Penn State Arts Fest Beef Jerky

Introduction

Hunting and fishing are some of Pennsylvania's most popular outdoor activities. While most outdoors people hunt or fish for sport, many of them also practise information technology to provide nutrient for themselves and their families. The meat from hunted animals, birds, or fish is processed and either prepared for immediate consumption or preserved for later consumption.

Those who field clothes animals, fish, and birds and transport them from the field are often unaware of the potential risks associated with foodborne pathogen contamination. Equally with whatever perishable meat, raw or undercooked game meat can contain harmful bacteria such as salmonellae and pathogenic strains of Escherichia coli. These bacteria, ofttimes associated with the gastrointestinal tracts of animals, can cause disease in humans when ingested. Contagion of meat or fish may occur through the initial wound equally well as during field dressing, handling, and transport. Bacterial numbers will increase on the meat, especially if held at improper temperatures. If the meat is not properly cooked or preserved, or if cantankerous-contamination occurs, there is an increased risk that these pathogens volition exist ingested, often resulting in foodborne illness. Therefore, proper treatment of game meat or fish from the field or stream to the table is extremely important. This publication contains guidelines and hints to help yous make sure the food you are consuming was handled and prepared safely.

The Importance of Temperature Control

Bacteria exist everywhere in nature—in the soil, air, h2o, and our food—and information technology tin can grow on that food when the temperature is right considering information technology provides the nutrients and other conditions bacteria need to grow. Temperature control plays a critical role in keeping food safe and is essential for the prevention foodborne illness.

Bacteria grow almost apace in the range of temperatures between 40°F and 140°F (4°C and 60°C)—in some cases, doubling in number every 20 minutes. This range of temperatures is ofttimes called the "temperature danger zone."

Temperatures beneath 40°F (4°C) will slow the growth of the leaner but volition non kill them. Leaner capable of causing foodborne illness either practise non grow at these refrigerator temperatures or grow very slowly. Withal, spoilage leaner, yeasts, and molds volition abound and cause the meat or fish to spoil over time. Later on days of refrigerated storage, meats may develop uncharacteristic odors or colors and/or may get sticky or slimy.
Ever use a refrigerator/freezer thermometer to verify that the temperature of the refrigeration unit of measurement is below 40°F (4°C).

Properly handled and prepared game meat, birds, or fish stored in a freezer at 0°F (-eighteen°C) volition final up to a year or so. Freezing prevents bacterial growth, simply it does not kill them. One time thawed, these bacteria tin again become active and multiply to levels that may lead to foodborne affliction. Therefore, thawed meats should be handled in the same manner every bit fresh meats. Be sure to thaw frozen meats properly—either in the refrigerator, in a microwave, or if vacuum packaged, nether cold, running water, merely never at room temperature. Cook the meat quickly after thawing is completed.

When storing and handling meats, preventing cross-contamination is important. Forestall meat juice from dripping onto other food items in the fridge and clean all surfaces and utensils that come up in contact with the raw meat or its juices with hot, soapy water and rinse well.

Always cook raw game meat, birds, and fish to the proper internal temperature. This internal temperature must exist reached or exceeded during baking, roasting, frying, or boiling in order to destroy leaner that can cause foodborne disease. When roasting meat and poultry, utilise an oven temperature no lower than 325°F (163°C). Melt ground meats to an internal temperature of at least 160°F (71°C). Cook game bird breast meat to an internal temperature of at least 165°F (174°C). Use an instant-read meat thermometer to ensure that all meats have reached the proper internal temperature.

An uncommon just severe parasite that may exist associated with bear and wild pigs from N America is Trichinella spiralis. The parasite can be inactivated past freezing the raw meat for at to the lowest degree three weeks prior to consumption. Cooking also will destroy the parasite. So, bear or wild pig meat should be cooked using the same temperature guidelines as other meats such equally venison.

One time cooked, it is important to cool the meat downwardly rapidly and so shop it at refrigeration temperatures if the nutrient will non be consumed immediately. Spore-forming leaner, such equally Clostridium botulinum and Clostridium perfringens, are a risk in cooked meat items that are not properly chilled and stored.

Prophylactic food-treatment practices are a good defense confronting foodborne disease. Because we know how different temperatures affect the growth of bacteria in our nutrient, we tin protect ourselves and our families from foodborne illnesses by properly treatment, cooking, and storing game meat, birds, or fish at safe temperatures.

The Temperature Danger Zone: 41–140°F (5–lx°C)

Processing of Wild Game or Fish

Aging

Aging of meat (also referred to as seasoning, ripening, or conditioning) is the practice of holding carcasses or cuts under depression controlled temperature and humidity for several days to enhance flavor, tenderize, and consummate curing reactions. Some game meat is aged to enhance season and tenderness, which occurs when enzymes intermission downwards or degrade circuitous proteins in the muscle over time (come across the graph below). Poultry and fish are seldom anile. The tenderization process stops one time meat is frozen and does not resume when the meat is thawed.

Meat from game animals is generally less tender than that of domestic animals because of the exercise wild animals exert in foraging for nutrient and the depression-energy diet they eat. Tenderness is related to the age of the brute and to the muscle location in the carcass. The most tender meat comes from immature, healthy animals. The condition of the brute immediately before harvest likewise affects the quality of the meat. For example, if an animal has run a long altitude before being killed, its meat may exist darker in color (brown to purplish blackness), sticky, or gummy in texture. The pH of the meat is also college in these animals because the energy stores in the muscle are depleted, whereas the pH of meat of rested animals is 5.6–5.viii. The increase in pH reduces the overall meat quality and increases the potential for bacterial growth.

Meat that is to exist ground, cured, or made into sausage or bologna does non need to exist anile since farther processing tenderizes the meat. Seldom, a noticeable difference occurs in tenderness when game meats are aged for prolonged periods. Aging is non recommended for a carcass with little or no fatty covering, as the carcass may dry out out during the aging process. If y'all cull to melt your game by braising, roasting, or stewing, so aging is not necessary since moist heat cooking also tenderizes the meat. It is possible to age meat packaged in vacuum numberless and stored in refrigeration. I pick is to select those cuts that will be cooked past dry heat (i.eastward., backstrap/loin or sirloin muscles) and age them while others may go to the meat grinder.

If you volition be aging a carcass at domicile or a army camp, exit the hide on to protect against excessive dehydration, discoloration, and contamination from clay, insects, leaves, bacteria, mold, etc. The tenderization benefit of crumbling will cease if the carcass freezes. State laws require that the hide exist removed earlier processing at commercial processors. If you age at home, remember to practise so in make clean, cool, well-ventilated areas free from gas, oil, or paint odors, as the meat may absorb them.

