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Planning on Jerking some Venison tomorrowish

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  • Planning on Jerking some Venison tomorrowish

    I have 3 packages of venison roast that I sliced up into strips about as thick as bacon. Everywhere I look, the web is telling me that I have to cook the venison first, to an internal temperature of 165F before I dry it out.

    What they fail to specify is, how long does it have to sit at that temperature? If anyone can answer, I would appreciate it.

    So this is going ot be my first time. I am considering boiling the strips for 10 minutes, then drying them out on the BBQ with a little smoke box afterwards, at a temperature of around 140F.

    Sound like I will be able to pull this off?

  • #2
    Good thing you asked before you ruined it.

    This is where the magic of "cure" comes in. And also freezing for saftey.

    They are telling you to cook it because it has to go thru the danger zone temps in under 4 hours AND because it is possible that it has parasites.

    I think it's 2 weeks frozen at -10? will take care of that... and using a curing mixture will take care of the other DZ issue.

    Honestly..I never worried about parasites up here in MI... it's very rare, and I do take my vennie jerky up to the 150 range drying it.
    In God I trust- All others pay cash...
    Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
    Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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    • #3
      Originally posted by Wakeness View Post
      I have 3 packages of venison roast that I sliced up into strips about as thick as bacon. Everywhere I look, the web is telling me that I have to cook the venison first, to an internal temperature of 165F before I dry it out.

      What they fail to specify is, how long does it have to sit at that temperature? If anyone can answer, I would appreciate it.

      So this is going ot be my first time. I am considering boiling the strips for 10 minutes, then drying them out on the BBQ with a little smoke box afterwards, at a temperature of around 140F.

      Sound like I will be able to pull this off?
      Don't cook / boil it first.

      Read Gunny's tutorial FIRST. http://www.smoked-meat.com/forum/showthread.php?t=3901
      Follow that and maybe you will be able to pull it off.
      Don..

      2 of me best buds ever! R.I.P guys
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      • #4
        Originally posted by merrell View Post
        Don't cook / boil it first.

        Read Gunny's tutorial FIRST. http://www.smoked-meat.com/forum/showthread.php?t=3901
        Follow that and maybe you will be able to pull it off.
        The one caveat...that's for beef...and the wild game consideration is not addressed... but it's a great tut.
        In God I trust- All others pay cash...
        Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
        Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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        • #5
          agree with rich - if you cook it, it won't be jerky. jerky is dried, not cooked. most folks use a cure such as TenderQuick, which seems to be widely available, but there are others. be sure to follow instructions per weight of your jerky meat. for TQ, use 1.5 teaspoons per pound of ground or thinly-sliced meat.

          if making your own seasonings, you may want to cut back or eliminate the salt, if using TQ. if you use a "jerky seasoning mix," it may already have cure in it, check the label/ingredients.

          i dry in the oven on the lowest setting (usually 170) until it is leathery on the outside, and quite dry, but not brittle, on the inside. when using a dehydrator, the highest setting i have on mine is 145, and this seems to be fine for drying meat, but i like the flavour that comes from drying it in the oven, so i usually use that instead.

          the fact is that after being salted and dried, there's nothing that's going to live in that environment. this is why slicing thinly, salting and drying was the method of preserving meat for thousands of years before refrigeration came along. caveat: if for some reason, you don't prepare it right, used spoiled meat to begin with, or if you have really thick jerky that did not get dried properly, then there is SOME chance of SOME sort of food danger - but considering the salt content etc., it is unlikely.

          "i personally" very rarely use a cure for jerky, except when i desire the colour and the taste that it does impart (at least with TQ).

          these are my decisions for the jerky that i make, and your mileage may vary.

          either way, you are going to love it (as long as you don't cook it first)!
          Last edited by TasunkaWitko; 01-10-2012, 01:29 PM.
          Fundamentals matter.



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          • #6
            HEre's some reliable info...

            http://extension.missouri.edu/frankl...4Oct/Oct04.pdf
            In God I trust- All others pay cash...
            Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
            Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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            • #7
              I should also say the cure... sodium nitrate/ite- also kills other bugs, like the E Coli and some others as well as keeps C. Bot at bay during the smoke/dry period.

              And yes, if using your own spices and TQ... omit any salt, and be careful with salty things like soy... the 1.5 teaspoon/Lb TQ will give you a nice salt level alone.
              In God I trust- All others pay cash...
              Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
              Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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              • #8
                Thanks for the direction, guys. This venison is from the hunt of fall 2010, and it has been frozen solid since then, so I imagine a year and a half in the freezer would kill off any nasties?

                I was hoping to do it on the BBQ because I want to add some smoke flavor to it. I will check out the links you posted before I ask any more questions. Thanks again!

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                • #9
                  Thanks for the direction, guys. This venison is from the hunt of fall 2010, and it has been frozen solid since then, so I imagine a year and a half in the freezer would kill off any nasties?
                  that would be more than good enough for me, along with the salting and drying.

