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Old 11-30-2012, 06:22 AM
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Murdy
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Originally Posted by friscospices.com
Not for 60 days but a few days below zero is good. When ever you make ground and formed Jerky its a good idea to refigerate venison uncovered for a time to help remove some moisture. After you mix in the seasoning work the meat really vigorously to build the proteins up and make the meat cling together better. This will make for a more solid tough jerky.
What's the point in freezing. Kill parasites like certified pork?

Also, when you say refrigerate uncovered a while, do you mean after grinding?
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