Aging for 5–7 days should meliorate tenderness without undue spoilage. It is extremely of import, however, to historic period game carcasses or meat under refrigerated conditions [at a temperature beneath 40°F (4°C)]. Although the action of the tenderization enzymes is much faster at warmer temperatures [greater than twoscore°F (iv°C)], spoilage occurs more quickly and bacteria of public health concern (Salmonella, pathogenic East. coli) also abound much faster. Aging at warmer temperatures can present both meat quality defects and health hazards. "Off" odors associated with aged carcasses generally are indicative of microbial growth. Under these circumstances, it is advised that the meat be discarded. Even if cooked, the meat will be objectionable and may present wellness hazards.

Aging birds is a matter of personal preference. If you make up one's mind to age, hang gutted birds by the feet in a cool [<forty°F (four°C)], dry out, airy place for no more 2–3 days. You can dust feathers with charcoal and/or cover with cheesecloth to protect from insects.

Human relationship between meat tenderness and aging.

Cutting/Processing

If yous intend to apply a meat processor, you should schedule arrangements with a licensed, reputable establishment ahead of time to ensure your carcass will be handled, processed, and stored properly. It is likewise your responsibleness to apparel and remove the hide of the carcass before inbound the processing or refrigerated areas of the licensed institution. Some custom processors may permit y'all to deliver hide-on carcasses and will remove it for a fee. Processors must follow several regulations:

• Any game carcasses stored in licensed establishments must exist contained and handled then that at that place is complete separation from domestic meat, poultry, and meat products.
• The licensed establishment must provide the USDA a written list of days and times when game carcasses are candy.
• Any equipment used to process game carcasses or meat must be thoroughly cleaned and sanitized earlier it can be used for processing domestic meat, poultry, and meat products.

Most meat processors will do the job of cutting and wrapping your meat for the freezer. Information technology's a skillful thought to let the processor know what cuts you want, the thickness of steaks, etc. Some processors likewise will make boneless cuts. Although they are more expensive, y'all'll end up with higher-quality cuts that are easier to store and serve.
If you cut the carcass yourself, make sure you take a clean, roomy, well-ventilated place to work, likewise every bit a clean, sharp knife and saw. Take boiling water available to make clean your knife, every bit it will be dirtied as you lot cut. Exist sure to separate unabridged muscles, go along the knife shut to the bone, and cut across the grain when making roasts and steaks. Boneless cuts volition use up less space in a freezer and are easier to wrap and carve. Specific cuts and areas for cutting large game animals are illustrated beneath.
The cutting method for big game carcasses (Field, 1983) is as follows:

A to B.

Remove the neck and shoulder. You may want to bone out the muscle for ground meat.

C to D.

Separate the shoulder from the rib between the 5th and sixth ribs (counting from front of carcass).

East to D.

Remove the brisket and foreshank only above the elbow articulation. Arm and blade roasts may be cut and trimmed. Portions of the shoulder non suitable for roasts and foreshank may be boned for basis meat.

F to Grand.

Cut the leg from the loin, leaving one vertebra on the leg. Sirloin steaks and os-in leg roasts are made from these cuts. The hind shank and trimmings may be boned and used for ground meat.

H to I.

Separate the rib and brusk-plate from the flank and loin past cutting between the twelfth and thirteenth ribs.

J to K.

The rib is separated from the breast by a ½-inch ventral cut to the blade bone on a line parallel to the dorsum. The flank and chest may be boned for footing meat; however, this is advised against since information technology exposes meat that may take been contaminated during dressing. Equally well, information technology is non advised to os out ribs for the same reason.

K to L.

The flank is removed from the short loin by cutting adjacent to the tenderloin. The rib and loin may be cut into steaks.

One time the cuts are made, you can further process the muscles to steaks, roasts, sausage, bologna, etc.

Location of various cuts on a carcass.

Curing

Curing is defined equally adding common salt, table salt brine, nitrites, and sometimes carbohydrate, spices, and other ingredients to a meat, poultry, or fish product. Game meats, birds, or fish are cured for three main reasons: preservation, flavor, and color. Just properly butchered and thoroughly cooled meats should be cured.

To preserve meat and poultry, you must inactivate and destroy the undesirable microorganisms on the meat surfaces that cause spoilage and foodborne illnesses. Many techniques help in this procedure, including smoking, cooking, drying, spooky, and adding cure ingredients. One of the most constructive is introducing salt into the meat. The salt curing process requires careful temperature command. The temperature must be warm enough to permit the salt to penetrate the meat, only cold enough [under 41°F (5°C)] to prevent decomposition. The resistance of different types of bacteria to salt varies widely. The growth of some bacteria (east.g., Salmonella) is inhibited by salt concentrations as low as three percent, whereas other types (e.g., Staphylococcus) are able to survive in much higher concentrations. Fortunately, low common salt concentrations inhibit the growth of many of the undesirable organisms usually found in cured meat and poultry products.

Nitrite, another compound associated with curing, is a highly reactive chemical that interacts with several of the components in meat, including pigments, protein, and fatty. Nitrite also provides an important antimicrobial effect, preventing the outgrowth of Clostridium botulinum and the germination of its deadly toxin. To date, no other single chemical additive can perform all the functions of nitrite in cured meat. Nitrites are used in very low levels in cured meat products and therefore practise non pose a health take chances.

The season of cured meats is thought to be a blended of the flavors of the curing agents and those developed by bacterial and enzymatic action. Sugar is added to many cured products; nonetheless, it is a minor part of the blended season. It serves by and large to reduce

the harshness of the tremendous amount of common salt in cured meat and poultry. Sugar also plays an important role every bit food for the flavor-producing bacteria of meat during long curing processes. Another likely cause of the feature flavor of cured meat, poultry, and fish products is the effectiveness of nitrite in retarding lipid oxidation and the development of "off" flavors.

Smoking as well gives the product a feature flavor, which can be varied slightly with cure and types of fume. In addition to smoke generated from hardwoods or liquid smoke, a fume-flavoring solution can exist sprayed onto meat food products during the cooking process.

Developing and maintaining a stable crimson colour is very important in cured and smoked-meat operations. Sodium or potassium nitrate (also known as saltpeter or saltpetre) or nitrite, the cure amanuensis used to procedure cured meats, is responsible for the development of this color. Nitrate is used sometimes every bit a source of nitrite. The farther reduction of nitrite to nitric oxide, which reacts with myoglobin (muscle pigment) to produce the cured color, is afflicted by several environmental weather such as temperature, moisture content, salt content, and pH. The time required for this color to develop may be shortened with the apply of cure accelerators such every bit ascorbic acid or a derivative, erythorbic acid or a derivative, sodium ascorbate, and sodium erythorbate. Cure accelerators speed up the chemical conversion of nitrous acid to nitric oxide, helping to ensure a complete cure reaction. They as well serve as oxygen scavengers that prevent the colour of cured meat from fading in the presence of sunlight and oxygen.

Curing Methods for Game

There are several general methods of curing, with a number of modifications for each method. These methods include pickle curing, dry curing, dry salt curing, or application of curing solutions by osmosis, sew together pump, spray pump, artery pump, and automobile pump.

