The
origins of jerky are shrouded in deep antiquity. Today,
jerky is a popular snack because of the many kinds of
meat that can be used for this versatile snack,
and the many flavors and spices available that can be
added to meat before drying.
The
225 page Jerky Journal provides information on:
•
History of jerky
•
Current shelf-stable meat snack
•
Home production of jerky
•
Home production of pemmican
•
Small scale production of whole muscle
•
Small scale production of restructured jerky
•
Formulations
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Food safety guidelines
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FSIS regulations
•
Heat-treated, shelf-stable HACCP plan
•
Jerky and shelf-stable meat snack articles
•
Resources relating to jerky production.
The
educational manual will help you comply with government
regulation. It may also give you ideas on how to more
efficiently produce a better jerky product for your customers.
It
is priced at $35 for members ($50 for non-members), including
shipping and handling (PA
residents add 6% sales tax). The attached order form can
be printed from and sent with a check payable to AAMP,
P.O. Box 269, Elizabethtown, PA 17022. To use a credit
card, provide card number, expiration date, name on card
and signature, and fax to 717-367-9096. Shipments will
begin September 1. For a printable
PDF order form, Click
Here.
Suppliers
or other members wishing to advertise in the manual may
contact Jay Wenther for a rate sheet. Closing date for
advertisers is August 20.
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AAMP
is in the process of developing other educational
materials that will cover such topics as ham production,
bacon production, sausage production as well as
the production of other processed meat products.
These individual manuals will provide information
on the formulation and the step-by-step production
of specific processed meat products. They will also
contain food safety guidelines, FSIS requirements,
and a sample HACCP plan. |
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The
manuals will be released as they are completed. Visit
www.aamp.com for more information on these educational
materials and other valuable resource materials.
