So what's the best way to keep from getting castor on the meat?

I made some beaver jerky a few years ago and can't figure out what went wrong. I had made it before as jerky, eaten it grilled... But that last time I made jerky I was sick as a dog for a good week. Could really only keep water and Pedialyte down and it took another week of working up from baked potatoes to "regular food"

I just remember eating it straight out of the dehydrator and it was still warm. If I think about it too in depth I still get nauseous. I also don't think I could ever use Allegro's marinade or liquid smoke again as I used that in the jerky.

I liked it anytime I ate it before getting sick, but after that I don't think I'll ever be able to eat it or even jerky again.

Could have been good poisoning from something I ate a day prior, I don't know.. but it is certainly beaver jerky that I associate with one of the worst sicknesses I've had to deal with

Beaver should be handled carefully and thoroughly cooked because they carry giardia.