Pickle Curing

A typical pickle curing solution could include water and table salt (called a "plain" or "salt" pickle); water, salt, nitrate, and/or nitrite; or water, common salt, nitrate, and/or nitrite to which sugar has been added (a "sweetness" pickle). Other ingredients could be added to heighten season. A basic brine solution generally consists of ane pound of brownish sugar, ii pounds of uniodized salt, and three gallons of water. Use a noncorrosive container to agree the alkali and meat during the curing procedure. Wood, crockery, stainless steel, or plastic containers work well. Place the meat in the container and cascade the brine over it until it is covered. If the meat floats, yous may accept to identify a weight on it to continue it submerged. Turn the meat in the brine periodically to cover all surfaces.

Dry Curing

Dry curing involves the rubbing and packing of meat in salt and other compounds for considerable periods of time. Dry curing materials might include salt alone; salt, nitrate, and/or nitrite; or common salt, nitrate, and/or nitrite with sugar. One instance of a dry out cure is dry out carbohydrate cure:

Dry Saccharide Curing

A total concentration of the following ingredients (the "8–3–2–1 formula") is applied directly to the meat surface:

• eight pounds table or curing salt
• 3 pounds cane saccharide
• 2 ounces sodium or potassium nitrate (saltpeter)
• 1 ounce sodium nitrite

Use i ounce of 8-three-2-ane formula for each pound of meat. Place rubbed meats in boxes under refrigerated [<40°F (iv°C)] conditions. Cure 7 days per inch of meat thickness.

Dry Salt Curing

Some other modification of the dry curing method, commonly referred to as dry salt curing, involves salt merely or salt plus nitrate. Just before being covered with the dry mix, the meat may be momentarily moistened to facilitate penetration of the salt into the musculus.

Injecting or Pumping

The purpose of injecting or pumping is to distribute pickle ingredients throughout the interior of the meat to cure it from the inside out as well every bit from the exterior in. This protects the meat against spoilage and provides a more even curing. In one case the brine solution is practical by any of the methods described below, curing should accept place in a refrigerator or cool room at temperatures less than 35°F (2°C). Rearrange the meat at to the lowest degree once during the curing process to ensure fifty-fifty distribution of the cure into the product. Do non recycle the brine because of the possibility of bacterial growth over time.

V full general methods are used to apply curing solutions to meat and poultry cuts:

1. Osmosis involves covering the meat cuts with dry cure or completely submerging them in a curing solution for an extended period of time. Using this method, the alkali soaks the meat approximately ½ inch per 24 hours. Thus, the cure does not penetrate deeply into the meat with this method. For pieces of game meat or birds more than ii inches thick, pumping with brine is advised (see beneath). Cure ¼- to ½-inch-thick slices or slabs for at least 24 hours.
2. The stitch method involves injecting curing solution deep into the muscles with a single-orifice needle. With this method, yous can rapidly get deep penetration of the solution into the product. Showtime by scrubbing the pump in warm, soapy water and rinsing information technology. Then, to keep the pump sanitary while pumping meat, do not bear upon the needle with your hands or lay it downwards. When not in utilize, the pump needle should be placed finish-down in the container that holds the pickle. To use information technology, depict the pump total of pickle and insert the needle all the fashion into the meat. Button with slow, even force per unit area. Equally pickle is forced into the meat, draw the pump toward you to distribute the pickle as evenly as possible. Always fill the pump full of pickle to prevent air pockets. The meat will bulge a trivial, and a small amount of pickle volition run out of it when the pump is withdrawn. To finish this, compression the needle holes together with your thumb and forefinger for a few seconds. Use three or four pumpfuls of pickle for legs and shoulders that weigh x–15 pounds and 5 or half-dozen pumpfuls for those that weigh 15–25 pounds.
3. Spray pumping is a variation of the stitch method that uses a needle with many orifices to allow for more uniform distribution of the pickle throughout the product.
4. Avenue pumping is the introduction of the curing solution into the natural circulatory system of the muscle. Forcefulness a pickle solution into the femoral avenue by means of a small needle attached to a hose and pump that exerts 40–fifty pounds of pressure. Artery-pumped meats can exist rubbed with a dry cure mix or placed in a pickle solution for 5–7 days to complete the curing process.
5. Car pumping uses a machine with many needles for injecting product with curing solutions. This method is considered efficient and economical and is used primarily for curing big volumes of meat.

Curing ingredients such every bit Morton's Quick Cure can be establish in many rural grocery stores or ordered through your local supermarket. About outdoor catalogs also carry seasoning and curing products, or you tin can purchase these ingredients through your local butcher store.

Later the meat, poultry, or fish product is cured, soak it in cold (<xl°F) water for thirty minutes to 2 hours. This process is known as clearing. It removes excess salt from the surface and equalizes the common salt content in the meat. The thicker the meat, the longer the clearing time should be. After clearing, thoroughly bleed the cured production. At this indicate, the cured product is usually cooked, either with or without smoke.

Smoking

Smoking is cooking nutrient indirectly in the presence of a fire, though the food's proximity to the heat source tin can vary. It tin can exist done in a covered grill if a pan of water is placed beneath the meat on the grill; meats also tin can be smoked in a "smoker," an outdoor cooker especially designed for smoking foods. Smoking is much slower than grilling, so less-tender meats do good from this method, and a natural fume flavoring permeates the meat.

Depending on the method, some products may be cooked and smoked simultaneously, smoked and dried without cooking, or cooked without smoking. Smoke may be produced by burning wood chips or using an approved liquid smoke grooming. Liquid fume preparations also may exist substituted for smoke flavor past adding them directly onto the product in lieu of using a smokehouse or another type of smoking vessel.

Information technology is important to employ a meat thermometer to ensure that the nutrient has reached a condom internal temperature.

Smoking Large Game

Smoking adds flavour to large cuts of meat and keeps them tender. Information technology can require upwardly to 8 hours, depending on the meat'due south size and dimensions and the outdoor air temperature. Use high-quality charcoal to build a hot fire. Pile most 50 briquettes in the middle and when they are covered with gray ash, push them into two piles. Center a pan of water between the piles.

Place the meat on the grill over the water pan, shut the lid, and keep the grill vents open. Add about 10 briquettes every hour to maintain the temperature in the smoker to between 225°F and 300°F (107°C and 149°C) for safety. Fume until the internal temperature of the meat reaches a minimum of 165°F (74°C). Use a meat thermometer to check the temperature in the thickest function of the meat.

Forest chips such equally mesquite can be used for additional flavor. Using dry chips at the offset creates a fast fume; wet them later for sustained heat. Hardwoods such as hickory, maple, chokecherry, oak, or apple tree are all-time for smoking. Never use a soft forest such as pine because the resin tars will produce "off" flavors. Be sure to keep h2o in the pan to ensure 80–90 percent humidity, which will foreclose weight loss and drying of the meat.

Smoking Fish

Note: The following information is recommended for salmon, rockfish, and flatfish (sole, cod, flounder). Safe processing times for other smoked fish have not been developed.

