Deer Jerky
 

The meat market I make deer to is owed by one of my family members. He works for the USDA and he has told me in the past that deer meat needs to be froze for at least sixty days before it is made into jerky. I ahve made jerky in the psat with deer meat that has not been frozen for sixty days. Does anybody know anyhting about this?

RE: Deer Jerky
 

Maybe for commercial producers, but it sounds to me like he's just "jerking" yer chain...;)
I watched an episode of "How It's Made" where they profiled the jerky process at the Oberto factory, I don't recall any mention of freezing.

RE: Deer Jerky
 

Yeah, I've never heard anything or read anything discussing freezing meat before making it into jerky. As much as companies like to put disclaimers on everything, the jerky seasoning packets I've purchased discuss the minimum time and temperature to make jerky but don't mention anything about freezing it.

RE: Deer Jerky
 

I have read the instructions on at least two jerkyseasoning mix packages regarding freezing the meat for a few months prior to making jerky.

Not to hog up this post with my question, but does anyone know of a good jerky seasoning mix that doesn't contain nitrates?

RE: Deer Jerky
 

I have read this before, and have seen it in deer cook books. I read that you freeze it for at least 30 days. I can wait 30 days just to be safe.

RE: Deer Jerky
 

It is suppose to kill the parasites in the meat, if there are any.

RE: Deer Jerky
 

I wonder how the indians froze their meat before turning into jerky

RE: Deer Jerky
 

I have made lots of jerky and have not had any problems hmmmmmm

RE: Deer Jerky
 

If they lived past 35 they were lucky!

RE: Deer Jerky
 

Acutally it is recomended to freeze meat at least 60 days prior to making jerky. I cant remember why. But when I used to butcher meat for a living we had to do this as well, and now that I do it myself at home, I make sure its froze for at least 60 days.