                  I was hoping to do it on the BBQ because I want to add some smoke flavor to it. I will check out the links you posted before I ask any more questions. Thanks again!
                  you should be able to do this, keeping the "cooking" temperature very, very low; i would say 160 max, if you can maintain that, which would give you a 10-degree margin on either side - a thermomenter will help. another option is liquid smoke in the seasoning/brine/whatever, but you didn't hear that from me. lol - seriously, there's no reason that you can't smoke it - keep in mind you won't need to have smoke going the entire time, so another option is to smoke at low temperature for a while, then finish in the oven at lowest setting.

                  if you're intersted in such things, and want to look at some possible uses for whole roasts of venison, you might be interested in "dried beef" (aka "chipped beef") from venison:

                  http://foodsoftheworld.activeboards....f-from-venison

                  or romanian pastramă (NOT pastrami) from venison:

                  http://foodsoftheworld.activeboards....roject-pastram

                  naturally, you can use beef or other meats for these curing/drying projects as well ~

                  enjoy!
                  Last edited by TasunkaWitko; 01-10-2012, 02:10 PM.
                  Fundamentals matter.



                  Helfen, Wehren, Heilen
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                  • #10
                    Thanks Tasunka. We eat a lot of venison.

                    I normally have my wife make pulled venison roasts, etc, but I wanted to ry something new. It's just one of those things that I haven;t gotten around to. The nice thing is that I packaged the meat in three separate packages, because I knew when I was butchering it that I might not want to risk doing it all at once!

                    So I am going to check out the links to see if I can figure out how much salt and the procedure, etc. Might jerk it on the weekend instead. No rush at this point! LOL. I want to do it right the first time.

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                    • #11
                      What is this "Cure" that you guys are mentioning? A chemical treatment? What did the pioneers do before we had curing agents available? Is it really necessary?

                      (These are real questions, I am not intending to be a smart-Alek)

                      I want to try to keep it as natural as possible, that's why I ask.

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                      • #12
                        we eat quite a bit of it up here, also - i've been butchering (hanging, quartering, trimming, cutting, packaging and freezing) my own deer and antelope since i was 12, and love every step of it as it allws me to know that my venison is as good as can be. the great thing is, after all these years, i am still learning new things, such as the two projects above - really easy, and great product, but totoally unlike anything else i have ever done ~
                        Fundamentals matter.



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                        • #13
                          Originally posted by Wakeness View Post
                          What is this "Cure" that you guys are mentioning? A chemical treatment? What did the pioneers do before we had curing agents available? Is it really necessary?

                          (These are real questions, I am not intending to be a smart-Alek)

                          I want to try to keep it as natural as possible, that's why I ask.
                          cures create an environment where bacteria and other nasties will not survive, for food safety. the simplest cures are salt, sometimes salt and sugar combined, although sugar doesn't have any "anti-bacterial" properties that i know of. the meat is usually applied as a dry cure (rubbed the meat directly) or a wet cure (as in a brine that the meat soaks in). this salt or salt-and-sugar cure is what the pioneers would have used, but they also had salts with curing agents in it as well (back then they called it saltpeter, which is nitrate or nitrite, i always forget which). this was available, but many of the odler, ancient cured meats are with salt only.

                          as i said above, the choice is yours, but for jerky, i do not bother with cure, unless i want the colour and flavour that the cure provides. for curing large cuts of meat, i do use cure, but am looking into some of the older, salt-only methods for my next attempts at projects similar to the oens i mention above. when it comes to sausage, i would certainly use a cure for most, but many people do their sausage without cure (in bulk or in casings), then cook it for immediate use, or freeze it for later use. check into these methods and see what works best for you.

                          there are many different types of cures - i'll talk about the one i know about, which is tenderquick, and let rich or someone else explain the others.

                          tenderquick is my favourite - it is widely available, and easy to use. it is a combination of salt sugar, nitrates and nitrites. i don't know the science of it all, but it works. here's more information:

                          http://foodsoftheworld.activeboards....ns-tenderquick

                          when using tenderquick as a dry cure, you want to use 1.5 teaspoons per pound of ground beef or thinly-sliced meat. when using it to cure whole, larger cuts (up to 3 inches thick), you want to use 1 tablesooon per pound of meat. for brining or injections, check the package directions or the website.
                          Last edited by TasunkaWitko; 01-10-2012, 02:31 PM.
                          Fundamentals matter.



                          Helfen, Wehren, Heilen
                          Die Wahrheit wird euch frei machen

                          Foods of the World Forums - From Afghanistan to Zimbabwe, it's all good

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                          • #14
                            Originally posted by Wakeness View Post
                            What did the pioneers do before we had curing agents available? Is it really necessary?
                            They used contaminated salt. Care to hazard a guess on what a major contamination was? Sodium nitrate/ite.. AKA "cure"
                            In God I trust- All others pay cash...
                            Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                            Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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                            • #15
                              Hmm. So based on that, I would thaw the meat, then cure it in the fridge, then jerk it?

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