Deer Jerky need to cook first?

Indians used racks with small smoky fires and sunlite to dry their jerky.
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Thanks for finally bringing that in as I have always use Apple or Hickory wood-smoke. I do mine in a large Weber, small pile of charcoal and wood chips on one end. I have two marinades one uses the soy sauce base and my cheapy is brine, sugar and salt. Takes me a good part of a day to do one venison ham. Strips cut into 1/4" thicknesss. I usually put mine in the freezer but with enough smoke and salt, it keeps for a long time, in your hunting vest.
I also do Spring Bullheads this way to take on daily fishing trips.

Have any of you ever made Pemmican? I have and it's great stuff on a hunting trip.


Be Safe !!!
 
If you cure it or if it is maranated in a salty solution, chances are the salt will keep it from spoiling along with the lack of mosture that most bacteria requires.
 
I normally run a batch of 15 pounds. I cut the venison into strips, coat them with the seasoning, stick it all into a couple large Ziploc bags and let it sit at least overnight. I set the dehydrator at right around 160 and let it work for 12 hours. When done, I bag a bunch for hunting camp. The gang there has grown to expect it!

I no longer use liquid jerky seasonings. I use a glandular/powder because it seems to be less messy than the using the liquid.

I need to get a vacuum sealer because the one I have sucks everything so tightly that the jerky pierces the bag. Never buy a cheap vacuum sealer.
 
do yourself a favor, brine cure your meat then spice,smoke, dry, or cook as you wish... botulism is a nasty spore(not a bacteria) that will take you or your children out and grows readily on meat at 40-140 degrees in a non oxygen environment, curing meat prevents this from happening...

using Morton Tender Quick is the easiest...http://www.mortonsalt.com/products/meatcuring/tenderquick.html

follow the directions and keep it safe...

cheers
 
I hear you folks talk'in about slicing up all the great eat'in deer meat, and that is probably one of the reasons I like ground meat jerky.

I hate to waste great eat'in when first rate jerky can be made of ground meat!

Second, I don't like stringy hard to chew jerky so the ground meat jerky solves both problems.

Keep em coming!

Crusty Deary Ol'Coot
 
I make my jerky with ground meat. Last season I killed four deer. I had most of the meat ground. I buy jerky seasoning with two packets, one cure (looks like salt) and one spices. I dry it in a dehydrator at 160 degrees. I do three or four pounds at a time. I have no idea how long it will keep. It never lasts more than two or three days. Everybody in the family, everybody at church, and everybody at the office likes it.
 
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