I just shot a small 3 pt on Saturday. On Sunday I took the backstraps and tenderloins and packaged them. Then I took all the rest of the deer including the strips between the ribs and grinded it all up, mixed in seasoning, let settle (marinade) for a couple hours, then loaded the jerky gun up a bunch of times and filled the dehydrator up. By 1030pm Sunday night the jerky was in the dryer overnight. The next day my daughter took a bunch to school for her and her friends and as of today everybody is well, no complaints. Maybe it's the recommended safe time or method by all those smart people. No later than 2 days after the kill I've had jerky all the time for many years now. Besides, who the heck wants to wait 60 days for jerky. I don't, you don't, I say go for it man!!!!!!
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