Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Jerky Cure & Seasoning

Hmmm not finding anything?

Hmmmm if it is such as hazard why would all the retailers sell this stuff????

http://www.lemproducts.com/category/jerky_makers_accessories/a

They even have an attachment for your grinder !

http://www.lemproducts.com/product/3747/Grinder_Attachments

Once again comprehension is your short suit...

I've never tried that jerky shooter stuff, I'm sure if it's seasoned like other jerky, it will have a good flavor. But, I do like chewing on the texure of dried meat that is intact. So, I doubt I would ever buy a set-up to "shoot" the raw jerky.

Let me jump in here. I probably make as much or more venison jerky in a season than anyone who posts here (173lbs of finished product last season). I used to make a ground product but I stopped not because it was unsafe (proper hygiene, handling, attention to detail, AND THE USE OF A CURING AGENT)but because it took so much time to produce a IMO sub par product. I didn't like the texture of the finished ground product so I don't make it anymore. I only use whole muscle from the hams and the loin. Doing it that way makes me have to put out a quality product no silver skin, tendons, fat, blooded meat that can be include in a ground product. So that is my take on ground versus whole muscle. As long as one pratices proper handling and uses a cure the product is safe. If a cure isn't used the product MUST be brought up to 180F for at least 10 minutes to kill of any wee beasties the the cure takes care of.

crawfish
Not according to the food folks on the safety... And it is usually given as 1 hour at 200F to be safe... But to repeat your points, the ground product is nothing like as good, freaking inedible if actually cooked to 200 for an hour, and the cure is a huge drawback for me, too.
art

So Art are you lobbying the manufacturers and retailers to stop selling these products too?



You don't know anything about me, yet you make such brash asinine statements. You also don't comprehend worth a schitt. You let your world size ego and arrogance get in the way.

But I forget......you are the only person in the world with any experience at anything and smarter than any one too! And only your opinion matters...

You must be a Dumbocrat as you reduce your replies to name calling so quickly.

I clearly stated my case repeatedly. Your introduction of inane argument to those points shows you are more interested in fighting than understanding. I do not care if manufacturers produce tools for the lazy. It is possible to make safe jerky with ground meat... but it sucks.

Your argument that you have not killed anyone yet is your only defense. You have failed to address the repeated point the product is inferior, especially if done according to the guidelines from any number of food safety sources.

You have failed to address the issues and repeatedly come back at my posts with baseless taunting... and I am the arrogant one? And once again you argue that I do not know anything about you as if that is some sort of proof you are right. It is not. If you were somehow involved in a field that provided a background here you would not be making ground meat jerky, period.

Please, continue making inferior product by an unsafe process, but at least shut up about it.
art

Art you are such an arrogant ass, who do you think you are telling other people waht to do. Please try to comprehend what you read. You might want to start all over at the beginning. As far as arguing you sure have not stopped have you. You have voiced your OPINION. That is all it is ....your OPINION. You have presented no facts nor have you backed your OPINION up with any technical data. What is inferior to you must be inferior to all? Art you are inferior. My comment about you knowing nothing about me has to do with your innate sense of self serving superiority complex that you seem to need to need to lord over others. In all posts I have read of yours, you have to be right. WIth this I am done. Adios you go off to join Maser, JasonB/RVX on ignore. The only 3 in that auspicious club I might add.

To bad all these post was not about Jerky Cure & Seasoning mixes etc. looks like a pissen match.

Art usually makes them into that when he doesn't get his way.....He thinks he is the "food expert" here. We are supposed to take his opinions as gospel truth...

Yep , should have been a great thread .
Turned into

nuther jerky thread down the tubes

Thank you, at least you will then stop taunting my posts with your "no one died yet" argument.

This is only one of many threads on the subject you and I have posted to and I included links to the sources which stated jerky had to be cooked at 200F for 1 hour to guarantee E. coli is killed. Others posted similar links to the same info from other sources.

You never disputed those FACTS.

I explained why the concern for ground meat exists. That is FACT, not my opinion.

I explained why jerky cooked at 200F for one hour is unfit for consumption. I was not guessing and I actually tried it repeatedly with good controls. Call that opinion if you wish. I stand behind my statement that jerky made to the standards sucks. Jerky not made to the standard could give someone a dose of E. coli. E. coli fatalities from ground meat make the news every year.

My opinion remains rooted in the concept there is no reward and slight risk in ground jerky... But the potential consequences in my OPINION are too ridiculous to take. I stand by that. In my OPINION, ground meat jerky is the lazy way to inferior product from a texture standpoint, also.

"... your innate sense of self serving superiority complex..."

That would be funny if you had a clue about me... Not being forced to guess when posting does make me sound like I know what I am talking about... But could you please give me some citation for your diagnosis? Is there a clinical definition or did you just trap yourself in some sophomoric alliteration?
art happy to be ignored by some

Oh, and for someone with nearly as many total posts as me, in 40% of the time, I find it amusing when you attack my posting. Have you ever posted anything of value?
art

2/3 Cup Morton Tender Quick
1/2 Cup Pickling Salt
2/3 Cup Morton Hickory Sugar Cure
3 TSP Cayenne Pepper
3 TSP Black Pepper
6 TSP Garlic Powder
3 TBSP Canada Favorite Seasoning
Mix the above ingredients in a bowl and then put in shaker bottles.

I usually �cure� my jerky in a plastic container overnite. I cover the bottom of the container with the jerky cure, put a layer of meat in, sprinkle the top of that layer, place another layer, sprinkle the top of that layer and so on until I have all my meat in there. The next evening I will put it in my dehydrator on 145 degrees and check it periodically.

You can use your oven on the lowest setting and prop the door open with a wooden spoon to allow the air to circulate and not get too warm.
You can use this on ground meat (without any fat added) to make jerky also. For that I use 1 � TBSP of cure and 1/2 cup of ice water per pound of meat. It takes about 5 minutes to get it mixed thoroughly. Wrap it up in plastic wrap or store in a plastic container overnite. You will want a jerkyshooter to do it this way.

You can also add a little liquid smoke to either recipe when curing. The beauty of this is you can change the flavorings to suit your taste as long as long as you keep the basic cure.

Art you don't get it I don't read your rants anymore. yada yada yada is all I hear from you. Your opinions aren't facts, they are just your opinions. Your claim that someone might die from eating something made from ground meat is valid. But don't buy ground meat and eat it. But quit trying to force your fears on others. You missed the drift of my earlier post in your arrogant rant. You might get killed walking across the street. You can get killed driving a car. You can drown in the ocean. Has that stopped you? I would bet not. So quit your crusade ok? I ain't going to bite. I didn't even have to read your post to respond as you are so predictable.

never saw any what does this consist of?

Sorry just another name for Montreal Steak Seasoning. The one I listed is the Tones brand.


Also my apologies to the other members here for turning this into a pizzin match. I just get tired of some members self serving superior attitudes.

Tell ya what Art, let's just bury the hatchet, let bygones be bygones and go fishing. What do you say? I'll buy the fuel and bait.

A trick I learned while making the ground product. If you pack the mixed and cured meat on a non-stick shallow baking pan and freeze for about 3 hours you can slice it to a very uniform size without having to buy and use a jerky shooter. I used to use an eletric knife but a bread knife also works just fine.