It's Jerky Time!

Discussion in 'Making Jerky' started by magnum3672, May 11, 2011.

  1. I'm going to be a jerky making machine these next couple weeks.  I'm going to try a few different recipe's since I'll probably end up doing 4 or 5 batches.  It will all be Venison based since beef is expensive and I have half a white tail and most of a mule deer in the deep freeze.  Anyone ever tried Antelope jerky?

    It's my understanding that it there is no cure in my recipes that the meat will spoil relatively quick?  Also if I vacuum pack it I can stretch out the shelf life considerably with no cure. Can I freeze it as well once its vacuum packed if I'm careful how I defrost it?

    I'm asking because if I'm making a large amount there's no way I should eat it all within the supposed week shelf time.

    Anyways, once I get some batches done I'll throw up some good ole Q-View for you!
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Why not just use a cure?
  3. chef willie

    chef willie Master of the Pit OTBS Member

    It's my understanding that the cure not only extends the shelf life of the finished jerky but allows you to safely jerk the meat at much lower temps. I jerk mine in a dehydrator at about 130...much lower than the manual recommends. If the heat is to high you are cooking the meat, not jerking it. So the cure keeps bacteria from forming while slowly drying out. Yes, the vac pak will stretch out the shelf life somewhat...and yes, it can be frozen. Type in deer jerky in the search bar above for many posts, pics and more info to help you out.
  4. roller

    roller Smoking Guru SMF Premier Member

    I used to never use a cure until I became a member here but never had to worry about it because it got consumed so fast and never had to freeze any. I did use alot of soy sauce and that did help. I do use it now just for safety because I ship alot of my jerky to California.
  5. I'm not cold smoking or anything so I'm not sure how concerned I should be about it.  Last time my somewhat inaccurate thermo on my smoker said it was around 180 and the jerky came out good.

    Most of the recipes I have don't call for cure, so should I just substitute it for the salt?
  6. roller

    roller Smoking Guru SMF Premier Member

    Before I started smoking mine I used a Dehydrater that had a setting for jerky and that is where I would put it for 8 hours and it would come out perfect everytime. Now that I smoke it I have to watch it closer.

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