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The old saying “here today, gone tomorrow” doesn’t apply if you make jerky from some of your catch. But you have to be careful. Raw meats can be contaminated with microorganisms that cause disease. The harmful bacteria can breed faster than rabbits in moist, high protein foods like meat and poultry. You don’t want to know what can happen to your innards if the meat is not handled properly. If pork or wild game is used for jerky, the meat should be treated in order to kill parasites before it is sliced and marinated. Freeze in portions of six inches or less thick at five degrees F or below for at least 20 days. Freezing will not eliminate bacteria from the meat.
Making jerky is easier and more reliable than it was in the olden days, thanks to dehydrators. Follow the directions for time and temperature. Because you can’t be sure what’s in the wild meat you bring home, the USDA recommends boiling the meat in the marinade. Not everyone chooses to do that, especially if you know the source of the meat.
Here’s a marinade that works well for venison.
JERKY MARINADE
FOR UP TO TWO POUNDS OF LEAN MEAT 1⁄4 cup soy sauce
1 tablespoon Worcestershire sauce
1⁄4 teaspoon each of pepper and garlic powder
1⁄2 teaspoon onion powder
1 teaspoon hickory smoke- flavored salt
Combine ingredients. Place strips of meat in a shallow pan and cover with marinade. Chill two hours or overnight. The longer the soaking, the saltier the meat will be. If you heat the meat before drying to decrease the risk of foodborne illness, do it at the end of the marinating. To heat, bring the strips and marinade to a boil and boil five minutes before draining and drying. If strips are more than 1⁄4 inch thick, the length of time may need to be longer. Check the temperature of the meat in the drier often and dry until 160 degrees.
For wild hog, experts recom- mend soaking the meat in brine until it turns pale. ag
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