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Awesome Page

post #1 of 5
Thread Starter 
Hey guys. This is Wes from Louisiana and I have been reading a bunch of yalls forums and had a question. I have been questioning my judgement lately and would just like some advice on ground deer jerky. Last year I made ground deer jerky strips for me and my family and we loved it. we ate it all very quickly so i didnt not get to see what the shelf life would have been. The more I read about jerky the more I became concerned about bot. and other bacteria with my kids eating so much. I usually clean cut and vacuum seal all my deer myself. I grind a certain amount of clean meat up for jerky usually in 2 pound bags and use a dehydrator once I cure it. Any recipies or tips for making sure I get the meat done enough to last without refridaration would be great. Our Louisiana deer do not contain alot of fat where we hunt so most of the meat I bag is just lean meat. It worked great last year just wanted to make sure i was on the right track without sickening myself or children during my getting it right process. I usually cure for 24 hours and then dyhyrate it for 8 to 12 hours. I usually over cook most of my food and prefer a dryer jerky. Also wanted to know if sea salt is substitute for curing salt. Thanks a bunch for any advice.
post #2 of 5

Wes, welcome to SMF!  Glad you are here and rightly concerned about your family's health.  Dave Omak should be along shortly to answer your question about curing.  He's the curing guru and food safety guy here on SMF.   

 

Enjoy the forum!

 

Ray

post #3 of 5
Where you at in louisiana Wes? I'm in Bossier City
post #4 of 5

Wes, morning.....   The methods described in the link below pretty much cover everything to make safe jerky, in a dehydrator..  no cure #1 needed...  You can add the cure to change the flavor...   add it after any boiling, as cure starts to degrade about 130 deg. F...

 

http://extension.oregonstate.edu/fch/sites/default/files/documents/pnw_632_makingjerkyathome.pdf

 

Cure is a necessary additive when you use a smoker to make your jerky... 

 

If you decide on a method by combining steps from different recipes, check back with us...  curing meat is a scientific thing and some steps from different methods can't be combined....

post #5 of 5
Thread Starter 
JBellard we are between alexandria and leesville way out in the sticks. We own a guide service for hunting and fishing look us up sometime RouxGaRouxOutdoors on Facebook or www.rouxgarouxoutdoors.com.

David Omak Thanks so much for the info. Will let u know how it turns out.
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