Whether caught or purchased, fish tin exist smoked successfully at abode; though fish smoked without proper salting and cooking can cause food poisoning. The leaner that crusade botulism food poisoning could start to grow after 2–iii weeks in refrigeration. For long-term storage, smoked fish must be frozen or canned. Canning is preferred past many who smoke fish at home, and the fish must be processed in a pressure canner to destroy Clostridium botulinum spores. Unfortunately, the length of processing fourth dimension needed to guarantee safety can impact the quality of home-canned smoked fish. Canning tends to dry the fish, darken the color, and intensify the smoked flavor; reducing the processing time to lessen these undesirable quality changes is unsafe. Instead, the smoking procedure must be modified.

For all-time quality, fish that volition exist canned should be smoked for a shorter fourth dimension than ready-to-eat products. Lightly smoked fish must be promptly canned to ensure that it will be prophylactic and of top quality. Information technology should non exist eaten before it is canned, every bit some bacteria survive the short smoking procedure and are destroyed only during canning. If you plan to can your fish, the following smoking procedure will give the all-time results.

Preparing Fish for Smoking

Unlike species of fish require different preparation techniques. Salmon unremarkably are prepared by removing the courage and splitting them. Basic usually are not removed. Rockfish and flatfish such equally sole, cod, and flounder should exist filleted.

Y'all'll demand about ⅔ pound of smoked fish for each one-pint canning jar. About 1½–3 pounds of whole fish will yield this corporeality of smoked fish, depending on the amount of waste removed such equally the head, tail, fins, and entrails. Exist sure to employ good-quality, business firm fish. Smoking and canning won't amend poor quality! Continue fish refrigerated or on ice before smoking.

Clean all fish thoroughly to remove blood, slime, and bacteria. Keep fish common cold at all times, simply do not refreeze. Remove scales and skin, if desired. Cut prepared fish into pieces that will fit vertically into pint canning jars, about 1 inch shorter than the jar acme. Table salt will be more uniformly absorbed if pieces are of a like size.

Salting

Soaking fish in a strong common salt solution (alkali) earlier smoking will give a good surface texture and retard surface spoilage. For each ii–3 pounds of prepared fish, dissolve 1 cup of salt in seven cups of water. Soak thin pieces of fish (½ inch at the thickest point) for about 5–10 minutes. Larger, thicker pieces of fish (over ½ inch thick) will need 30–45 minutes of soaking.

Note: If y'all want less salt in the finished product, reduce the brining time and fume for no longer than 1 hour. Exist sure to can lower-table salt fish immediately afterwards smoking to ensure safety.

Smoking for Canning

Considering smoke alone is non an effective preservative under nigh conditions, small manufactory-made electric or charcoal smokers are suitable but for smoking fish that also will be canned. Lightly smoked fish for canning doesn't have to accomplish the internal temperature required for ready-to-eat products, which is 160°F (71°C) for at least thirty minutes.

Smoke the corporeality of fish that y'all program to tin that aforementioned day. Fume fish for up to 2 hours, depending on the level of smoke flavour desired. Since lightly smoked fish isn't prophylactic to swallow, don't taste it to see if it's done. The all-time way to judge doneness is to mensurate weight loss. Weight is lost as moisture evaporates during smoking.

A 10 percent weight loss yields a moist, good-quality product after canning. The moisture loss in almost fix-to-eat smoked fish is mostly twenty–30 percent. Lightly smoked oily fish such equally black cod volition seem very moist because of their college fatty content. You can measure weight loss easily with a kitchen calibration. Calculate the percentage of loss by comparing the difference in the weight of 1 piece of raw fish before and afterwards smoking. Do the following:

1. Weigh a piece of fish earlier smoking (A).
2. Weigh the same piece of fish after smoking (B).
3. Subtract the ending weight (B) from the beginning weight (A) to calculate the weight lost (C).
4. Divide the weight lost (C) by the offset weight (A) to get the result (D).
5. Multiply the result (D) by 100 to summate the per centum of weight loss (E).

For instance:

8 ounces showtime weight (A) –7 ounces ending weight (B) = 1 ounce weight lost (C)
1 ounce (C) ÷ viii ounces (A) = 0.125 (D) 0.125 (D) x 100 = 12.5 percent (Eastward)

This 12.5 percent weight loss would yield a adequately moist piece of smoked fish later canning. A 20 to 30 percent weight loss would be too dry after canning.

Note: If your smoked fish cannot exist processed immediately, refrigerate it for processing subsequently that twenty-four hour period. If canning volition be delayed for more than 1 24-hour interval, freeze the fish. Frozen smoked fish must be thawed to refrigerator temperature before canning. Thaw fish in the fridge, non on the counter.

Smoking Game Birds

Smoking can add new flavor, convenience, and increased shelf life to your game meat. Game birds tin can exist processed in a salt brine, in which the salt has been smoked or to which liquid smoke has been added, and cooked in a habitation oven without a special smokehouse. Using another method, the meat is cured in a carbohydrate and salt brine and and then smoked using hardwoods. While more cumbersome, the smoke flavor penetrates the meat, resulting in a better flavor.

Heat the carcass at 140°F (60°C) for 30 minutes, and then turn on the fume, increment smokehouse humidity by placing pans of h2o over the heat source, and heat at 150°F (66°C) for one hour. Turn off the smoke and heat at 170°F (77°C) for two hours followed by a 185–200°F (85–95°C) smokehouse air temperature until the internal temperature reaches 165°F (74°C), every bit measured by a meat thermometer.

Smoking will give the game birds a light chocolate-brown colour and smoky scent. Subsequently smoking, the meat must be refrigerated at temperatures lower than 40°F (4°C). Smoked birds may go along for up to 3–four weeks in a refrigerator. If the product will not be consumed immediately, freeze for upwardly to 6 months. Because of the rancidity and stale, "off" flavors associated with poultry fatty, it is not brash to shop game birds much longer than half-dozen months.

To serve your smoked production, reheat in a conventional oven at 275–325°F (135–163°C) for 15–20 minutes per pound of product. Cover the meat with foil to retain the moisture and eliminate the need for basting.

Canning

Just proficient-quality properly cleaned and cooled game or fish should be canned. To ensure prophylactic of canned meats or fish, all jars or cans must be processed in the pressure canner at the correct pressure level to achieve a sufficiently high temperature for a long enough fourth dimension to kill all bacteria that cause spoilage or food poisoning. Penn Land Extension's "Let's Preserve: Home Canning Nuts" fact canvas provides instructions on using a pressure canner. Large game animals are canned like beefiness, and small game animals and birds similar poultry. Either blazon of meat can exist raw packed or hot packed.

Before starting any canning projects, information technology is advisable to (ane) have your local extension office bank check and calibrate your dial gauge; (2) use simply quality canning equipment: standard glass mason-type jars and a two-piece flat hat and screw band; and (iii) follow the manufacturer'due south directions for safe operation of the canner. For detailed canning instructions, consult the USDA publication Complete Guide to Home Canning: Guide 5, Preparing and Canning Poultry, Reddish Meats, and Seafoods (2015 revision) or Penn State Extension'due south " Let'south Preserve: Meat and Poultry " fact sail.

