Venison post processing - The HuntingPA.com Outdoor Community
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post #1 of 15 (permalink) Old 11-30-2017, 08:13 AM Thread Starter
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Venison post processing

I was lucky enough to harvest my first buck on Monday. I plan on making jerky out of about 1/2 of it. I was reading the instructions for the marinade I purchased and it recommends freezing any wild game meat at zero degrees for 60 days prior to cooking to kill of any bacteria. I have never heard of this and wanted to see what you guys think. Everything else I have read makes no mention of this.
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post #2 of 15 (permalink) Old 11-30-2017, 08:37 AM
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the marinade needs to have "Cure" in it. if it does not then use something that does.

i have never read any directions that say to freeze it for 60 days at zero degrees, matter of fact, none of the stuff i buy ever said to freeze it first.

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post #3 of 15 (permalink) Old 11-30-2017, 09:14 AM
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The marinade does not need to have "cure" or pink salt #2 in it and you certainly don't need to freeze your meat for 60 days. I make and eat a ton of venison jerky and never have I done any of that. I'm alive and well.

Here's what I use as the marinade. You can choose how much or how little to use of each ingredient. Marinade no longer than 10-20 minutes (seriously)...

Soy Sauce
Balsamic Vinegar
Lee and Perins
Liquid Smoke
Black Pepper
Red Pepper
Light Brown Sugar
Garlic Powder
Onion Powder

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post #4 of 15 (permalink) Old 11-30-2017, 09:15 AM
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Freezing does not kill bacteria, it prevents bacteria growth. If they are already there it does not help.
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post #5 of 15 (permalink) Old 11-30-2017, 10:20 AM
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I also wouldn't be overly concerned with deer if you do your own processing. Now if you're planning on doing a ground meat jerky it should be cured first.
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post #6 of 15 (permalink) Old 11-30-2017, 10:38 AM
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I've eaten a LOT of venison that hasn't ever been frozen and so far, so good.

In fact, I have two sets of tenderloins soaking in milk now that I intend to grill this evening. Never been frozen.

I've made snack sticks, sweet bologna and ground meat jerky from many deer. Never heard of that advice of freezing to zero degrees for 60 days, and no one got sick from anything I made myself.
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post #7 of 15 (permalink) Old 11-30-2017, 10:49 AM
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If not cured or salted (aside from the soy sauce) do you need to keep your jerky refrigerated, if not what is the shelf life?

Quote:
Originally Posted by JJ4D View Post
The marinade does not need to have "cure" or pink salt #2 in it and you certainly don't need to freeze your meat for 60 days. I make and eat a ton of venison jerky and never have I done any of that. I'm alive and well.

Here's what I use as the marinade. You can choose how much or how little to use of each ingredient. Marinade no longer than 10-20 minutes (seriously)...

Soy Sauce
Balsamic Vinegar
Lee and Perins
Liquid Smoke
Black Pepper
Red Pepper
Light Brown Sugar
Garlic Powder
Onion Powder
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post #8 of 15 (permalink) Old 11-30-2017, 10:59 AM
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Quote:
Originally Posted by 45-70bpcr View Post
If not cured or salted (aside from the soy sauce) do you need to keep your jerky refrigerated, if not what is the shelf life?
A couple weeks. If you vac seal, a few months or more.
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post #9 of 15 (permalink) Old 11-30-2017, 11:00 AM
tdd
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Even using cure, I refrigerate everything. Maybe I don't need to, but I do.

Anything I won't use relatively soon, I vacuum seal and freeze.

I just packed and froze a batch of snack sticks I made, which was made of ground venison and was cured. There's still a fairly high moisture content to that stuff. With jerky, maybe it'd be different (whole cut jerky)....that I'm not sure.
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post #10 of 15 (permalink) Old 11-30-2017, 11:00 AM
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Quote:
Originally Posted by 45-70bpcr View Post
If not cured or salted (aside from the soy sauce) do you need to keep your jerky refrigerated, if not what is the shelf life?
I did learn this lesson. I had mine in sandwich bags that lasted no longer than 2 weeks. I highly recommend vacuum seal and keep refrigerated to prolong the life.
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