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Fresh deer jerkey?
JW_Halverson:
I'm safer chugging a bottle of cyanide laced Everclear while tightrope walking across the Grand Canyon in gale force winds than riding a scooter.
Know why motorcycles need kickstands to stay up? Because they are "two tired".
8)
El Destructo:
LMAO............ ;D
Autumnbear:
I've ate medium rare elk steaks that have never been frozen and never had a problem. 2 weeks in the freezer would be sounds about right if you are concerned. I like to freeze my meat before i make jerky anyway, it makes more uniform slices.
As for buying packaged jerky seasonings, STOP or I will throw an intervention. I'm a master chef witha degree in culinary arts. I got a recipe for jerky that is fantastic. All i do is mix equal parts soy sauce and brown sugar, mix and pour over sliced meats. As for spices I prefer crushed juniper berries, ground cumin and a dash of allspice. But you don't have so use any if you don't want. Make sure to marinate for at least 24 hours. Rinse an sprinkle with black pepper. Smoke. (and ship me ......oh..... like 3/4's of it) let me know if you want any more recipes.
Cacatch:
Thanks to everybody for weighing in. I desire to eat raw flesh as much (or sometimes more) than the next guy, and I always prefer my meat cooked as little as safely possible. I had always planned to make my jerkey right off the deer the same day I killed it, but then I read that package and it had the "freeze your meat" warning on it. But if so many of you guys are making your jerkey from fresh meat, then I guess I will too.
Another question, when you guys "smoke" your meat, how hot do you let it get, how long in the smoke, etc. I've never done it before but I'd like to try it.
Autumnbear, thanks for the recipe. I'll try it.
CP
M-P:
Hi Folks, My public health courses were quite few years ago, but I am a DVM and therefore, theoretically, a trained meat inspector. Venison can transmit T. gondi, tapeworms and similar parasites to people. Most of these parasites cause little disease, though this would be little comfort to someone who does get ill. For instance T. gondi can cause miscarriage. A hard freeze for 48 hours will go a long way to killing most parasite cysts.
My suggestions.... Use only fresh well handled meat, freeze 48 hours in a good deep freeze and then thaw and process into jerky.
Ron
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