Canning Small Game Animals and Birds

Cull freshly killed and dressed healthy animals or birds. Soak dressed meat for 1 hour in cold water containing 1 tablespoon of salt per quart, and and then rinse. Remove backlog fatty. Cut meat into suitable sizes for canning. Can with or without bone.

For hot pack, boil, steam, or bake meat until most two-thirds done. Add 1 teaspoon salt per quart, if desired. Fill jars with cooked meat pieces and hot broth, tomato juice, or h2o, leaving one¼ inch of headspace.

For raw pack, add one teaspoon salt per quart, if desired. Fill up jars loosely with raw meat pieces, leaving i¼ inch of headspace. Do not add liquid.

Follow the recommendations in the tables below for additional data near canning meat safely.

Canning Large Game Animals (Strips, Cubes, or Chunks)

Choose high-quality chilled meat. Remove excess fat. Soak strong-flavored wild meats for 1 hour in brine water containing i tablespoon of salt per quart. Rinse. Remove large bones.

For hot pack, precook meat until rare past roasting, stewing, or browning in a pocket-size amount of fat. Add 1 teaspoon of table salt per quart, if desired. Fill jars with pieces and add together boiling goop, meat drippings, water, or love apple juice, leaving 1 inch of headspace.

For raw pack, add together 1 teaspoon of salt per quart, if desired. Fill up jars with raw meat pieces, leaving 1 inch of headspace. Do non add together liquid.

Adjust lids and process following the recommendations in the tables beneath, according to the canning method used.

Canning Footing or Chopped Meat

Choose fresh, chilled meat. With venison, add one function loftier-quality pork fat to iii or iv parts venison earlier grinding. Use freshly made sausage, seasoned with table salt and cayenne pepper (sage may cause a bitter "off" flavor). Shape chopped meat into patties or balls or cut case sausage into iii- to 4-inch links. Cook until lightly browned. Basis meat may be sautéed without shaping. Remove excess fat. Make full jars with pieces. Add humid meat broth, tomato plant juice, or water, leaving one inch of headspace. Add together 1 teaspoon of salt per quart to the jars, if desired.

Adjust lids and process post-obit the recommendations in the tables below, co-ordinate to the canning method used.

Table ane. Recommended Process Time for Canning Strips, Cubes, or Chunks of Meat in a Dial-Estimate Pressure Canner

Fashion of pack	Jar size	Time (min)	Canner Pressure (PSI) at altitudes of: 0-2,000 ft	Canner Force per unit area (PSI) at altitudes of: two,001-iv,000 ft	Canner Pressure (PSI) at altitudes of: 4,001-half dozen,000 ft	Canner Pressure (PSI) at altitudes of: 6,001-8,000 ft
Hot or Raw	Pints	75	11 lbs	12 lbs	xiii lbs	fourteen lbs
Hot or Raw	Quarts	90	11 lbs	12 lbs	xiii lbs	xiv lbs

Source: USDA Complete Guide to Home Canning (2015)

Table ii. Recommended Process Fourth dimension for Canning Strips, Cubes, or Chunks of Meat in a Weighted-Gauge Pressure Canner

Manner of pack	Jar size	Fourth dimension (min)	Canner Force per unit area (PSI) at altitudes of: 0-1,000 ft	Canner Force per unit area (PSI) at altitudes of: Higher up ane,000 ft
Hot or raw	Pints	75	ten lbs	xv lbs
Hot or raw	Quarts	90	ten lbs	15 lbs

Source: USDA Complete Guide to Abode Canning (2015)

Table iii. Recommended Process Time for Canning Ground or Chopped Meat in a Dial-Guess Pressure level Canner

Style of pack	Jar size	Time (min)	Canner Pressure (PSI) at altitudes of: 0-2,000 ft	Canner Pressure (PSI) at altitudes of: 2,001-iv,000 ft	Canner Pressure (PSI) at altitudes of: 4,001-half dozen,000 ft	Canner Pressure (PSI) at altitudes of: 6,001-8,000 ft
Hot	Pints	75	11 lbs	12 lbs	13 lbs	14 lbs
Hot	Quarts	90	11 lbs	12 lbs	13 lbs	14 lbs

Source: USDA Consummate Guide to Home Canning (2015)

Tabular array iv. Recommended Process Time for Canning Ground or Chopped Meat in a Weighted-Gauge Force per unit area Canner

Way of pack	Jar size	Time (min)	Canner Pressure (PSI) at altitudes of: 0-1,000 ft	Canner Pressure (PSI) at altitudes of: To a higher place 1,000 ft
Hot	Pints	75	10 lbs	fifteen lbs
Hot	Quarts	90	ten lbs	fifteen lbs

Source: USDA Complete Guide to Abode Canning (2015)

Canning Fresh Fish

Although freezing is the easiest way to preserve fish, canning does offering some advantages. Canning estrus inactivates enzymes that degrade muscle or flesh; precooked canned foods are ready to eat; and canning avoids the problem of freezer burn down. The just safety manner to procedure fish is in a pressure canner. Follow recommended canning procedures carefully and always utilise pint jars. Fish can be canned in quart jars, only the process for operating the pressure canner while processing quart jars is different from pint jars and directions must exist followed exactly for a prophylactic product. Follow the directions in the USDA Consummate Guide to Dwelling house Canning: Guide 5, Preparing and Canning Poultry, Cherry Meats, and Seafoods (2015). Fish may exist canned with its bones, which adds to the season and nutritive value of the product. To safely can fish that has been frozen, thaw it first in a fridge and can promptly.

Eviscerate fish inside two hours after they are caught. Continue cleaned fish on ice until ready to can. Remove head, tail, fins, and scales. Wash and remove all claret. Split fish lengthwise, if desired. Cut cleaned fish into three ½-inch lengths. Fill pint jars with the peel side of the fish next to the drinking glass, leaving 1 inch of headspace. Add together one teaspoon of salt per pint, if desired. Practice not add together liquid. Adjust lids and process according to the canning timetables for fish provided below.

Note: Glasslike crystals of magnesium ammonium phosphate sometimes grade in canned salmon. There is no way for the home canner to prevent these crystals from forming, merely they unremarkably deliquesce when heated and are rubber to consume.

Canning Smoked Fish

Note: The USDA recommends that only lightly smoked salmon, rockfish, and flatfish such as sole, cod, and flounder be canned. Prophylactic canning recipes for other smoked fish have not been determined; therefore, these fish should be frozen.

