Parasites in venison jerky?

[David Stanton]

I've read in a couple of places now that you should freeze venison for 30-60 days to kill parasites, before making jerky.

I have some venison that's been in the freezer for two weeks. I'd like to make some jerky on the bullet now. Is it safe yet?

D

 

[K Kruger]

3 weeks at less than 5F (-15C) is required. Note that there are some types of trichina that infect wild game (not pork) that are not effectively controlled by freezing.

If your jerky will get over 137F then heat will be the control.

 

[David Stanton]

Thanks, Kevin. I didn't know the wigglies were that cold-hardy. I do plan to try to keep the WSM temps down, but maybe I should shoot for 150-160 instead of the 130-140 range I was considering.

David