tejaschaos
Woodsman
Reged: 08/05/06
Posts: 184
Loc: Caddo Mills, TX
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My wife recently bought a dehydrator so we can start making deer jerkey. Everything I've read says venison should be cooked thouroughly to 160. The temp on this dehydrator only goes up to 145... I cooked a batch at 145 for 8 hours and it turned out OK, a little dry, but not bad. Is there a concern for E coli if the meat is not cooked to 160? Also, will deep freezing venison for several months kill off any threat of E coli?
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BigBow
Veteran Tracker
Reged: 10/12/04
Posts: 2932
Loc: MEXICOOOOOOO!
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no worrys...if handled properly at time of kill / butchering
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"Well it ain't no chainsaw bearing clown, so what do I got to fear."
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Brother in-law
Extreme Tracker
Reged: 07/08/07
Posts: 4470
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I just started dieing from ecoli last week but it wasn't from jerkey. I would have died a long time ago if there was anything to worry about. You will be alright, and quit reading its bad for you. 
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Sethfish
THF Trophy Hunter
Reged: 09/29/05
Posts: 5705
Loc: Corinth, Texas
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E coli is the main ingredient of MSG.
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I am what Willis was talking about!
is is what a was was when it was still an is
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cajundave
Veteran Tracker
Reged: 05/15/07
Posts: 2020
Loc: Metro Mess
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Quote:
E coli is the main ingredient of MSG.
Doesn't the "S" stand for salmonella?
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That's why they call it hunting and not killing!
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Sethfish
THF Trophy Hunter
Reged: 09/29/05
Posts: 5705
Loc: Corinth, Texas
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I caught a salmon named ella in Alaska, seasoned it with MSG. It seemed to tone down the E coli to a manageable level. 
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I am what Willis was talking about!
is is what a was was when it was still an is
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cajundave
Veteran Tracker
Reged: 05/15/07
Posts: 2020
Loc: Metro Mess
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Quote:
I caught a salmon named ella in Alaska, seasoned it with MSG. It seemed to tone down the E coli to a manageable level.
 
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That's why they call it hunting and not killing!
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DCS
Tracker
Reged: 10/02/06
Posts: 797
Loc: Angleton, Texas
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Just put a little extra garlic powder on that E Coli and it will flavor right up 
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