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Deer Jerky help
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<blockquote data-quote="cowzrul" data-source="post: 2351751" data-attributes="member: 5353"><p>First deer meat I have ever felt with this season. To say it has been a learning lesson is putting it mildly. I had 10 lbs sliced for jerky at the processors. Yesterday morning I bought a meat grinder, jerky gun, dehydrator and vacuum sealer from BassPro. The first batch was hard. This morning I started my second batch and it still has moist spots (in the thicker areas) after 8 hours. The third batch I cooked to an internal temp of 160 degrees and now I have them in the oven at 200 degrees. The last batch is still marinating but I am seriously considering grinding it up and using in the jerky gun for a uniform thickness. My biggest fear is somebody getting sick from a piece that isn't done. Any tips would be appreciated.</p></blockquote><p></p>
[QUOTE="cowzrul, post: 2351751, member: 5353"] First deer meat I have ever felt with this season. To say it has been a learning lesson is putting it mildly. I had 10 lbs sliced for jerky at the processors. Yesterday morning I bought a meat grinder, jerky gun, dehydrator and vacuum sealer from BassPro. The first batch was hard. This morning I started my second batch and it still has moist spots (in the thicker areas) after 8 hours. The third batch I cooked to an internal temp of 160 degrees and now I have them in the oven at 200 degrees. The last batch is still marinating but I am seriously considering grinding it up and using in the jerky gun for a uniform thickness. My biggest fear is somebody getting sick from a piece that isn't done. Any tips would be appreciated. [/QUOTE]
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