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Post by 10point on Feb 25, 2010 15:24:20 GMT -5
What temp do I need to venison to to be safe?
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Post by Decatur on Feb 25, 2010 16:31:12 GMT -5
Bacteria on whole cuts, like steaks or roasts, usually are just on the surfaces so these cuts can be cooked to a minimum internal temperature of 145 degrees F. All ground venison needs to be cooked to at least 160 degrees F.
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Post by oldhoyt on Jun 22, 2010 12:40:09 GMT -5
I cut my own deer. I don't worry about bacteria (I know it is there, but I don't worry about it, never had an issue). Makes no difference with ground meat either, because I don't mix with anything, it is straight venison handled the same way as stakes and roasts.
When cooking larger pieces I use a quick-read thermometer that I calibrate using ice water. I mix a glass of half ice and half water, let sit for 5 minutes, get rid of the ice and insert the thermometer. Wait until the needle stops, then adjust thermomter scale to read 32 degrees.
When I check a piece of venison, I insert the thermometer half-way into the meat, so the end of the probe is in the middle of the meat. I remove from the grill or oven when the meat is 125, no more. Wrap in foil, wait 10 - 15 minutes, slice and eat. It is always rare to medium rare.
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Post by Decatur on Jun 22, 2010 14:13:46 GMT -5
The bacteria issue with ground isn't with what you mix in it. The problem is the increased surface are of ground versus whole meat, the fact that when you grinding, you are essentially spreading the surface bacteria found on whole cuts throughout the meat and with the increased surface more of the bacteria found on your processing equipment is being distributed throughout the meat.
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Post by huxbux on Jun 22, 2010 19:48:26 GMT -5
I always take my summer sausage to 160 just to be sure although bacteria is thoroughly killed at 154.
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Post by HuntMeister on Jun 22, 2010 20:00:14 GMT -5
I usually try to get whole cuts off the burner around 140 - 145, ground meat is always "done" to the eye if that makes sense...IOW no red ground meat.
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Post by oldhoyt on Jul 23, 2010 12:09:03 GMT -5
I hear you on the ground meat/surface area deal. Lots of guys do add some percentage of ground beef, or beef fat to theirs, and I can see an e-coli issue with that.
I don't see what the issue is with venison that is butchered at home. I know bacteria is floating around in the air, and on countertops etc. I just don't worry about it. I've eaten plenty of raw straight ground venison with salt and pepper. None of my venison is cooked past medium rare. Never had an issue. Whole cuts at 140-145 are ruined IMO, but hey, to each his own.
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Post by steve46511 on Aug 31, 2010 6:17:06 GMT -5
Interesting thread, great replies too.
Being an ol country bumkin, I just flat never worried about home butchered meat.
While I do add beef fat to my burger, the local butcher shop knows my needs and if notified early cuts out fresh fat and freezes it for me.
No clue on temperatures. Ive done most all my own cooking all my life (except MA) and burgers I like DONE, but steaks/chops are "just still pink" inside. Most my roasts go into stew or similar and cooked till they fall apart anyway.
Like all animals home butchered, I just feel the meat is less likely to come in contact with bacteria from multiple other animals (I always sanitize knives, table, cutting boards between deer with light bleach water and dry with paper towels just as a good habit) plus it hasn't been trucked all over creation and I know how "old" it is too.
Cant say Ive stuck a thermometer in a cut yet to the best of my knowledge so guess I'm not a lot of help there.
Having worked in commerical stores.........gimme home butchered meat which means wild game exclusively unless I can get another home out in the country.
Looking forward to any more replies here. Good post.
God Bless
Steve
PS. Reading my own post, I just realized that I have neglected something in the past but haven't had an issue. I haven't been cleaning out the GRINDER between deer (what a PIA). I have, however, always ground one (for others) that seemed a bit less than what I'D want quality wise........LAST! Just a side note.
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