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I do mine till it's basically dry in the dehydrator.
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This is you? Thanks! I watched this video already. So you don't need to worry about any diseases then even if it's "jerky" and not completely dried-meat?
I do mine till it's basically dry in the dehydrator.
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This is you? Thanks! I watched this video already. So you don't need to worry about any diseases then even if it's "jerky" and not completely dried-meat?
Yep.
If you cook it long enough, meat doesn't have to actutvit the instakill temp as it pasteurizes, thus killing any potential bugs. At twelve hours, not much can survive. Plus it stores easier. It will rehydrate well enough in your mouth.I always check liver on what I catch if I plan to eat it as we do occasionally have tularemia here.
If you cook it long enough, meat doesn't have to actutvit the instakill temp as it pasteurizes, thus killing any potential bugs. At twelve hours, not much can survive. Plus it stores easier. It will rehydrate well enough in your mouth.I always check liver on what I catch if I plan to eat it as we do occasionally have tularemia here. [/quote]
Thanks. Now is "any white at all" on the liver mean to throw out the meat? Sometimes I see a few little white spots so I'm not sure. Only one time did I get a beaver with a lot of white on the liver.
I used to make beaver jerky every year, to take with me on the line. I'd got away from catching beavs because of the work and price of the pelt, but now with three dogs to feed, if I don't make food out of them for us, I'll turn them into dog food. Been feeding a mix of beav and rice to them from some that I found frozen in a freezer and they absolutly love it, and I remember how good it can be. Also gonna try canning some this year!
YOU CAN IGNORE REALITY, BUT YOU CANNOT IGNORE THE CONSEQUENCES OF IGNORING REALITY.
If you cook it long enough, meat doesn't have to actutvit the instakill temp as it pasteurizes, thus killing any potential bugs. At twelve hours, not much can survive. Plus it stores easier. It will rehydrate well enough in your mouth.I always check liver on what I catch if I plan to eat it as we do occasionally have tularemia here.
Thanks. Now is "any white at all" on the liver mean to throw out the meat? Sometimes I see a few little white spots so I'm not sure. Only one time did I get a beaver with a lot of white on the liver.[/quote] To be safe I'd not eat anything with spots on the liver. I'd probably stop handling it as soon as I saw that just to be safe. Cooking might kill it off but I catch plenty of beaver so tossing one won't hurt me.