Employ a sixteen- to 22-quart pressure canner. Do non utilise quart jars or tin cans. Thaw frozen smoked fish in the fridge until no ice crystals are present. Cut fish into proper sizes to fit into pint canning jars, leaving 1 inch of headspace. Practice not add together liquid. Process co-ordinate to the canning timetables for smoked fish provided below. The directions for filling the force per unit area canner to process smoked fish are different from those for other pressure canning, so delight read the following directions carefully for prophylactic of the canned fish. When you are ready to process your jars of smoked fish, measure iv quarts (16 cups) of cool tap water and pour into the pressure canner. (Note: The water level probably will reach the screw bands of pint jars.) Do not decrease the amount of water or oestrus the water before processing begins. Identify prepared, closed jars on the rack in the bottom of the canner, and proceed as usual with pressure canning instructions; or refer to the 2015 revised edition of the USDA publication Consummate Guide to Home Canning: Guide five, Preparing and Canning Poultry, Ruddy Meats, and Seafood.

Table five. Recommended Process Time for Canning Fish in a Dial-Guess Pressure Canner

Way of pack	Jar size	Fourth dimension (min)	Canner Pressure (PSI) at altitudes of: 0-ii,000 ft	Canner Pressure level (PSI) at altitudes of: ii,001-four,000 ft	Canner Pressure (PSI) at altitudes of: 4,001-6,000 ft	Canner Pressure (PSI) at altitudes of: six,001-8,000 ft
Raw	Pints	100	eleven lbs	12 lbs	thirteen lbs	14 lbs

Source: USDA Consummate Guide to Home Canning (2015)

Table 6. Recommended Process Fourth dimension for Canning Fish in a Weighted-Gauge Pressure Canner

Way of pack	Jar size	Time (min)	Canner Pressure (PSI) at altitudes of: 0-1,000 ft	Canner Pressure (PSI) at altitudes of: Above 1,000 ft
Raw	Pints	100	10 lbs	xv lbs

Source: USDA Complete Guide to Home Canning (2015)

Table 7. Recommended Process Time for Canning Smoked Fish in a Punch-Estimate Pressure Canner

Jar size	Time (min)	Canner Pressure (PSI) at altitudes of: 0-2,000 ft	Canner Force per unit area (PSI) at altitudes of: ii,001-iv,000 ft	Canner Pressure level (PSI) at altitudes of: iv,001-6,000 ft	Canner Pressure (PSI) at altitudes of: 6,001-8,000 ft
Pints	110	11 lbs	12 lbs	13 lbs	14 lbs

Source: USDA Complete Guide to Home Canning (2015)

Table viii. Recommended Process Time for Canning Smoked Fish in a Weighted-Gauge Pressure Canner

Jar size	Time (min)	Canner Pressure level (PSI) at altitudes of: 0-one,000 ft	Canner Pressure (PSI) at altitudes of: Above 1,000 ft
Pints	110	11 lbs	15 lbs

Source: USDA Complete Guide to Dwelling house Canning (2015)

Canning Rabbit

Choose freshly killed and dressed, salubrious animals. Dressed rabbits should be chilled for 6–12 hours before canning, soaked for 1 hour in water containing one tablespoon of common salt per quart, and and then rinsed. Remove backlog fat. Cut the rabbit into suitable sizes for canning. Can with or without bones.

For hot pack, boil, steam, or bake meat until about two-thirds done. Add 1 teaspoon table salt per quart to the jar, if desired. Fill jars with pieces and hot goop, leaving 1¼ inch of headspace. For raw pack, add one teaspoon salt per quart, if desired. Fill jars loosely with raw meat pieces, leaving one¼ inch of headspace. Practice not add liquid.

Adjust lids and process post-obit the recommendations in the tables beneath, according to the canning method used.

Tabular array 9. Recommended Procedure Fourth dimension for Rabbit in a Dial-Gauge Pressure Canner

Style of pack	Jar size	Time (min)	Canner Pressure (PSI) at altitudes of: 0-2,000 ft	Canner Pressure (PSI) at altitudes of: 2,001-4,000 ft	Canner Pressure level (PSI) at altitudes of: 4,001-vi,000 ft	Canner Force per unit area (PSI) at altitudes of: 6,001-viii,000 ft
Without bones: Hot or raw	Pints	75	11 lbs	12 lbs	thirteen lbs	14 lbs
Without basic: Hot or raw	Quarts	xc	11 lbs	12 lbs	xiii lbs	14 lbs
With bones: Hot or raw	Pints	65	xi lbs	12 lbs	thirteen lbs	14 lbs
With bones: Hot or raw	Quarts	75	11 lbs	12 lbs	13 lbs	14 lbs

Source: USDA Complete Guide to Home Canning (2015)

Table 10. Recommended Process Time for Rabbit in a Weighted-Approximate Pressure level Canner

Style of pack	Jar size	Time (min)	Canner Pressure (PSI) at altitudes of: 0-1,000 ft	Canner Force per unit area (PSI) at altitudes of: Above ane,000 ft
Without bones: Hot or raw	Pints	75	10 lbs	15 lbs
Without bones: Hot or raw	Quarts	90	10 lbs	15 lbs
With basic: Hot or raw	Pints	65	x lbs	fifteen lbs
With bones: Hot or raw	Quarts	75	x lbs	15 lbs

Source: USDA Consummate Guide to Home Canning (2015)

Jerky

Drying is the globe'south oldest and most common method of food preservation. Canning applied science is less than 200 years old, and freezing became practical only during the twentieth century when electricity became widely available. Drying engineering is both simple and readily available to near of the world's cultures. Jerky is a food known at to the lowest degree since ancient Egypt. Humans fabricated hasty from the meat of animals that were likewise big to consume all at once, such every bit bear, buffalo, or whales. North American Indians mixed basis dried meat with dried fruit or suet to make "pemmican." "Biltong" is dried meat or game eaten in many African countries. Our word "hasty" came from the Spanish word "charque."

Removing wet from food prevents enzymes from contacting or reacting with information technology. Whether these enzymes are bacterial, fungal, or naturally occurring, preventing their activity preserves the food. Illnesses caused by Salmonella and E. coli O157:H7 in homemade jerky take raised questions about the safety of traditional drying methods for making beef and venison hasty. If improperly cooked, bootleg hasty may contain bacteria that can result in severe, life-threatening illness and maybe death.

Only drying meat may not result in a safe product. In 1995, a Salmonella outbreak acquired by jerky affected 93 people in New Mexico. Although the product had been dried at 140°F (threescore°C) for three hours and held at 115°F (46°C) for 19 hours, the hasty (beef) had not been heated to 160°F (71°C), thereby allowing the bacterium to survive. Another jerky outbreak occurred in Oregon in 1995, affecting 11 people with E. coli O157:H7. The jerky from this outbreak had been dried to 124–135°F (51– 57°C) for 12–eighteen hours, but non to 160°F (71°C). These outbreaks have raised business organization about drying methods used to brand hasty at home.

