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Thread: Hare jerky?

  1. #16
    Pure-bred Mutt
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    Diligentia Vis Celeritas
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  2. #17
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    Tularemia, like most nasties that can be found in meat, is killed by heating to a minimum of 75DegC.
    Salt brine should be 2.5 tablespoon of salt per 1kg of meat and just enough water to cover (I put it all in a heavy gauge plastic bag and force all the air out).
    After smoking, put it in a preheated oven at 80DegC for 1/2 an hour and then do your dehydration via whatever method you choose. Or, use a dehydrator on the highest temp setting which I believe gets up to about 30-35DegC.
    Moa Hunter likes this.

  3. #18
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    I know he not looking for recipies, but when i biltong it's vinegar in the fridge 24H (cold acid) Meat basically "cooks" by this alone.
    Then salt and spice into the de-hy for a week or more.

    Any bacteria that survives that, kind of deserves to kill me.
    Bill999 and dannyb like this.
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  4. #19
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    Quote Originally Posted by MB View Post
    Agree with gutting straight away if for no other reason than the smell is awful with delay. What does aging do to the meat and how'd do you cook it? Cheers.
    I always use to gut my hares as time allowed, sometimes the next day, was ok. Then my girlfriend told me to look after my ducks and geese and hares better and it will taste better - so I do. I quickly open up the skin across the back legs, drop the knife, and skin the legs using my thumbs, real easy when warm, push across the back and then take it off to the back/tail. Then grab the skin and literally pull it down towards the head in a tube. Once it gets past the ribs I pick up the knife again, cut through the back steaks at the last rib, cut carefully down both of the last ribs, give it a twist and the front falls off. Split up the tummy, pull the guts out still attached to the front bit, split the pelvis, deal to arsehole so it stays with the guts, job done! When I get back home I take each leg off like a deer, take the back straps off and remove the silver skin. Then put all the nice tidy bits on a rack in the fridge for about 10 days. If you cover it with a tea towel it doesnt tend to dry off on the outside. Make sure there are gaps between each bit, and the rack keeps it off whatever you've got under it.

    Then treat it like good venison steak, fry it fast and hot, medium rare. Or put the legs in a camp oven on the fire for the day. Throw in some onions etc, some flavouring like you do for a stew, dont have to be too adventurous or a master chef, just make it like grandma use to, a few veggies etc. After a day slow cooking on top of the fire, its amazing.

    But the one method I really like is to grab one of those off the shelf Teriyaki Sauce/Marinade mixes from the supermarket. Marinade your back steaks whole for about 30 minutes, and save a little bit of the marinade. Then quickly grill just one side of the steak on one of those grill frypans that have the ribs along the bottom. You dont want to cook it, just get the process started and brown one side quick and fast. Then with it hot, roll it up in a rasher or 2 of bacon and put just an little extra marinade on the steak half way through rolling it. Then put it on an oven tray and cook it on bake for about 30-35 minutes @180. Absolutely delicious and oh so easy to do.
    MB and dannyb like this.

  5. #20
    Member HILLBILLYHUNTERS's Avatar
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    Quote Originally Posted by MarkN View Post
    "Now go and smite Amalek, and destroy utterly all that they have, and spare them not, but slay both man and woman, infant and suckling, ox and sheep, camel and ass"
    I'm finding this interesting

  6. #21
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    Quote Originally Posted by hotbarrels View Post
    Tularemia, like most nasties that can be found in meat, is killed by heating to a minimum of 75DegC.
    Salt brine should be 2.5 tablespoon of salt per 1kg of meat and just enough water to cover (I put it all in a heavy gauge plastic bag and force all the air out).
    After smoking, put it in a preheated oven at 80DegC for 1/2 an hour and then do your dehydration via whatever method you choose. Or, use a dehydrator on the highest temp setting which I believe gets up to about 30-35DegC.
    If Tula is killed with moderate heat, then the suggestion of heating it in the oven is very sensible. It is a shame we now have this disease in NZ, yet another incursion that we now have to be aware of.
    'Bother' said Pooh, as he chambered another round ... Wong Far King Way

  7. #22
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    Quote Originally Posted by MarkN View Post
    From a Chef's point of view, Jerky is Jerky, whatever the meat and most commercial brands, have a good dose of MSG along with the salt, sugar and other flavourings.

    Regarding the potential for disease and parasites etc, all wild meat is potentially carrying something, in fact they all do, but our digestive systems, deal with all but the most nasty, of the possible bad bugs.

    The process of making Jerky means that the initial salt (and sugar) is present in such concentrations, that nasties are killed right then, when the meat is further dried, the lack of water kills what ever may be left.

    So in my view, a hunter's inspection of what he's just killed, check liver, check colour, check for rotting, etc, will be enough to ensure that the meat (deer/goat/rabbit/moose) is OK to eat. I can't see why Hare would be any different.

    And I quite like a young possum too, older ones can be a bit strong Possums eat all the good bits in the bush.

    It is worth remembering that Bacon is just salted pork (belly cut) from when they used to put a pig in a barrel and fillet it up with brine, on the sailing ships of old. They didn't put Nitrates and Nitrites in it until fairly recently. Before then, Bacon was pale, not pink.
    In light of our collective references to Leviticus, I am surprised that Bacon is mentioned, pork not being unclean but an abomination before God ( which does beg the obvious question about creating swine in the first place )
    'Bother' said Pooh, as he chambered another round ... Wong Far King Way

  8. #23
    Member Micky Duck's Avatar
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    yawn...another thread soon to dissapear..
    hare meat is VERY similar to venison if you treat it the same way...back straps with silerskin removed,same as you do venison backsteaks ,are devine when quick fried.


    as for the other "topic of discussion" ...the amelex sacrificed children if my memory serves me correctly.....
    kukuwai likes this.

  9. #24
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    Quote Originally Posted by hotbarrels View Post
    Tularemia, like most nasties that can be found in meat, is killed by heating to a minimum of 75DegC.
    Salt brine should be 2.5 tablespoon of salt per 1kg of meat and just enough water to cover (I put it all in a heavy gauge plastic bag and force all the air out).
    After smoking, put it in a preheated oven at 80DegC for 1/2 an hour and then do your dehydration via whatever method you choose. Or, use a dehydrator on the highest temp setting which I believe gets up to about 30-35DegC.
    That should read 80-85DegC, not 30-35

    I've got 2.5kg of beef round jerky in the smoker now, should be finished around midnight.

 

 

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