#3061470 - 12/03/12 03:47 PM
Re: Ground deer for jerky
[Re: striperhunter90]
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TCounty Hunter
4 Point
Registered: 10/23/06
Posts: 321
Loc: Tipton County
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Ive used it a bunch. I always wipe the pieces off (fat) many times during dehydrating. It WILL mold, even in the fridge in short order. I just dont make any more than I can eat in a few days, unless you freeze it. I wish I could figure a way out to make it less salty tho
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#3062209 - 12/03/12 09:40 PM
Re: Ground deer for jerky
[Re: TCounty Hunter]
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FULLDRAWXX75
12 Point
Registered: 01/29/07
Posts: 5499
Loc: Adirondack Mtns, NY
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Ive used it a bunch. I always wipe the pieces off (fat) many times during dehydrating. It WILL mold, even in the fridge in short order. I just dont make any more than I can eat in a few days, unless you freeze it. I wish I could figure a way out to make it less salty tho
Are you using salt or the processing cure???
FDXX75
_________________________
“Two things are infinite: the universe and human stupidity; and I'm not sure about the universe.”
― Albert Einstein
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#3062621 - 12/04/12 08:59 AM
Re: Ground deer for jerky
[Re: FULLDRAWXX75]
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TCounty Hunter
4 Point
Registered: 10/23/06
Posts: 321
Loc: Tipton County
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I have always used the curing salt mixed in the ground meat along with the seasonings. Its good, but always saltier than I would like.
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#3063255 - 12/04/12 03:01 PM
Re: Ground deer for jerky
[Re: TCounty Hunter]
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FULLDRAWXX75
12 Point
Registered: 01/29/07
Posts: 5499
Loc: Adirondack Mtns, NY
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I have always used the curing salt mixed in the ground meat along with the seasonings. Its good, but always saltier than I would like.
Is the stuff you are using pink?
FDXX75
_________________________
“Two things are infinite: the universe and human stupidity; and I'm not sure about the universe.”
― Albert Einstein
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#3066467 - 12/06/12 03:53 PM
Re: Ground deer for jerky
[Re: FULLDRAWXX75]
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Crosshairy
8 Point
Registered: 08/22/06
Posts: 2128
Loc: Bartlett, TN
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The molding problem is foreign to me for the time period you are talking about. Perhaps you aren't using enough cure, or it's not getting mixed in enough (or it's not fully dehydrating)??
In general, the refrigerator isn't a bad thing for the jerky just as an added precaution, but I left plenty of CURED jerky out on the counter in a ziplock bag for a solid week with no ill effects.
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I'm hungry and tired. Don't poke my belly.
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