deer jerky question...

saskgunowner101

saskgunowner101

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I bought a few packs of pre mixed jerky seasonings, and was going to make a batch up.Its a batch of Open Country Jerky Seasoning (Nesco/American Harvest) from a Co-op gas station in town.

So I get to reading the instructions, cause I'm funny that way:D, and I notice it mentions something at the bottom with a star.

"Jerky made from game meats or pork must be frozen 30 days at 0 degrees F before drying to kill any parasites that may be present"

Is there something to this?? I had tomorrow morning reserved for jerky and maybe breakfast sausage making.

Oh yeah, anyone ever use bacon as the pork mix for sausages?? Just something I saw on a website. Thanks in advance.:)
 
Pork and bear can carry the trichinosis (sp?) parasite, cooking kills it. Since jerky is not cooked but dried it could survive the process. To kill the parasite without cooking you must freeze it for 30 days at 0 F then you have what they call certified pork. The incidence of this parasite in farm raised pork is very low but there. So don't make jerky out of bear or pork. Deer and moose are ok.
yes you can use bacon to add fat to your sausage mix, it will add a smoke flavour too. You might want to check your salt content as the bacon will also add salt.
 
Big Guy

I wasn't planning on using any pork with the jerky, just straight up ground deer meat for that.:)

For the breakfast patties, I figured a minimum 30% max 50% for the bacon content,go by taste, and in small batches. Form a cylinder loaf, let chill, slice into individual patties, and freeze.
 
Is there a nitrate pack in the mix, it's a fine white powder? If so mix it per instructions and no problems. I wouldn't worry about freezing the meat for 30 days, there is limited evidence of the effectiveness on trichinosis anyway, it's not a worry on deer.

Be careful with the bacon in the sausage it will make it very salty. Cut way back or eliminate the salt in the recipe.
 
hillbillyreefer

There is no mention of nitrate in the ingredients. BHA and propyl gallate are the only things in it besides the spice mix.( whatever those are!)

I have noticed nitrates in the ingredient list of 2 other kinds of sausage mix, as well as a jerky mix.

Any clue as to what other cuts of pork I could add to the sausage?? I see mention of a Boston Butt roast or something to that effect, but would a couple packs of the most fatty chops or ??whatever work in a pinch?
 
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Buy a pork shoulder roast, debone it , remove the skin then grind it up add to any sausage recipe. Pork shoulder is about 25% fat just about perfect for sausage. Or go to a local abbitoir and get the whole hog $0.85/lb plas 25 for the kill.
Here is what I did today.

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I guess you got me beat in the things accomplished category for today! I did run in and get a roast, and ended up making 6 pounds of deer/pork breakfast patties. Two different batches, I might add, and they turned out excellent :dancingbanana:
 
Tomorrow liverwurst, andouille, landjaeger, and pepperettes. got my bacon curing and a batch of head cheese brining too. Thursday I'll do garlic sausage and italian about 30# of each
 
Saskgunowner101, glad to hear it turned out well. I enjoy making sausage, trying different spices etc. it really is pretty hard to screw it up completley. Some recipes are just better than others. Here's one not to try, spicy Italian mix with 1/2 big bottle of Franks red hot, and a 4 oz bottle of habanero sauce in 25 lbs of meat.

I think we need to add some recipes to this site. Big Guy what is your landjaeger recipe.
 
Landjaeger

10 lbs. pork
10 lbs. venison
9 Tbs. Salt
3 Tbs. Liquid smoke
6 Tbs. Dextrose
7 Tbs. White Pepper
1 ½ Tbs. Cure #2
4 Tbs. Caraway seeds
1 ½ tsp. Coriander ground
1 Tbs. Garlic powder
1 Tbs. Mace
½ tsp. starter culture.

Grind meats through fine plate. Add spices and mix. Add starter culture to ½ cup water dissolve them mix into meat. Stuff into hog casings. Put sausages between cutting boards and weigh them down to flatten. Keep in mold for 2 days at 80 F. remove from molds and hang to dry at room temp for another day. Cold smoke with two loads of wood. Keep internal temp below 105 F. Air dry at 60 F for about 10 days at 50 % relative humidity. They are done when quite hard and have lost 45% in weight.
 
starter culture is a freeze dried bacteria that you add to the sausage, it grows in the sausage producing lactic acid which lowers the Ph and that doesn't allow bad bacteria to grow. It also adds an acidic twang to the flavour. If you can't find it you can add "Fermento" which is a lactic acid powder to get the right flavour.
 
hillbillyreefer said:
Saskgunowner101, glad to hear it turned out well. I enjoy making sausage, trying different spices etc. it really is pretty hard to screw it up completley. Some recipes are just better than others. Here's one not to try, spicy Italian mix with 1/2 big bottle of Franks red hot, and a 4 oz bottle of habanero sauce in 25 lbs of meat.

I think we need to add some recipes to this site. Big Guy what is your landjaeger recipe.
Click to expand...

While I like hot sauce, and I love Habanero (had a very productive plant for two years), all I can envision with that recipe is sitting on Chernobyl with some Charmin in hand:runaway:

Keep the recipes coming, simple ones work well for me!:D
 
You've summed it up very well, nothing like sitting on a pail of ice cream!!

Here's a simple one my entire family enjoys makes 25 lbs:

60-75% deer or beef, I assume moose would work well but haven't tried it yet.
lean pork trimmings to bring it up to 25 lbs
5 tablespoons salt
5 tablespoons pepper
2 1/2 tablespoons fs cure
2 1/2 tablespoons garlic
2 handfuls of brown sugar
mustard seeds
sage

I like mustard seeds so I use several tablespoons, not a real fan of sage so I only use a tablespoon or so.

It's good smoked or not, the families preference is smoked for about 1 hr.

Enjoy.

Don't be afraid to play around with the recipe to make it more suitable to your.

Anyone have any good back bacon recipes. I've got some curing at the moment, with a whole bunch still in the freezer.

Thanks Big Guy, I have some fermento on hand, will probably try out your recipe in the next couple days. My kids go nuts for "sausage jerky" the 2 year old has trouble pronouncing Landjaeger.
 
Liverwurst
10 Lbs. Pork liver chunks
10 Lbs. Pork chunks
8 Tbsp. salt
4 cups grated onion
4 Tbsp. Sugar
3 Tbsp. White pepper
2 Tsp. ground sage
4 Tbsp. Marjoram
2 Tsp. Nutmeg
1 Tsp. Ginger
2 Tbsp. Cayenne pepper
4 cups of water used to boil the meat, add more if you want a spreadable product

Cut up pork and liver into chunks. Soak overnight in enough water to cover ,into which 2 Tbs. of salt and 3 tsp. of cure #1 has been dissolved.
Boil pork and liver until cooked approximately 15 minutes. Combine all ingredients and grind through medium plate. Re-grind through fine plate. Mix until smooth. Stuff into cloth casings. Simmer in salted water for 20 minutes, cool. Refrigerate for 24 hrs before using.

Yield
Makes 10 cloth bags.
Each bag is 12” long. Sew bags from a 12”x8” piece of unbleached cotton. Fold cotton to 4” x12” sew along two sides.
Make some bags 9”x8” for gifts.
 
Anyone have any good back bacon recipes. I've got some curing at the moment, with a whole bunch still in the freezer.
Click to expand...
I've made bacon with Buckboard Bacon Cure and it turned out pretty good.
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