Should you freeze venison before making jerky?

Should you freeze venison before making jerky?

When making jerky from wild game, the meat needs to be treated to kill trichinella parasite before it can be sliced and marinated. Trichinella causes the disease trichinosis. To kill the trichinella parasite, freeze a portion of meat that is six inches or less in thickness at 0 degrees Fahrenheit for at least 30 days.

Do you need to freeze wild game before making jerky?

Freeze your wild game for 30 days to help kill potential parasites. Begin the thawing process! There are a couple thawing methods that are safe for making jerky. Place in the refrigerator to thaw.

How do you prepare deer meat for jerky?

The best way to prepare meat for venison jerky is a three-step process:

1. Freeze (at 0 degree Fahrenheit) the meat in pieces less than 6” thick, for a minimum of 30 days.
2. Steam or roast the meat to an internal temperature of 160 F.
3. Place the meat in a 140 F pre-heated food dehydrator for 10-24 hours.

How long do you smoke deer jerky in electric smoker?

Use multiple racks to allow for space between the slices. Smoke until the meat is firm, about 2-3 hours. If it’s floppy or limp, put it back in the smoker and keep checking.

How long do you have to freeze deer meat before eating?

Store ground venison in a freezer at 0°F or colder for 3 months for best quality. Venison roasts and steaks can be stored 6 to 9 months at this temperature. Meat quality and flavor will deteriorate in the freezer over time.

Can you make jerky out of frozen meat?

Partially freeze meat to be made into jerky so it will be easier to slice. Cut partially frozen meat into long slices no more than ¼-inch thick. For tender jerky, cut the meat at right angles to the long muscles of the meat (across the grain). Remove as much visible fat as possible to help prevent off flavors.

Should venison be frozen before eating?

Parasites and tapeworms are common in venison. Freezing for 24-48 hours prior or cooking to internal temperature of 160 F will destroy parasites. If you are planning to pressure process the meat, both raw pack and hot pack methods will safely destroy parasites.

How do you smoke deer meat in an electric smoker?

1. Place the cleaned venison in a deep casserole dish and cover with a marinade.
2. Cover the casserole dish with aluminum foil and refrigerate the marinating venison for at least 24 hours before ready to smoke.
3. Soak 2 to 3 cups of hickory chips for two hours before ready to smoke.

What temperature do you smoke jerky in an electric smoker?

When smoking jerky, you need a low temperature and little smoke; do not use extra smoking chips in your smoker when making jerky. Ideally, the temperature should be just under 150 F/65 C. An electric smoker will introduce a small amount of smoke, but a charcoal or hardwood fire will generate plenty of smoke.

Can you use frozen meat for jerky?