icefest wrote:Consider freezing the meat beforehand to kill any parasites. An added benefit is the ease of subsequent cutting.
corvus wrote:I guess you are commenting about "game meats" hate to think my prime roast cut would have "bugs"
Moondog55 wrote:I never marinate meat for jerky or pemmican. it makes the end product too salty.
Onestepmore wrote:Venison makes good dried meat, being very lean, so I would presume roo meat would too. We often buy roo fillets from our local suburban IGA
Can anyone see a problem with freezing it first (as when we get venison it's usually some time until I have time to make stuff from it). As Icefest says this makes it easier to cut (always across the grain). So, freeze first, marinate and dehydrate, then vacuum pack and seal, then re freeze?
stry wrote:If you are using it for main meals, I agree. I don't eat much meat, and if carrying jerky, I would probably have it for lunch, so a bit snacky would be OK for me, provided not too zingy in the taste.
How about vacuum sealing it ? Lighter and easier than the paper/muslin/wax, although somewhat lacking in tradition, and not as easy to dispose of.
Jerky shouldn't sweat in vacuum sealed packages.
Onestepmore wrote:Thanks for the tip. I still need to purchase a vacuum sealer.
andrewa wrote:Haha. What about your own body as a survival ration?...
Unless you are on the very lean side, which I reckon few are, I think most of us carry enough spare "rations" in body fat to survive for a while....and sometimes many days! You might get hungry, but you probably won't die.
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