Beef for jerky sources - safety and taste?
I was wondering a few things about beef jerky. . . I've made it plenty of times before without any problems, but I got to thinking, with the various problems going around with meat (what with the irish pork thing recently, and mad cow disease less recently, et cetera), is supermarket beef safe for jerkying? I'd have thought that beef from a butcher would have a more reliable source, since I would imagine supermarkets tend to source cheap beef in massive quantities. How safe is properly made jerky, when it comes down to disease? To be honest, I'm not really worried, life's too short too cut out beef jerky
The other question was of taste - is there a noticeable difference in the taste of jerky from butchers, compared to supermarkets?
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