|
|
|
Remember food safety when preparing jerky from wild gameOklahoma Whether you are out hunting or hiking in the woods, jerky is a quick snack that many outdoor sports enthusiasts find handy since there is no refrigeration needed for short-term storage. Jerky is a lightweight dried meat that can be made from most any lean meat, including venison. "People who want to make jerky should be aware that raw meats can be contaminated with microorganisms that cause disease," said Barbara Brown, Oklahoma State University Cooperative Extension Service food safety specialist. "These harmful bacteria can be easily multiplied on moist, high protein foods like meat and poultry and can cause illness if the products are not handled correctly." When making jerky with wild game, the meat should be treated to kill the trichinella parasite before the meat is sliced and marinated. To treat the meat, freeze a portion that is 6 inches or less in thickness at zero degrees Fahrenheit or below for 30 days. Brown said it is also important to remember the wound location and skill of the hunter, which can affect the safety of the meat. "If the animal is wounded in such a way that the contents of the gut come in contact with the meat or the hunter's hands while dressing the meat, fecal bacteria can contaminate the meat," she said. "The best idea is to avoid making jerky from this meat and use it only in ways that it will be thoroughly cooked." To reduce the risk of foodborne illnesses from home-dried jerky, allow the internal temperature of the meat to reach 160 degrees Fahrenheit. To do this, two methods can be used: heating meat strips in marinade before drying or heating the dried jerky strips in an oven after the drying process is completed. Brown said these additional tips will help prevent contamination of meat when making jerky: --Thoroughly wash hands with soap and running water for at least 20 seconds before and after handling raw meats. --Use clean equipment and utensils. --Keep meat and poultry refrigerated at 40 degrees Fahrenheit or below. Ground beef and poultry should be used within two days, red meats used within three to five days. They can also be frozen for later use. --Frozen meat should be thawed in the refrigerator, not on the kitchen counter. --Marinate meat in the refrigerator. Do not save and re-use marinade. After the jerky is made it can be packaged in glass jars with tight lids or in heavy plastic food storage bags. Vacuum packaging is also an option. "Pack jerky with the least possible amount of air trapped in the container," Brown said. "Excessive air causes off-flavors and rancidity to develop." Store jerky containers in a cool, dry and dark place or in the refrigerator or freezer. Jerky that is dried properly will keep approximately two weeks in a sealed container at room temperature. Brown said jerky can keep from three to six months in the refrigerator and up to one year in the freezer. For more information contact your local OSU Cooperative Extension Service usually located under government in the phone book.
Date: 10/4/07 Advertisement
Copyright/Privacy
Copyright 1995-2009. High Plains Publishers, Inc. All rights reserved. Any republishing of these pages, including electronic reproduction of the editorial archives or classified advertising, is strictly prohibited. If you have questions or comments you can reach us at High Plains Journal 1500 E. Wyatt Earp Blvd., P.O. Box 760, Dodge City, KS 67801 or call 1-800-452-7171. Email: webmaster@hpj.com |
Market Snapshot Inside Futures |
