Quick Answer
Signs of undercooked jerky include a soft, squishy texture, pinkish color, and a strong, raw meat smell. Undercooked jerky may also be warm to the touch. If in doubt, always err on the side of caution and re-cook the jerky.
Visual Inspection
When inspecting jerky, look for the color. Properly cooked jerky should be dry, leathery, and dark brown or even black. Avoid jerky with pinkish or redish hues, as this indicates inadequate cooking. Check the texture by gently pressing on the strips with your finger; undercooked jerky should feel soft and squishy, while cooked jerky should be firm and dry.
Temperature Control
Adequate temperature control is crucial when drying jerky. Use a food thermometer to ensure the internal temperature reaches a minimum of 160°F (71°C) for wild game meats. This temperature ensures that bacteria such as Salmonella and E. coli are killed, making the jerky safe to consume. For optimal drying, maintain a consistent temperature between 150°F (65°C) and 200°F (93°C) during the drying process.
Re-Cooking and Re-Drying
If you suspect your jerky is undercooked, do not consume it. Instead, re-cook the jerky to the recommended internal temperature, and then re-dry it to prevent moisture accumulation. To re-dry, place the jerky strips on a wire rack, and let it air-dry for an additional 30 minutes to 1 hour, or until it reaches the desired dryness. Monitor the temperature and texture during this process, adjusting as needed to achieve the perfect balance of dryness and flavor.
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