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I'm living in nature, and cook wild boar that I kill, but I want to be able to make jerky to be able to keep meat without refrigeration. I still need to heat it up to at least 180F so it kills most everything to protect myself from things such as E Coli. Can meat that is very well cooked be kept similar to jerky? Or need to be reheated? Or can that very meat cooked be sliced thin and dried with fire to jerky?
 

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Go to Amazon search out a great book titled Butchering, Processing and Preservation of Meat: By Frank Ashbrook. I can tell you that the best jerky that I have ever had was pork jerky.

Plowboy
 
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