I got a question for the survivalists out there. Im reading about - TopicsExpress

I got a question for the survivalists out there. Im reading about preserving meat by smoke drying it, and some sources say that the temperature should never exceed 150 degrees because you want to dry the meat, not cook the meat, and cooked meat must be refrigerated. But other sources say you should blast the smoked meat meat with 1 hour of 200 degrees and no smoke at the end because 200 degrees is the temperature that kills most known bacteria. Thoughts?

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