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Fresh deer jerkey?
Thwackaddict:
Im with mullet hillbilly and cowboy. ;) I usually hang mine for as many days as weather will allow,usually 7 days max and make jerky,sausage and summer sausage as well as steaks and such.If mine have bacteria or parasites i guess they get a real good chance to grow!Never had any problems or complaints and all my deer are nice and tender regardless of sex or age.Imparts wonderful flavor to em!
El Destructo:
You'd have to have Pappy's Walk In Coolers to hang one here to age...it's always in the 80's to 90's for Bow Season....this in not Conducive to imparting any sort of Good Flavor to the Meat..... :P....so hanging is totally out of the Question here....I Quarter mine...and then Ice themeat down for a week in 100 quart Coolers...draining the Water as the Ice Melts...this wicks away the Blood...and keeps the Meat from soaking in Water...then I cut it up...make my Tenderloin...Backstrap and Steak and Jerky cuts...then run what I can through my Tenderizer...and grind the Rest...When I am done with a Deer Carcass...and Singin Dog or Buzzard would turn away from it.......... ;D
stickbender:
The only parasites I have found in deer, down here at least were liver flukes. I don't know if the eggs, are in the blood or not.
I would think the salt in the seasoning or marinade, would pretty much do the little critters in, as well as being dried. But I don't know if it would kill them or not. Some of them are hardy little farts. Maybe a good Bourbon marinade would pickle them. But it was what our ancestors lived on for quite some time. Of course worms were a problem at times. Whether or not from the jerky I don't know. They would supposedly just keep adding stuff to the pot as they obtained it. Not much was thrown out because it was more than a couple days old...... :P Don't forget they didn't have a wash your hands sign in the out house. If you wanted a biscuit, you just reached out and got it yourself. ;) :P They ate a lot of bad meat, drank bad water, bad whiskey,consorted with bad women, over worked themselves, abused their bodies, and teeth, and somehow still lived to the ripe old age of fifty! :o ;D
Wayne
Thwackaddict:
--- Quote from: El Destructo on October 01, 2010, 02:33:38 am ---You'd have to have Pappy's Walk In Coolers to hang one here to age...it's always in the 80's to 90's for Bow Season....this in not Conducive to imparting any sort of Good Flavor to the Meat..... :P....so hanging is totally out of the Question here....I Quarter mine...and then Ice themeat down for a week in 100 quart Coolers...draining the Water as the Ice Melts...this wicks away the Blood...and keeps the Meat from soaking in Water...then I cut it up...make my Tenderloin...Backstrap and Steak and Jerky cuts...then run what I can through my Tenderizer...and grind the Rest...When I am done with a Deer Carcass...and Singin Dog or Buzzard would turn away from it.......... ;D
--- End quote ---
Mike you should be ashamed them poor old buzzards need a bit to eat too ;) good idea on the cooler setup.last year it was too hot here to hang so i had to do em fresh(70 degrees when i killed my 8pt).i'll have to keep that in mind.Is they much difference in taste between muleys and whitetails?
El Destructo:
A big Difference in Taste....the Mulies come Pre-Seasoned...they eat tons of Sage.......... >:D
I prefer the Whitetail over a Mulie any day..........
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