The Deer Hunter

Town & Municipal Bylaws Relating to Discharge of Firearms and Hunting

“Hunters need to be aware that many Massachusetts communities, particularly in the eastern part of the state have bylaws that require landowner permission to discharge a gun. Contact the clerk in the municipality in which you have an interest and ask for relevant bylaws in writing to be sure of the exact wording and meaning of the bylaws.”
— The Massachusetts Division of Fisheries & Wildlife

Information on obtaining hunting licenses, permits and stamps, as well as more instructions, can be found online: www.mass.gov/dfwele/dfw/recreation/licensing/licensing_home.htm

USDA Warning

“The United States Department of Agriculture Food Safety and Inspection Service warns that red meat should reach 160 degrees Fahrenheit before it’s dehydrated, and poultry should be brought up to 165 degrees.”

“Wet heat is what kills bacteria. Dry heat won’t do it. If the jerky slowly dries at 150 degrees, the bacteria
won’t be killed. After drying, the jerky temperature could be increased to over 160 degrees, and the bacteria still wouldn’t be destroyed. Dry heat does not kill bacteria.”

Source: http://www.fsis.usda.gov/Fact_Sheets/Jerky_and_Food_Safety/index.asp