This topic has been written about many times, but it's always worth a reminder. If you are new to the topic PLEASE search China, and chicken jerky and you will get lots of thread with important info.
My theory is that they can't find the cause because it is not an ADDITIVE in the production, but maybe it is in THE FOOD THEY FEED THE CHICKENS. Perhaps the problem in inherent in the actual chicken meat. Who KNOWS what they are raising the chickens on? If that is the cause I am sure it will be hard to find it.....Meanwhile, I just cooked a fresh batch of chicken jerky with and W/o sweet potato in my very own $35 dehydrator from Amazon.
Please note the directions on mine warn to heat chicken jerky for 30 minutes at 165 in the over to be sure salmonella is killed. I guess the dehydrator must be more like 140 degrees....... |