Beef Jerky Processing
The information presented here is a result of a collaborative effort by USDA FSIS, Utah State University and New Mexico State University. A three-day hands-on workshop was presented in Spanish with materials developed by Brian Nummer at Utah State University. These materials were used to develop the educational game. We also used other materials developed by University of Wisconsin.
Proper Beef Jerky Processing *
*We have removed these Flash modules. Adobe blocked Flash content from running in Flash Player beginning January 12, 2021, Adobe strongly recommends all users uninstall Flash Player to help protect their systems.
We have been working for more than a year to transition our games and interactives from Flash to the latest platforms. Many have been updated, but some have been removed until they can be upgraded.
Please contact us at mmedia@nmsu.edu, if you would like us to put your name and email address on a list and keep you updated.
- FSIS Compliance Guideline for Meat and Poultry Jerky Produced by Small and Very Small Establishments
2014 Compliance Guidelines - This guidance document is designed to help very small meat and poultry establishments that manufacture jerky identify:
* The key steps in the jerky process needed to ensure safety; and
* The scientific support available to help develop a safe process and product.
If you need a copy of the older documents listed below, email Nancy Flores naflores@nmsu.edu.