The USDA'south current recommendation for making jerky safely is to heat meat to 160°F (71°C) and poultry to 165°F (74°C) earlier the dehydrating process. This step ensures that any bacteria nowadays volition be destroyed by wet heat. Merely most dehydrator instructions exercise not include this step, and a dehydrator may not reach temperatures high enough to heat meat to 160°F (71°C). Thus, the meat must be cooked first by baking or simmering earlier being placed in the dehydrator. Using the dehydrator alone will inactivate microorganisms merely not impale them. The correct conditions of heat and moisture may cause the microorganisms to become agile without the consumer being aware of a potentially dangerous situation. After heating the meat to 160°F (71°C) and poultry to 165°F (74°C), maintain a abiding dehydrator temperature of between 130–140°F (54–63°C) during the drying process. This is of import considering the process must be fast enough to dry food before information technology spoils, and it must remove enough water to preclude microorganisms from growing.

The following are boosted recommendations for making jerky at dwelling house:

• E'er wash hands thoroughly with lather and h2o before and after working with meat products.
• Use clean equipment and utensils.
• Keep meat refrigerated at 40°F (4°C) or slightly below; utilize or freeze ground beef and poultry within 2 days; whole ruby meats, inside 3 to 5 days.
• Defrost frozen meat in the refrigerator, non on the kitchen counter.
• Marinate meat in the refrigerator. Don't save marinade for reuse. Marinades are used to tenderize and flavor the jerky before dehydrating it.
• Steam, boil, or roast meat to 160°F (71°C) and poultry to 165°F (74°C), as measured with a meat thermometer, before dehydrating it.
• Dry meats in a food dehydrator that has an adaptable temperature dial and will maintain a temperature of at least 130–140°F (54– threescore°C) throughout the drying procedure.

Baking Jerky in an Oven

Identify the jerky on cake racks placed on baking sheets, and broil in the oven at 325°F (163°C). Check the internal temperature using a meat thermometer to make certain meat has reached 160°F (71°C) and poultry 165°F (74°C). Keep with the directions for drying jerky in a dehydrator (adjustments in the listed length of time to dry out will be required), or dry in the oven using the following guidelines.

The temperature of the oven should exist 170°F (77°C) or higher and the door should exist propped open 2–six inches. Apportionment can be improved by placing a fan outside the oven about the door. Dry until a test piece cracks but does not break when information technology is bent (v–6 hours). Pat off any beads of oil with absorbent toweling and cool. Remove strips from the racks. Cool. Package and shop in a cool, dry place.

Simmering Jerky in a Marinade

Pre-freeze meat to be made into hasty so it will be easier to slice. Cut partially thawed meat into long, ¼-inch-thick slices. For tender jerky, cut at right angles to long muscles (beyond the grain). Remove as much fatty from the slices as possible to forbid "off" flavors.

Prepare ii–3 cups of your favorite marinade and bring information technology to a rolling boil over medium heat. Add together a few meat strips, making sure the marinade covers them. Reheat to a full boil. (Notation: It is not advised to presoak the strips in marinade. Putting unmarinated strips into humid marinade minimizes whatever cooked flavors and maintains the safety of the marinade.) Remove the pan from the rut source. Remove the strips from the hot marinade and place them in a single, nonoverlapping layer on drying racks.

Dry the strips at 140–150°F (60–66°C) in a dehydrator, oven, or smoker. Exam for doneness past letting a piece cool. Strips should crack but not break when bent and should not contain any moist or underdone spots. Refrigerate the strips overnight. Check again for doneness. If necessary, dry out strips further.

Poultry Jerky

Cutting the chest meat into thin strips (¼ inch retrieve and 1 inch wide). Cure the strips for 24 hours in brine solution and concord at <twoscore°F (4°C). Rinse and soak the strips in common cold h2o for 30 minutes, bleed, and arrange one layer thick on a cookie sail. Place the meat in an oven at 325°F (163°C) for 1 hr. Using a meat thermometer, brand sure the meat has reached an internal temperature of 165°F (74°C). Reduce the oven temperature and heat until the meat exhibits the desired dryness. Utilise whatsoever jerky inside one week; otherwise, freeze information technology to prevent rancidity.

Sausage Making

Sausages are defined equally chopped or ground meat that is blended with spices or other seasonings and stuffed in natural or manufactured casings. There are several different types of sausages, including fresh sausage, cooked smoked sausage, or dry out or semi-dry sausage. There are several recommendations for making sausage from game meats:

• Launder your hands with soap and water earlier working with meats, afterward changing tasks, and when finished.
• First with make clean equipment—sanitize surfaces with a solution of one tablespoon chlorine bleach per gallon of water.
• Select only fresh, loftier-quality meat and other ingredients (spice, cure, etc.).
• If using frozen meat, thaw in refrigerator or cooler.
• Select the proper lean-to-fat ratio to ensure skilful texture and binding backdrop.
• Use cure ingredients (sodium nitrite) purchased from a reputable source. Sodium nitrite will give sausage the characteristic pinkish color, meliorate flavour, and inhibit growth of Clostridium botulinum.
• Keep the temperature of the meat as cold as possible [<40°F (4°C)] during grinding and mixing.
• Mix the dry ingredients in water to dissolve the curing ingredients and allow for even distribution throughout the product during regrind.
• If you have the grinding equipment, fibroid-grind the meat, add the remainder of the other ingredients, and regrind.
• If stuffing sausage, choose only high-quality hog casings that have been salted.
• Soak casings in clean water 30 minutes earlier use, and rinse them in cold water to remove backlog table salt.
• Clean grinding and stuffing equipment thoroughly and sanitize surfaces with solution of 1 tablespoon chlorine bleach per gallon of water when done.
• Employ meat thermometers to ensure cooked sausage products take reached proper internal temperature of 160°F (71°C).

Cooking with Meat Thermometers

Using a food thermometer is the simply reliable method to ensure that your game meat, birds, or fish accept reached a proper internal temperature during cooking. For these foods to be safe, internal temperatures must be high enough to kill any harmful microorganisms.

Melt ground meats to 160°F (71°C) and other cuts of game meat such as chops, steaks, and roasts to at to the lowest degree 145°F (63°C) to ensure destruction of foodborne bacteria and parasites. Cook ground game meat, whole game birds, and breast meat to 165°F (74°C). Cooked muscle meats tin be pinkish fifty-fifty when the meat has reached a prophylactic internal temperature. The pinkish colour tin can be acquired past the cooking method, smoking, or added ingredients such as marinades. If fresh game has reached 160°F (71°C) throughout, even though it may still be pink in the center, it should be safe.

It should exist noted that colour change in a meat production is not always indicative of a proper internal temperature. In some instances, meat may change colour (pink to grey or brownish) before information technology reaches a temperature at which pathogens are destroyed. To take the guesswork out of cooking your game, birds, or fish, use a digital, fork, bimetallic-coil, or dial oven-rubber thermometer.

