Safe Production of Jerky

Guidance and support for the safe production of Jerky products.

Reducing the risk of pathogens in your jerky by following the most recent guidelines helps ensure a safe product for your customers. Refer to this video from the American Association of Meat Processors (AAMP) to walk you through current guidance about critical limits for come-up-time (CUT) and relative humidity as well as endpoint time and temperature. For additional support, visit https://www.aamp.com/.