Making Deer Jerky
12-04-2005, 12:06 PM
#1
Fork Horn
Thread Starter
Join Date: Jul 2004
Posts: 295
Making Deer Jerky
I am not sure if this is the proper locationfor this post, butI want make some deer jerky, but the information I am getting is inconsistence.
For simplicty, I thoughtgetting a jerkygun and a dehyrdrator wouldbe the way to go. Then I read in a publicationthestate of Alaska put out that a dehydratormust reach 180 degeesto killthe parasites. Others I've talked with say a K-Mart dehydratorreaching 140degrees is what they use andtheyhave not gotten sick.Wherecanbuya 180 degree dehydrator? Is this necessary?
It also seems thatjerky gunsmake the meat eaiserto mold and handle.
I welcomeyour thoughts.
For simplicty, I thoughtgetting a jerkygun and a dehyrdrator wouldbe the way to go. Then I read in a publicationthestate of Alaska put out that a dehydratormust reach 180 degeesto killthe parasites. Others I've talked with say a K-Mart dehydratorreaching 140degrees is what they use andtheyhave not gotten sick.Wherecanbuya 180 degree dehydrator? Is this necessary?
It also seems thatjerky gunsmake the meat eaiserto mold and handle.
I welcomeyour thoughts.
12-04-2005, 12:12 PM
#2
Nontypical Buck
Join Date: Jun 2005
Location: Grain Valley, MO.
Posts: 3,030
RE: Making Deer Jerky
welcome to the board, you don't need 180 degree deyh. The parasites that you refer to is botchilism (sorry for the spelling). And curing salt is used to treat the meat for this. I have done some in the past without the cure, but with fresh meat, marinated in the fridge overnight, and have not have problems. you might want to post this on the camp cooking forum. they talk about this all the time. good luck
12-04-2005, 02:39 PM
#3
Giant Nontypical
Join Date: Feb 2003
Location: Darien, IL
Posts: 6,744
RE: Making Deer Jerky
I too was thinking of getting a jerky gun (maybe Santa will read my letter to him).
But I have always just cut thin slices (about 1/4") & marinaded them overnite.
Then I line the bottom of the stove with foil to catch drippings of marinade. Then I bend paper clips into "S" shape and raise the oven rack all the way up. Hang the jerky strips a couple inches apart and bring temp to 200 for about 10 minutes. Then put stove on lowest temp (mine is 170-degrees) and let hang most of the day (or overnite). When it is done depends upon the size of the piece, the little ones will be done before the bigger ones. I determine when it is done by bending the piece. It should kinda tear a bit when bent but not snap (that would be too dry and hard).
I love eating that jerky.
But I have always just cut thin slices (about 1/4") & marinaded them overnite.
Then I line the bottom of the stove with foil to catch drippings of marinade. Then I bend paper clips into "S" shape and raise the oven rack all the way up. Hang the jerky strips a couple inches apart and bring temp to 200 for about 10 minutes. Then put stove on lowest temp (mine is 170-degrees) and let hang most of the day (or overnite). When it is done depends upon the size of the piece, the little ones will be done before the bigger ones. I determine when it is done by bending the piece. It should kinda tear a bit when bent but not snap (that would be too dry and hard).
I love eating that jerky.
