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Latest NDSU Extension Publications
Jerky is a nutrient-dense, convenient and shelf-stable meat product that has grown in popularity world wide. Derived from the Spanish word “charqui,” which describes dried meat strips, jerky may be produced using a combination of curing, smoking and drying procedures. Traditionally jerky was made by the use of sun, wind, and smoke from fires as a way to preserve and extend the shelf-life of meat. American Indians mixed berries or suet with the pounded dried meat to make pemmican. Today it is produced from either thin strips of meat (beef, pork, lamb, venison, poultry) or ground and formed meat. Many varieties of commercial seasonings are available for home use as a one-step procedure.
The ND Soybean Variety Trial Results provide producers with data on soybean performance throughout the state and gives information about yield and other information needed for accurate selection of soybean varieties for agricultural production in ND.
Lenticels in potato tubers are an unsightly blemish. These blemishes may reduce marketability of tubers and be an entry point for pathogens. Learn about how lenticel spot is caused and tips on managing this disorder.
The North Dakota Pea Variety Trial Results provide producers with data on Field Pea performance throughout the state and gives information about yield and other information needed for accurate selection of Dry Pea Varieties for agricultural production in ND.
The method used for canning a product is determined primarily by the acidity of the food or mixture of foods being canned. Low-acid foods must be processed in a pressure canner to be free of botulism risks.