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.

NEW: Proper Beef Jerky Processing

Tell Us what you learned from the Beef Jerky Processing video.


If you need a copy of the older documents listed below, email Nancy Flores naflores@ad.nmsu.edu

Utah State University Jerky Workshop Manual (English)

  • Safe Manufacture of Jerky Workshop and Roundtable

New Mexico State University Beef Jerky Workshop Manual (Spanish)

  • Taller De Elaboracion De Carne Seca
    New Mexico State University Spanish Manual

University of Wisconsin Jerky HACCP (English)

  • Safe Manufacture of Jerky Workshop and Roundtable
  • Heat Treated Shelf Stable Model - Flow Diagram
  • Heat Treated Shelf Stable Model - Hazard Analysis
  • Heat Treated Shelf Stable Model - Product Description

Universidad de Wisconsin HACCP (Spanish)

  • Tratamiento termico, vida de anaquel estable - Diagrama de Flujo del Proceso
  • Tratamiento termico, vida del anaquel estable - Planes HACCP
  • Tratamiento termico, vida de anaquel estable - Analysis de riesgos
  • Tratamiento termico, vida de anaquel estable - Descripcion del Producto

University of Wisconsin Jerky Cooking and Drying

  • Jerky Results A through K (English)
  • Resultados de Las Pruebas En Carne Seca