Camp Cooking and Game Processing Trade recipes and other tricks of the trade for cooking wild game.

freeze ground deer 1st?

Old 11-28-2012, 02:47 PM
  #1  
Fork Horn
Thread Starter
 
Join Date: Sep 2010
Location: Rockingham NC
Posts: 203
Default freeze ground deer 1st?

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 the dogs is offline  
Old 11-29-2012, 08:41 AM
  #2  
Fork Horn
 
friscospices.com's Avatar
 
Join Date: Sep 2004
Location: 10905 HARRISON ST LAVISTA NE. 68128
Posts: 144
Default

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.
friscospices.com is offline  
Old 11-29-2012, 04:21 PM
  #3  
Fork Horn
Thread Starter
 
Join Date: Sep 2010
Location: Rockingham NC
Posts: 203
Smile

Originally Posted by friscospices.com View Post
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.
not the dogs is offline  
Old 11-30-2012, 06:22 AM
  #4  
Typical Buck
 
Murdy's Avatar
 
Join Date: Jul 2011
Location: North Central Illinois
Posts: 848
Default

Originally Posted by friscospices.com View Post
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?
Murdy is offline  
Old 11-30-2012, 08:38 AM
  #5  
Fork Horn
Thread Starter
 
Join Date: Sep 2010
Location: Rockingham NC
Posts: 203
Default

Originally Posted by Murdy View Post
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.
not the dogs is offline  
Old 11-30-2012, 09:17 AM
  #6  
Fork Horn
 
DUMB BASS's Avatar
 
Join Date: Feb 2003
Location: NEW ATHENS, IL, USA
Posts: 426
Default

If you are making whole muscle meat jerky it sure is easier to get nice slices while it's still partly frozen...
DUMB BASS is offline  
Old 12-01-2012, 04:51 AM
  #7  
Fork Horn
 
friscospices.com's Avatar
 
Join Date: Sep 2004
Location: 10905 HARRISON ST LAVISTA NE. 68128
Posts: 144
Default

more to leach some blood out of meat. refrigerating uncovered drys meat a bit more
friscospices.com is offline  

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are Off


Contact Us - Archive - Advertising - Cookie Policy - Privacy Statement - Terms of Service - Do Not Sell My Personal Information -

Copyright © 2021 MH Sub I, LLC dba Internet Brands. All rights reserved. Use of this site indicates your consent to the Terms of Use.