jerky question
 

ive heard that before you make jerky, the meat needs to have been frozen for like 90 days or something like that. anyone have any input?

RE: jerky question
 

Some one was jerking your chain.

RE: jerky question
 

no it doesn't.
Just cut and season and dry.

RE: jerky question
 

ive heard that it should be frozen for 30 days ,to kill some kind of parasite, more so if you use low heat to process it , i use a dehydrator, and i usually do freeze it first

RE: jerky question
 

I don't think your freezer is cold enough to kill any parasites. Have you ever frozen a tick. they just hibernate and come back when it warms up. As far as processing using low heat, you should add instacure no1 to your marinade as this prevents botulism which is caused by just the right temperature . Ie. low heat curing. Lets be carefull out there.:) You can purchase the insta cure from the sausagemaker.
http://www.sausagemaker.com/

RE: jerky question
 

thats what i heard. see, im not crazy!

RE: jerky question
 

Trichinosis a parasite that could be found in pork or bear meat. It can be killed by freezing for 20 days at -5F, 10 days at -10F or 6 days at -20F. or you can heat the meat up to 138F to kill it. Since jerky is not usually heated but just dried. Only use certified Pork(pre-frozen to kill any trich) when making jerky or dried sausage. Better yet don't add any pork or bear meat to your jerky. Use the bear and pork for fresh sausage that will be cooked than you have no worries.

RE: jerky question
 

I have made jerky for the past 30 years and have never had a problem.I don't know of any parisite in venson or beef ; I may be wrong.with the reciept I use it would not let anything live in it anyway.

if you are worried about it ; just stick it in the freezer for a while and then make your jerky.;)

RE: jerky question
 

I made jerky yesterday and just happend to stumble upon something from the usda. They said the heat the jerky to 160 before dyhydrating it... for people using dehydrators or ovens this is what was recommended.

RE: jerky question
 

i use insta cure, then put in the dehyrator, i know for a fact that it doesnt get to 168 degrees . but ive made hundreds of pounds of jerky. i or any body who has had it has ever gotten sick from it .mabey im just lazy by skipping a step . or playing the odds either way id be hard pressed to change my method.

RE: jerky question
 

what is this insta cure stuff your talking about?

RE: jerky question
 

Insta Cure or Prague Powder #1 as it is also known is a proportionate measure of salt and nitrite regulated by the FDA and USDA and is necessary to help prevent food poisoning. This used in curing sausage an is not abosolutly nessesary to make jerky but it is a preventative measure and will allow the jerky to have a longer shelflife.

The jerseyhunter provided a link to The Sausage Maker who cares Insta Cure #1 and below is another link that carries the same thing calling it Prague Powder #1.

Eldon's Sausage

RE: jerky question
 

maybe im wrong but i was under the impresion that by using insta cure you can process the meat with low heat. i didnt know it had any thing to do with shelf life. live and learn.

RE: jerky question
 

if yall don't mind,what is your your recipe for the marinades you use for jerky,I use garlic salt-onion salt-soy sauce-woichester sauce-honey-lowerys season salt-black pepper-crushed red pepper.

RE: jerky question
 

The only beneift I have found to using frozen meat(older venision) for jerky is it tends to be more tender and doesn't take as long to cook. As such I have started to bag my jerky cuts into portions for a making session in meat safe plastic bags. However I still make jerky off fresh kills, so I really don't think it is required.

Cure salts the meat for preservation, it will also add a salty taste, so bare that in mind when making up your merinades.

I have been using dry merinades both homebrew and store bought (Hi-mountain in mesquite or hickory is very well liked around my place) for the past couple of years. It makes for a drier jerky but the flavouring is equal, cook time is faster & clean up much nicer.

RE: jerky question
 

You can also use Mortons tender quick instead of prague powder. It has the sodium nitrate and sodium nitrite for curing meat and killing any parasites.