Guest Antony Posted November 26, 2006 Report Share Posted November 26, 2006 I got me a button buck (oops) a couple weeks ago and I wanted to make jerky for the first time. I bought some jerky cure/flavoring STUFF from wally world. I get to reading the instructions and: "...freeze the meat for 60 days to kill parasites..." Blasphemy! 60 days? I want this deer in my tummy NOW. With a search through the wonderful world of the internet, I came across a forum discussion that mentioned the 60 day rule and no one said they used the rule. Another search came up with a website that said freezing does NOT kill parasites and heating is the most effective way. Any suggestions, comments, problems in life? Quote Link to comment Share on other sites More sharing options...
wtnhunt Posted November 26, 2006 Report Share Posted November 26, 2006 Re: Jerky Welcome to the forums. I freeze ours for 60-90 days just to be safe. I try keep enough ground meat for jerky to last the year. Quote Link to comment Share on other sites More sharing options...
10acboy Posted November 26, 2006 Report Share Posted November 26, 2006 Re: Jerky I have never heard of the 60 day freezing time, but I usually do wait to some time after deer season to make some jerky. Quote Link to comment Share on other sites More sharing options...
OJR Posted November 26, 2006 Report Share Posted November 26, 2006 Re: Jerky We make our own jerky and it says on the cure packages to freeze the meat for a least 30 days! I got this cure from Cabela's! We grind our meat and shoot it with a jerky shooter. Never had any bad stuff and if we have to freeze it for 30 days, we will do it! Like wtnhunt, says, use some of the meat from last year! Quote Link to comment Share on other sites More sharing options...
Guest Antony Posted November 26, 2006 Report Share Posted November 26, 2006 Re: Jerky No meat from last year. I'll probably wait two more weeks to hit about the 30 day mark. It still rubs me wrong that the one website said freezing will not kill parasites. But between the heat of cooking it and the 30 days in the freezer, I think I'll be fine. Quote Link to comment Share on other sites More sharing options...
wtnhunt Posted November 27, 2006 Report Share Posted November 27, 2006 Re: Jerky With the kids eating the majority of the jerky I make, I prefer to be safe. Pretty sure on the hi mountain cures I use it says to freeze veni for so many days, I may be off on how many days, but I usually keep enough ground to last throughout just for jerky. Quote Link to comment Share on other sites More sharing options...
OUTSIDER Posted November 27, 2006 Report Share Posted November 27, 2006 Re: Jerky I had never heard of that before, i like to just chill it and dry it. it dries at over 200 degrees in my dehydrater for about 7 hours so i guess its safe enuf for me Quote Link to comment Share on other sites More sharing options...
arrow32 Posted November 28, 2006 Report Share Posted November 28, 2006 Re: Jerky Ive read and heard keep it in the freezer for 30 days. I leave it for about 50 to 60 days. Quote Link to comment Share on other sites More sharing options...
brownie65 Posted December 2, 2006 Report Share Posted December 2, 2006 Re: Jerky I cannot find anywhere in the Hi Mountain papers where it says to freeze for so many days. It says to keep refrigerated or freeze after making because Hi Mountain contains no preservatives. I have cut loins out of deer & cooked them within hours of harvesting the deer. The majority of my jerky is made of venison that has been frozen. If I don't have any venison ready to go I buy a beef roast or wahtever is on sale,I will put this in the freezer for a half hour or so. I only do this because it makes it easier to slice. I have heard that you needto freeze it but have not ever read anything factual on it. As I said I have ate steaks the same day as harvest & have also made jerky out of fresh meat. Never had any problems. I know with jerky you don't use excessive heat, I make mine at 165 degrees, I would think this would be enough heat to kill any germs present. Quote Link to comment Share on other sites More sharing options...
AJ Posted December 2, 2006 Report Share Posted December 2, 2006 Re: Jerky As long as it is not left too long in the danger zone (40ºF - 160ºF) you will be fine. The cure in the mix will do the job. Add the mix to the meat and leave it in the fridge for 24 hours or so to let the cure work. After that dry it using your favorite method and chow down. Quote Link to comment Share on other sites More sharing options...
wtnhunt Posted December 4, 2006 Report Share Posted December 4, 2006 Re: Jerky [ QUOTE ] I cannot find anywhere in the Hi Mountain papers where it says to freeze for so many days. [/ QUOTE ] OK, I looked through and was wrong about reading that on the hi mountain paperwork. I read the freeze time for wild game on an eastman cure paperwork not the hi mountain. It says 60 days freeze time at 0 degrees or below for all wild game. Quote Link to comment Share on other sites More sharing options...
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