Need Help With Jerky - Deer Hunting Forums

Go Back   Deer Hunting Forums > General Forums > The Lodge
The Lodge Meet other hunters and share hunting stories, tips, and tricks.

Reply
 
Thread Tools Display Modes
  #1 (permalink)  
Old 11-28-2007, 08:29 PM
tnrebelguitarist's Avatar
tnrebelguitarist tnrebelguitarist is offline
B&C 100 Class
 
Join Date: Nov 2007
Location: Tennessee
Posts: 90
Default Need Help With Jerky

Hello all. I recently purchased a dehydrator for making new jerky. I bought some seasonings and right as I was about to make it I noticed that there was a section saying " all wild game should be frozen for 60 days before preparing to kill any remaining parasites" This is something that I have never, ever heard before. I figured that this would apply mainly to areas with CWD or a deer that showed signs of EHD. I know i have had jerky that hasnt been frozen for that long and I just wanted to ask around before i jumped in for my first time. I would hate to make a lot of people sick before Christmas lol. Thanks y'all!
Reply With Quote
Sponsored Links
Advertisement
 
  #2 (permalink)  
Old 11-28-2007, 09:20 PM
joel the signman's Avatar
joel the signman joel the signman is offline
B&C 180 Class
 
Join Date: Mar 2007
Location: NY
Posts: 3,608
Default

new to me
__________________
Now therefore take, I pray thee, thy weapons, thy quiver and thy bow, and go out to the field, and take me some venison.
Genesis 27:3 "The thinking deer hunter should mature through three phases during his hunting life. First phase, "I need to kill a deer." Second phase, I want to harvest a nice deer. And last phase, we must manage this resource so our children and their children can experience the grand tradition of good deer hunting." - Jim Slinsky
Reply With Quote
  #3 (permalink)  
Old 11-28-2007, 11:06 PM
timberghost's Avatar
timberghost timberghost is offline
Moderator
 
Join Date: Oct 2007
Location: western new york
Posts: 3,918
Default

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!!!!!!
Reply With Quote
  #4 (permalink)  
Old 11-29-2007, 05:09 AM
billandalisha billandalisha is offline
Scrub Buck
 
Join Date: Nov 2007
Posts: 23
Default

add enough salt and spices..it will kill the pathogens

...just like they did in the old pioneer days
Reply With Quote
  #5 (permalink)  
Old 11-29-2007, 06:49 AM
joel the signman's Avatar
joel the signman joel the signman is offline
B&C 180 Class
 
Join Date: Mar 2007
Location: NY
Posts: 3,608
Default

sounds about right to me
__________________
Now therefore take, I pray thee, thy weapons, thy quiver and thy bow, and go out to the field, and take me some venison.
Genesis 27:3 "The thinking deer hunter should mature through three phases during his hunting life. First phase, "I need to kill a deer." Second phase, I want to harvest a nice deer. And last phase, we must manage this resource so our children and their children can experience the grand tradition of good deer hunting." - Jim Slinsky
Reply With Quote
  #6 (permalink)  
Old 11-29-2007, 09:19 AM
maineduckhunter's Avatar
maineduckhunter maineduckhunter is offline
Scrub Buck
 
Join Date: Nov 2007
Location: Rockport, Maine
Posts: 11
Default

Did it mean frozen before making or after making it? I have made it plenty of times after it has been frozen and did not freeze the jerky and everyone is Okay!!
Reply With Quote
  #7 (permalink)  
Old 11-29-2007, 10:02 AM
buckfever's Avatar
buckfever buckfever is offline
Moderator
 
Join Date: Nov 2006
Location: Tennessee
Posts: 5,650
Default

Never heard of that. I dont even think I have ever made jerky after it was frozen for 60 days. The meat never last that long. We eat it pretty fast.
Reply With Quote
  #8 (permalink)  
Old 11-29-2007, 05:16 PM
joel the signman's Avatar
joel the signman joel the signman is offline
B&C 180 Class
 
Join Date: Mar 2007
Location: NY
Posts: 3,608
Default

take human bites
__________________
Now therefore take, I pray thee, thy weapons, thy quiver and thy bow, and go out to the field, and take me some venison.
Genesis 27:3 "The thinking deer hunter should mature through three phases during his hunting life. First phase, "I need to kill a deer." Second phase, I want to harvest a nice deer. And last phase, we must manage this resource so our children and their children can experience the grand tradition of good deer hunting." - Jim Slinsky
Reply With Quote
  #9 (permalink)  
Old 11-30-2007, 10:52 AM
tnrebelguitarist's Avatar
tnrebelguitarist tnrebelguitarist is offline
B&C 100 Class
 
Join Date: Nov 2007
Location: Tennessee
Posts: 90
Default 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!!!
Reply With Quote
  #10 (permalink)  
Old 12-04-2007, 07:15 PM
Father and Son Team Father and Son Team is offline
B&C 100 Class
 
Join Date: Dec 2007
Posts: 56
Default

I have been making jerk for some time and i think you will be ok... Allways make sure the meat is as clean as you can make it. Stomach or lower digestive contamination is your biggest fear.. I personally do not like using a dehydrator without using a preserative.. your oven will do a good job set at about 200f, with a fork in the door to keep a small crack. Prob nothing wrong with dehydrator, i just want to get it a little hotter and it only takes about 2 hours to make..I dont think my jerky will keep as long as traditional dehydrator. but that is not a problem because it will not last long enough to go bad
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may post new threads
You may post replies
You may not post attachments
You may edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

Top Posters
Hunting Man7736
buckfever5650
BruceBruce19595438
timberghost3918
joel the signman3608
tator3187
gfdeputy22905
delbert1515
Buckshot1219
hunt NH1203
Photos
Illinois Whitetails
HOOCH
Illinois Whitetails
Team DHC Articles


    All times are GMT -5. The time now is 03:43 AM.



    LinkBacks Enabled by vBSEO 3.0.0 RC8