Jerky References

This page corresponds to MSU Extension’s 12-video Specialized Meat Processing Variance Training series. Below you will find supplemental information that will help you understand and complete the training.

Supplemental Information

Jerky Processing High Temperature Cook-Drying

Published on April 27, 2020
Validation of commercial processes for inactivation of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on the surface of whole-muscle turkey jerky.
Generic HACCP Model for Heat Treated, Shelf Stable Meat and Poultry Products

Published on April 27, 2020
The Generic Models contain a description of the steps in preparing a HACCP plan and the thinking process used by a HACCP team in developing their plan. Two appendices are included.
Jerky Compliance Guidelines

Published on April 27, 2020
FSIS compliance guideline for meat and poultry jerky produced by small and very small establishments.

Heat Treated, Self-Stable Jerky Center for Meat Process

Contact

For questions about the variance, please contact the Michigan Department of Agriculture and Rural Development (MDARD) at 1-800-292-3939. You can also find more information about the meat variance at MDARD’s Meat Processing Regulations and Resources page.

For questions about the meat variance training series and how it can help you, please contact MSU Extension specialist Jeannine Schweihofer at grobbelj@msu.edu.