Expert: Carol Schlitt - 9/28/2007

Question
QUESTION: How do you know if you are to use some sort of brine on beef from the store or deer meat and is there a time frame you have to wait before you can use the meat. Also is there any certain way to test whether or not home made jerky is safely cooked?  thank you

ANSWER: Hi Anthony,

Beef, lamb and deer meat usually do not benefit from brining except for traditional cuts of beef used for making sauerbraten and corned beef. Poultry, pork and fish on the other hand are much more flavorful and juicy when brined and in my opinion are well worth brining.

A great article on brining can be found at: http://www.cooksillustrated.com/images/document/howto/ND01_ISBriningbasics.pdf

You ask is there a time frame after brining to wait before cooking the meat. After brining for the recommended amount of time, the meat, fish or poultry can be cooked immediately.  

To test jerky to make sure it has been cooked and dried properly, dry until a test piece cracks but does not break when it is bent. Wipe off any oil beads and then store in a glass jar or plastic bags. For extra safety, store the jerky in the refrigerator or freezer.

For research-tested jerky directions, please see: http://www.uga.edu/nchfp/how/dry/jerky.html

Carol




---------- FOLLOW-UP ----------

QUESTION: does beef or deer meat say fresh with in a week or so need any special salt or ingredient for the aid of stopping any food poisoning or somanillia?

Answer
Hi again,

I take it you mean is there anything you can do to fresh beef or deer meat that is one week old to keep it food safe?

Fresh meat should be either cooked or frozen within 3-5 days of purchase/thawing. I am not aware of any ingredients (marinades, salt, etc.) you can add to meat to absolutely prevent food poisoning. If so, everyone would be adding these ingredients to prolong the freshness of meat. Changing the environment of the meat (pH, water activity, etc) can alter the meat making it less suseptable to bacterial growth but this is not something that can be done with 100% success outside of a research lab. Curing meat with salt is a way to preserve meat but it is a specific process and it is not merely adding salt to fresh meat.

The best way to keep meat safe is to keep it refrigerated (40 degrees or below) and use within 3-5 days.  If you can not use it in that time frame it should be frozen for future use.

I hope this answers your question.  If you have additional questions please let me know.

Carol