Jerky meat question.... - The HuntingPA.com Outdoor Community
 10Likes
Reply
 
LinkBack Thread Tools
post #1 of 14 (permalink) Old 11-13-2018, 08:10 PM Thread Starter
The Man
 
MQ-1's Avatar
 
Join Date: Feb 2001
Location: Pike
Posts: 7,680
Back To Top
Jerky meat question....

Had my Wifes deer ground with 15% pork and am wanting to make some jerky via the jerky shooter and dehydrator. The mix she bought at WM states to freeze the meat 60 days to kill parasites. If this is the case we'll have to freeze the meat we picked up today that's in the fridge.
Thoughts?

USAF 1984-88

Families that hunt together stay together!
MQ-1 is offline  
Sponsored Links
Advertisement
 
post #2 of 14 (permalink) Old 11-13-2018, 08:36 PM
Hooked on HuntingPa
 
C R O W's Avatar
 
Join Date: Nov 2011
Location: Fayette County
Posts: 425
Back To Top
Quote:
Originally Posted by MQ-1 View Post
Had my Wifes deer ground with 15% pork and am wanting to make some jerky via the jerky shooter and dehydrator. The mix she bought at WM states to freeze the meat 60 days to kill parasites. If this is the case we'll have to freeze the meat we picked up today that's in the fridge.
Thoughts?
Its recommended to freeze all wild game for at least 30 days prior to consumption to kill off any parasites/bugs.

Did they have freezers 5000 years ago? No.

As long as you are not eating the jerky raw or undercooked you should be okay. People do kill deer and process them a day later and eat the backstops/hearts/livers etc and they are still okay.
MQ-1 likes this.
C R O W is offline  
post #3 of 14 (permalink) Old 11-14-2018, 07:41 AM
Part of the Community
 
Join Date: Apr 2013
Location: Central Pa.
Posts: 132
Back To Top
If nd when you make it, let us know how it turns out with the pork added in. I would think that pork wouldn't be the best think to make jerky out of. I can just feel that layer of fat sticking to the roof of my mouth already.
Muzz, Shiftyshad and Laylow like this.
carpcatcher is offline  
Sponsored Links
Advertisement
 
post #4 of 14 (permalink) Old 11-15-2018, 09:53 AM
Diehard Outdoorsman
 
Retiredusne8's Avatar
 
Join Date: Jan 2009
Location: Indiana County,PA.
Posts: 3,384
Back To Top
Mixing with pork to make jerky is the worst thing to do it will leave a bad taste in your mouth.
You will get better jerky with 100% venison. You will be better off making sausage.
This is just my dealing with jerky making over the years.

Life Member NAHC

Garrett AT PRO

USN 1964-1985

Prostate Cancer Survivor
Retiredusne8 is offline  
post #5 of 14 (permalink) Old 11-15-2018, 10:07 AM
Hooked on HuntingPa
 
Join Date: Nov 2017
Location: 4A/4D
Posts: 268
Back To Top
One thing to check on jerky in the dehydrator is what temperature it will be cooked at. This could be a reason it is recommended to freeze the meat to kill parasites and other microorganisms. Typically jerky is made by exposing it to a lower level of heat over an extended period of time. Due to this often jerky does not reach temperatures meat typically does when cooked via other methods. I could be wrong, but I believe most meat is recommended to reach an internal temperature of 145-160 degrees Fahrenheit to kill parasites, bacteria, etc. Sometimes jerky is not cooked at that temperature level in a dehydrator.
NittanyBearcat is offline  
post #6 of 14 (permalink) Old 11-15-2018, 10:07 AM
Diehard Outdoorsman
 
Join Date: Nov 2015
Location: SW PA
Posts: 4,118
Back To Top
Quote:
Originally Posted by Retiredusne8 View Post
Mixing with pork to make jerky is the worst thing to do it will leave a bad taste in your mouth.
You will get better jerky with 100% venison. You will be better off making sausage.
This is just my dealing with jerky making over the years.
This is true. You want the leanest cut of meat you can get. Pork will give off a lot of grease and makes the meat hard to store for any length of time. It gives it a rancid taste to it after awhile. I make a lot of deer jerky (strips and ground meat) and spend a lot of time making sure there is no fat with the meat. It you use a dehydrator you'll be dabbing the meat quite often to sop up the grease and in turn be coating the meat with the grease.
Laylow is offline  
post #7 of 14 (permalink) Old 11-15-2018, 05:10 PM Thread Starter
The Man
 
MQ-1's Avatar
 
Join Date: Feb 2001
Location: Pike
Posts: 7,680
Back To Top
Well the little pork did not hurt at all, is outstanding! Barely any moisture needed dabbed. Ran it about 5 hours.

USAF 1984-88

Families that hunt together stay together!
MQ-1 is offline  
post #8 of 14 (permalink) Old 11-15-2018, 05:24 PM
Diehard Outdoorsman
 
Join Date: Nov 2015
Location: SW PA
Posts: 4,118
Back To Top


Glad it turned out..
MQ-1 likes this.
Laylow is offline  
post #9 of 14 (permalink) Old 12-05-2018, 08:38 AM
Part of the Community
 
Join Date: Dec 2010
Location: Perry County
Posts: 241
Back To Top
Could I ask what recipe you use? Over the years I've tried ground meat jerky several times with various versions of my muscle meat recipe. It always tastes like sawdust.
Chief48 is offline  
post #10 of 14 (permalink) Old 12-05-2018, 08:53 AM
Regular Member
 
Join Date: Oct 2014
Location: Hollidaysburg, PA (4A)
Posts: 1,465
Back To Top
You cannot dehydrate pork safely with venison in a dehydrator. Please don't do it, you could die.

Previously JJ5C
JJ4D is offline  
Reply

Quick Reply
Message:
Options

Register Now



In order to be able to post messages on the The HuntingPA.com Outdoor Community forums, you must first register.
Please enter your desired user name, your email address and other required details in the form below.

User Name:
Password
Please enter a password for your user account. Note that passwords are case-sensitive.

Password:


Confirm Password:
Email Address
Please enter a valid email address for yourself.

Email Address:
OR

Log-in










Thread Tools
Show Printable Version Show Printable Version
Email this Page Email this Page



Posting Rules  
You may post new threads
You may post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On

 
For the best viewing experience please update your browser to Google Chrome