Did You Bring Your Jerky in Again

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Estoy de Acuerdo / I agree

Plummet ▲

Your deer season is going bang-up and now y'all are looking for a new manner to preserve or prepare your venison. Permit'due south talk about dehydrating meat and a recipe option for venison hasty!

Did you know that wild game should be frozen for 30 days in social club to kill various potential parasites in the meat? While freezing does not impale bacteria that causes foodborne illness like E. Coli or Salmonella, it will assist to impale parasites like Trichinella and Toxoplasmosis gondii that cause Trichinellosis and Toxoplasmosis , respectively. In order to kill bacteria, your meat should be heated to 165 degrees F. These may be big words, but know that freezing your wild game and then heating it volition greatly reduce the likelihood of contracting a foodborne disease or parasitic infection. Nosotros'll outline two ways to oestrus jerky meat below. While drying will end the growth of bacteria, information technology will not kill off what may already be present.

Nutrient Safety and Hygiene

Before we brainstorm, permit's review some food safety and hygiene data to brand sure foodborne affliction does not make an unwelcome visit.

• Wash your easily with soap and h2o and scrub for at least 20 seconds before rinsing.
• Wear disposable gloves when handling raw wild game, in the field and in the kitchen.
• Launder and sanitize all food contact surfaces. Remember that cleaning = brushing your teeth. Sanitizing = using mouth wash
  • Clean visible residue off contact surfaces with soap and hot water. Make sure all the soap is rinsed off, and so sanitize with a l-50 solution of bleach and water. Leaving lather suds on your surfaces tin reduce the effectiveness of the bleach. Yes, this is a significantly higher concentration than the recommended ratio listed on your bleach. A 50-l solution is recommended to aid sanitize against potential Chronic Wasting Affliction, which tin be a illness found in deer.
  • Let the bleach h2o solution remain moisture on your surfaces for as long as is recommended on your specific bottle of bleach. This frequently ranges from 1-10 minutes. Read the label to decide your specific contact fourth dimension. If information technology begins to dry, spray again until information technology is moist, until it reaches that contact fourth dimension. If yous are using a cloth to sanitize, you must keep wiping that surface for the full length of the listed time.
  • An open bottle of bleach is effective for about 30 days.
  • A solution of bleach and water is effective for about 1 twenty-four hour period. Filling a spray bottle and using it three weeks later will not finer sanitize.
• A sharp pocketknife is safer than a dull knife blade. Cut through a lot of fat tin can dull your pocketknife blade quickly! Be sure y'all have some form of knife sharpener to help keep information technology sharp and slicing easily, and not slipping, which could increase your take a chance of cutting yourself.
• Dispose of marinade when complete. Do not reuse it.
• Jerky can be placed in glass jars or heavy, plastic food bags. Vacuum sealing is besides a practiced option. It can remain at room temperature for upwards to ii weeks, if information technology lasts that long! If you need longer storage, place in your refrigerator.

Prepping Your Venison for Hasty

1. Ensure your fresh harvest has been chop-chop and properly cooled afterward field dressing (under 41 degrees F).
2. Make up one's mind which cuts of meat you plan to use for hasty. Hams and shoulders are common choices, but you can use any meat safely harvested. Once y'all have chosen that, trim all fat and silverish skin off the meat. This is particularly of import for jerky and helps to remove some of the gamey flavor. Cut them to no more than half-dozen inches thick to assist kill potential parasites and place in freezer safe newspaper or heavy, plastic nutrient storage bags.
3. Freeze your wild game for 30 days to aid kill potential parasites.
4. Begin the thawing procedure! In that location are a couple thawing methods that are condom for making jerky.
   • Place in the refrigerator to thaw. Be sure to place in a basin, tub, plate or cooking sail with rims, etc. to help grab any liquid during the thawing process. For whole cuts of meat that are two-3 pounds each, this will likely take 2-3 days to fully thaw. Remember: raw wild game should be placed on the lowest shelf possible in your refrigerator! Move items around prior to thawing to make certain it is placed depression. This is the recommended thawing method for this item situation.
   • Place under absurd, running water. "Cool" is well-nigh 70 degrees F, which feels fairly cold with your blank hands. Do not place under hot, running water. For big cuts of meat, this tin can take a long fourth dimension and utilise substantial water.
   • The other two safe thawing methods (as office of the cooking procedure; microwaving and consuming immediately after) are non recommended for this, as hasty will not be heated and consumed immediately later thawing.
5. For easiest cut, utilize slightly frozen meat, either earlier it has fully thawed or place back in the freezer for 1-2 hours to solidify a flake. This will help go on the clamper of meat more stable for more even and safe cutting (the meat won't exist sliding around equally much).
6. When slicing your hasty pieces, cut with the grain for a chewier jerky (harder to seize with teeth, ofttimes longer pieces). Piece across the grain for a more tender hasty (easier to chew). The management is completely dependent on your preferences.

