Quick Answer
Jerky made from game meat can be safe to eat if handled and prepared properly, but risks from bacterial contamination, especially E. coli and Salmonella, are higher than with domesticated animal meat due to factors like wild habitat and handling practices.
Dealing with Wild Game Meat
When handling wild game meat, it’s crucial to follow proper food safety guidelines. This includes storing the meat at 40°F (4°C) or below within two hours of harvesting, or one hour if the temperature is above 90°F (32°C). You should also keep the meat refrigerated or frozen promptly.
Handling and Preparation Techniques
To minimize the risk of bacterial contamination when making jerky from wild game meat, use a marinade that includes acidic ingredients like vinegar or lemon juice, which help to lower the pH and inhibit bacterial growth. A minimum of 24 hours of marinade time at 40°F (4°C) or below is recommended. When drying the jerky, use a low-temperature oven or a food dehydrator set at 160°F (71°C) or below to prevent bacterial growth. It’s also essential to slice the meat thinly and evenly to promote uniform drying and prevent the growth of bacteria in the center of the strips.
Storage and Consumption
Once your jerky is made, store it in an airtight container in the refrigerator to keep it fresh for up to two weeks. Freezing is also an option, allowing you to store the jerky for up to six months. When consuming, make sure to reheat the jerky to an internal temperature of at least 165°F (74°C) to kill any bacteria that may be present, especially if the jerky has been stored at room temperature for an extended period.
Find more answers
Browse the full Q&A library by topic, or jump back to the topic this question belongs to.