Digital Instant-Read (Thermistor)

Reads in x seconds

• Place at least 1⁄2 inch deep
• Gives fast reading
• Tin mensurate temperature in thin and thick foods
• Not designed to remain in food while information technology'due south cooking
• Bank check internal temperature of food well-nigh the finish of cooking time
• Some models can be calibrated; check manufacturer'southward instructions
• Available in kitchen stores

Fork

Reads in ii-10 seconds

• Identify at to the lowest degree 1⁄iv inch deep in thickest part of food
• Can be used in most foods
• Non designed to remain in nutrient while information technology is cooking
• Sensor in tine of fork must be fully inserted
• Check internal temperature of food near end of cooking time
• Cannot exist calibrated
• Convenient for grilling

Dial Instant-Read (Bimetallic-curl)

Reads in xv-20 seconds

• Identify 2-2 1⁄two inches deep in thickest function of nutrient
• Can be used in roasts, casseroles, and soups
• Temperature is averaged forth probe, from tip to 2-three inches upwardly the stalk to the dimple
• Cannot measure thin foods unless inserted sideways
• Not designed to remain in food while it is cooking
• Utilise to check the internal temperature of a food at the end of cooking time
• Some models tin be calibrated; check manufacturer's instructions
• Readily available in stores

Dial Oven-Safe (Bimetallic-coil)

Reads in 1-2 minutes

• Identify ii -2 1⁄two inches deep in thickest role of food
• Can be used in roasts, casseroles, and soups
• Not appropriate for thin foods
• Can remain in food while information technology's cooking
• Heat conduction of metallic stalk can crusade imitation high reading
• Some models tin be calibrated; bank check manufacturer's instructions

Table 11. Recommended Minimum Internal Cooking Temperatures for Game Meats

Types of Game Meat or Bird	Degrees Fahrenheit	Degrees Celcius
Ground Meat and Meat Mixtures: - Ground Venison, Sausage, Deer Bologna	160	71
Fresh Venison (Chops, Steaks, Roasts): - Medium	160	71
Fresh Venison (Chops, Steaks, Roasts): - Medium Rare	145	63
Fresh Venison (Chops, Steaks, Roasts): - Well Done	170	77
Game Birds/Waterfowl* - Footing Game Bird Meat	165	74
Game Birds/Waterfowl* - Game Birds/Waterfowl, Whole	165	74
Game Birds/Waterfowl* - Duck/Goose	165	74
Game Birds/Waterfowl* - Wild Turkey, Whole	165	74
Game Birds/Waterfowl* - Breasts, Roasts	165	74
Game Birds/Waterfowl* - Thighs, Wings	165	74
Game Birds/Waterfowl* - Stuffing (cooked lonely)	165	74
Game Birds/Waterfowl* - Stuffing (cooked in bird)	180	74

*Check the internal temperature in the innermost function of the thigh and wing and the thickest function of the breast with a properly calibrated food thermometer.

Table 12. Nutritive Value of Game Foods

Game	Prep- aration	Portion	Calories (g)	Poly peptide (one thousand)	Full Fat (k)	Saturated Fat (mg)	Chole-sterol (mg)	Fe (mg)	Sodium (mg)	Zinc
Antelope	Roasted	3 oz	127	25	2.2	.9	107	3.6	46	1.iv
Beefalo	Roasted	3 oz	160	26	5.four	2.3	49	ii.6	lxx	v.iv
Buffalo (bison)	Roasted	iii oz	122	24	two.1	.eight	70	2.9	48	3.1
Deer	Roasted	3 oz	134	25.7	2.vii	one.1	95	3.8	46	2.iii
Fowl-flesh only: Domestic Duck	Roasted	1 lb r-t-c*	201	23.5	11.2	4.2	89	2.seven	65	2.6
Fowl-flesh only: Wild Duck	Raw+	one/2 breast	102	xvi.5	3.5	1.i	--	three.7	47	.vi
Fowl-flesh only: Goose	Roasted	i lb r-t-c*	340	41.4	18.one	6.v	138	4.1	108	--
Fowl-flesh merely: Pheasant	Raw+	1/2 breast	243	44.4	5.ix	one.9	--	i.four	60	1.1
Fowl-flesh merely:: Pheasant	Raw+	leg, i lb, r-t-c*	132	21.9	4.ii	ane.5	--	1.eight	44	1.5
Fowl-mankind only: Quail	Raw+	i quail	123	20	4.2	1.two	--	4.ii	47	--
Domestic Rabbit	Roasted	3 oz	131	xix.iv	5.4	i.6	55	1.5	31	1.5
Wild Rabbit	Stewed	3 oz	147	28.1	2.nine	.nine	104	4.i	38	NA
Squirrel	Roasted	3 oz	116	twenty.5	3.ane	.4	80	four.5	lxxx	NA

NA = No information available
-- = Lack of reliable information for a constituent believed to be nowadays in measurable amount.
* r-t-c = fix to cook
+ = Values for cooked not bachelor.
Sources: USDA Handbook no. 8-5, 1979, Limerick of Foods, Poultry Products, Raw, Processed, Prepared, and USDA Handbook no. 8-17, 1989, Composition of Foods, Lamb, Veal, and Game Products, Raw, Processed, Prepared.

References

Cutter, C. N. Proper Care and Handling of Fish from Stream to Table. Penn State Extension, 2011.

Cutter, C. Due north. Proper Care and Handling of Game Birds from Field to Table . Penn State Extension, 2011.

Cutter, C. N. Proper Care and Handling of Venison from Field to Table . Academy Park: Penn State Extension, 2011.

Dray, J. F. Nutritive Value of Game Foods. Manhattan: Kansas State University.

Field, R. A., and C. A. Raab. You and Your Wild Game. University of Wyoming Agricultural Extension Service, Laramie, WY, 2010.

Garden-Robinson, J., and Yard. Marchello. Wild Side of the Menu i: Care and Cookery. Due north Dakota State University Extension Service, 2017.

Garden-Robinson, J., and Grand. Marchello. Wild Side of the Menu 2: Field to Freezer--Preservation of Game Meats and Fish. Northward Dakota State University Extension Service, 2017.

Garden-Robinson, J., and Grand. Marchello. Wild Side of the Menu iii: Preservation of Game Meats and Fish. Fargo: North Dakota State Academy Extension Service, 2017.

Marchello, M., and J. Garden-Robinson. The Art and Practice of Sausage Making. Fargo: North Dakota State University Extension Service, 2017.

Miller, B. F., and H. Fifty. Enos. Smoking Poultry Meat. Fort Collins: Colorado State Academy Cooperative Extension, 1998.

Romans, J. R., W. J. Costello, C. Westward. Carlson, Yard. L. Greaser, and Chiliad. W. Jones. The Meat We Consume. 13th ed. Danville, Ill.: Interstate Publishers, 1994.

Smith, Ned. "To Field-Apparel a Deer." Pennsylvania Game News. Harrisburg: Pennsylvania Game Committee.

USDA—Food Prophylactic Inspection Service. "How Temperatures Affect Food."

Compiled by Catherine Due north. Cutter, professor and food safety extension specialist.

For more information about food prophylactic, contact Penn State's Department of Food Science at 814-865-5444 or visit the Penn State Extension Nutrient Safety website.

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Source: https://extension.psu.edu/proper-processing-of-wild-game-and-fish

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