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Fresh deer jerkey?

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JW_Halverson:
Here's a tip that is kinda off the subject but still in the same vein...Hanging venison in warm weather.  Here in SD antelope season is often 50 degree nites and 80 degree days.  I hang a goat by the heels with one 20# bag of ice between the hams and another in the chest cavity.  Take a pair contractor sized garbage bags and pull one down over the back end, and another up to cover the front quarters.  A little duct tape to keep them in place and small slit in the bottom to allow the water to drain out.  Wrap the whole mess in wool blankets or a sleeping bag.  As long as you can keep them outa the sun, 40 lbs of ice has lasted me up to 4 days.  A little aging is better than none.  

nugget:
We make jerky off of fresh deer every year. Never had a problem in over 13 years. Freeze it long enough to firm it so it cuts easier.

Autumnbear:
as for smoking time i like long and low, 350 at most. timing will depend on the thickness of the meat. most times 3 hours is plenty. you just want the jerky to break when bent if you don't want to refridgerate it. i like it a little chewy so i undercook it a bit and freeze it. pull out what you need that day, it thaws out in no time.

Bullitt:
Come On Folks! Parasites or Paranoid?  Your more likely to contract something from the local Grocer or Super Store from  the shopping cart handle!

Frozen or fresh, it's all GOOD!

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