QuestionHello, I am wondering and getting so many different answers as to what is the correct temp. to dehydrate meat at and kill most bacteria and prevent spoilage and still have its live enzymes and nutrients. If you could help me with this I would be forever grateful.
AnswerWell, everyone seems to have a different opinion re the maximum/minimum temperature to dehydrate meats at. For Raw-Animal-Foodists, the recommended maximum temperature for dehydrating meats is 104 degrees Fahrenheit(= 40 degrees Celsius), although some prefer temperatures as low as 95 or 98 degrees Fahrenheit - this is because above 40 degrees Celsius, enzymes quickly become denatured and inactive and therefore useless. Killing off most bacteria would require a much higher temperature. Conventional nutritionists appear to recommend dehydrating to at least 160 degrees Fahrenheit to make sure the meat is "safe" from bacteria, but that means the food is basically useless re enzymes by that stage(most enzymes will not become completely inactive until food temperatures exceed 140 to 158 F in a wet state). Of course, rawists don't care about the issue of bacteria, and even view them as beneficial, so prefer much lower temperatures so as to benefit from both the bacteria and the enzymes.
HTH,
RPG
- Prev:Mouth / teeth cleansing foods
- Next:palaeo diet--bv