 New Info
I did a good bit of research and the only thing that I have come up with is that some of the meat can contain E-Coli if the stomach contents have been emptied into the body cavity of the deer. Many "educated" people think that you should boil the meat at 160 degrees to kill such bacteria or freeze for 60 days. Of than that I found absolutely no evidence of harmful bacteria in it. I know I have eaten deer that was made the same day but i figured i might as well ask if anyone knew anything about the bacteria. I went ahead and started making it. I have some finished already and the second batch is going in the dehydrator today. No way in heck I'm waiting 60 days to make my jerky. Thanks for the comments y'all!!!
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