Quick Answer
FREEZING VENISON BEFORE MAKING JERKY IS NOT NECESSARY, BUT IT IS RECOMMENDED FOR AVOIDING FOOD SAFETY ISSUES WITH TRICHINOSIS. FREEZING WILL KILL TRICHINAE PARASITES IF THEY ARE PRESENT IN THE MEAT. YOU SHOULD, HOWEVER, STILL FOLLOW PROPER FOOD HANDLING AND PROCESSING PRACTICES.
Understanding Venison Safety
When it comes to making jerky from venison, food safety is a top priority. Trichinosis, a parasitic infection caused by Trichinella spiralis, can be a concern, especially in wild game meat. Freezing the venison at 0°F (-18°C) or below for at least 30 days will kill any Trichinella parasites, making it safe to consume. However, it’s essential to note that freezing does not eliminate the risk entirely, as proper handling, storage, and cooking procedures are still necessary.
Proper Handling and Storage Techniques
To ensure the venison remains safe for consumption, it’s crucial to handle and store it correctly. After processing, the venison should be cooled to 40°F (4°C) or below within two hours to prevent bacterial growth. Store the cooled venison in a sealed container or freezer bag at 0°F (-18°C) or below, and keep it away from direct sunlight, moisture, and other strong-smelling foods. Label the container or bag with the date and contents to maintain organization and prevent accidental consumption of old or spoiled meat.
Final Processing Considerations
When making jerky from frozen venison, it’s essential to follow proper thawing procedures to prevent bacterial growth. Thaw the venison in a sealed container or leak-proof bag in the refrigerator, allowing 24-48 hours for thawing. Once thawed, pat the meat dry with paper towels to remove excess moisture, which can promote bacterial growth and affect the texture of the jerky. Then, proceed with the jerky-making process, ensuring all utensils, equipment, and work surfaces are sanitized regularly to maintain a clean environment.
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