I read somewhere that you should freeze ground deer for 60 days before making jerky out of it. Is this true? If so my son and I will have to suffer for another 60 days lol .

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.

Thanks for your help. That sounded a little long to me too. Good to know that we don't have to wait so long.

What's the point in freezing. Kill parasites like certified pork?

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

As far as freezing goes, it is to kill parasites in the article that I read.

If you are making whole muscle meat jerky it sure is easier to get nice slices while it's still partly frozen...

more to leach some blood out of meat. refrigerating uncovered drys meat a bit more