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Posted: Sat Nov 23, 2013 7:00 pmPosted: Sat Nov 23, 2013 7:05 pmPosted: Sat Nov 23, 2013 7:19 pmPosted: Sat Nov 23, 2013 7:54 pmPosted: Sat Nov 23, 2013 7:57 pmPosted: Sat Nov 23, 2013 8:08 pmPosted: Sat Nov 23, 2013 9:10 pmPosted: Sat Nov 23, 2013 10:00 pmjehler wrote:No way, once something has been froze for 60 days it's borderline freezer Burnt and inedible
Posted: Sun Nov 24, 2013 2:35 amPosted: Sun Nov 24, 2013 10:14 amGoldfish wrote:Divers and venison, so I'm not overly worried about it. That's just the first time I've heard of that, but this will be my first time trying to make jerky so figured I'd ask.
Posted: Sun Nov 24, 2013 10:23 amGoldfish wrote:Divers and venison, so I'm not overly worried about it. That's just the first time I've heard of that, but this will be my first time trying to make jerky so figured I'd ask.
Posted: Sun Nov 24, 2013 9:02 pmEric Haynes wrote:Goldfish wrote:Divers and venison, so I'm not overly worried about it. That's just the first time I've heard of that, but this will be my first time trying to make jerky so figured I'd ask.
I partially freeze mine so they slice easy but I don't freeze any longer than that. Grinder jerky should be illegal if you ask me so no idea on that side of it.
Posted: Mon Dec 23, 2013 1:00 pmPosted: Mon Dec 23, 2013 1:11 pmRaw meats can be contaminated with microorganisms that cause disease. These harmful bacteria can easily multiply on moist, high protein foods like meat and poultry and can cause illness if the products are not handled correctly. If pork or wild game is used to make jerky, the meat should be treated to kill the trichinella parasite before it is sliced and marinated. This parasite causes the disease trichinosis. To treat the meat, freeze a portion that is 6 inches or less thick at 0ºF or below for at least 30 days. Freezing will not eliminate bacteria from the meat.
Posted: Wed Jan 01, 2014 7:03 pmPosted: Wed Jan 01, 2014 8:34 pmPosted: Wed Jan 01, 2014 9:08 pmassateague wrote:You realize of course that properly cured meat grows mold, right? You can just scrape it off, but if you think a cured hunk of meat is some sort of sterile environment, you're nuts.
Posted: Wed Jan 01, 2014 9:10 pmPosted: Wed Jan 01, 2014 9:21 pm(MT)Montanafowler wrote:salt is antimicrobial, so (I hate to say this...) Betty is right. the reason the meat doesn't decompose is because nothing can survive in properly cured meat to break it down.
Posted: Wed Jan 01, 2014 9:59 pmDeadEye_Dan wrote:(MT)Montanafowler wrote:salt is antimicrobial, so (I hate to say this...) Betty is right. the reason the meat doesn't decompose is because nothing can survive in properly cured meat to break it down.
You realize this isn't exactly a "ringing endorsement"...
Posted: Thu Jan 02, 2014 11:53 amassateague wrote:You realize of course that properly cured meat grows mold, right? You can just scrape it off, but if you think a cured hunk of meat is some sort of sterile environment, you're nuts.
Posted: Thu Jan 02, 2014 2:03 pm(MT)Montanafowler wrote:assateague wrote:You realize of course that properly cured meat grows mold, right? You can just scrape it off, but if you think a cured hunk of meat is some sort of sterile environment, you're nuts.
the inside of it is, but yeah the outside isn't.
Posted: Thu Jan 02, 2014 2:19 pm(MT)Montanafowler wrote:assateague wrote:You realize of course that properly cured meat grows mold, right? You can just scrape it off, but if you think a cured hunk of meat is some sort of sterile environment, you're nuts.
the inside of it is, but yeah the outside isn't.
Posted: Thu Jan 02, 2014 5:06 pmassateague wrote:Well, if it's properly cured, then the outside is the same as the inside. If it'll grow on the outside, it'll grow on the inside, too. It's only a temporary stopgap, to extend the life a bit- there's nothing sterile or permanent about it.
Posted: Thu Jan 02, 2014 5:13 pm(MT)Montanafowler wrote:assateague wrote:Well, if it's properly cured, then the outside is the same as the inside. If it'll grow on the outside, it'll grow on the inside, too. It's only a temporary stopgap, to extend the life a bit- there's nothing sterile or permanent about it.
would the salt content differ when it's further into the meat? maybe capillary action has something to do with it. if it's not sterile, how do they age hams for years at a time without them rotting?
the way i understand it is that the only way something can break down is if the microbes are present to do so. since cured meat isn't decomposing, it seems to indicate that the microbes can't exist there.
Posted: Wed Jan 22, 2014 4:55 pmPosted: Wed Jan 22, 2014 4:58 pmPosted: Wed Jan 22, 2014 7:06 pmPosted: Wed Jan 22, 2014 7:17 pmFlintRiverFowler wrote:Anybody ever done jerky in a UDS? Got a big ole Canada yesterday and wana try to make jerky. I have a theory that I may try.
Posted: Wed Jan 22, 2014 9:20 pmjarbo03 wrote:FlintRiverFowler wrote:Anybody ever done jerky in a UDS? Got a big ole Canada yesterday and wana try to make jerky. I have a theory that I may try.
I've inly used a dehydrator, but a Canada makes some of the best jerky.