Quick Answer
Wild game organs can be safely used for jerky if properly handled and prepared.
Organ Selection and Preparation
When selecting wild game organs for jerky, choose those that are rich in flavor and tender in texture, such as the liver, kidney, and tongue. Prior to use, organs should be washed in cold water and then submerged in a solution of 1 tablespoon of salt per 1 cup of water for 30-60 minutes to draw out impurities. This step is crucial in reducing the risk of foodborne illness.
Dehydration Techniques
To create safe and delicious jerky, organs should be sliced into thin strips, approximately 1/4 inch in thickness. A marinade or brine can be applied to enhance flavor, but ensure that the solution includes an acidic component, such as lemon juice or vinegar, to help preserve the meat. Dehydrate the strips at 160°F for 3-4 hours, or until they reach an internal temperature of 160°F. Monitor the strips closely to prevent over-drying, which can lead to a tough and unappetizing texture.
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