or smoke meat? Is it the saline solutions/preservatives? In the old days they didn't have preservatives.
I'd like to get a food dehydrator and make jerky, but I want to know more about the safety of eating it.
Thanks in advance for the help from a cheechako.