"The Queen Mother of All Jerkies"

*Adapted from Steven Rinella's The MeatEater: Fish and Game Cookbook with additional information from the National Center for Home Nutrient Preservation'south And then Piece of cake to Preserve

Ingredients

• 1 (3-pound) roast, frozen for two hours
• 1 loving cup reduced sodium soy sauce
• 1/2 cup pineapple juice
• ane/2 cup Worcestershire sauce
• i/iv cup packed dark-brown carbohydrate
• 2 tablespoons honey
• 1 tablespoon cerise chile flakes
• 2 tablespoons coarsely basis black pepper (recommend 1 tablespoon if y'all adopt a slightly less spicy season)
• 1 tablespoon onion powder
• 1-2 teaspoons ground ginger
• 3 cloves garlic, peeled and minced

Directions

1. Cut meat into 1/iv inch thick slices. Keep the slices as compatible in thickness as possible. If partially frozen meat begins to thaw or warm too much, pop back in the freezer to slightly harden again. Refer to the above tip for with the grain vs. across the grain.
2. Combine the soy sauce, pineapple juice, Worcestershire sauce, brownish sugar, beloved, red chile flakes, black pepper, onion powder, basis ginger, and minced garlic in a bowl.
3. Add the meat into a container for marinating, such equally a meat lug or bowl that hold all the meat and marinade. Mix the meat and marinade thoroughly, encompass, and marinate in the refrigerator for 24 hours, up to 3 days.
4. Place marinade and meat strips in a large pot and bring to a eddy. Let boil for ane-5 minutes, until meat registers 165 degrees F when using a calibrated food thermometer.
5. Remove strips and drain on clean, absorptive towels. Arrange strips on dehydrator trays or cake racks placed on blistering sheets for oven drying. Do not overlap strips. Place racks in a dehydrator of oven preheated to 140-145 degrees F. For ovens, set to the lowest temperature possible. You lot may need to leave the door propped open and use an oven thermometer to monitor temperature. Apportionment can be improved by placing a fan outside, nearly the oven door.
6. When heating meat before drying, the estimated drying time is 4-v hours. Begin checking hasty at three hours, and remove pieces which are dried. Jerky pieces are done when they are house throughout, with no sponginess, and will not intermission when you curve them. Rather, the fold volition reveal a network of thin white lines.
7. Pat off any beats of oil and let cool. Store in glass jars or heavy, food storage bags.

*If you forget to heat venison prior to drying, they tin be heated in the oven as an added safety measure later drying is complete. Place on a baking sheet, shut together, just not touching. For strips originally ane/4 inch thick or less, heat 10 minutes in an over preheated to 275 degrees F. Employ a food thermometer to cheque that the internal temperature reaches 165 degrees F. Time aligning may be needed for thicker slices or ovens that tend to need longer or shorter cooking times. Note that the drying time in the dehydrator will likely be closer to ten-12 hours.

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Source: https://hyde.ces.ncsu.edu/2020/12/venison-jerky-dehydrating-meat/

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