MULE'S VENISON JERKY W/QVIEW AND RECIPE

Discussion in 'Drying/Dehydrating' started by themule69, Jun 18, 2013.

  1. Well it is time to make some Bambi jerky. I had the hind leg in the freezer from last hunting season.

    So i pulled it out thinking sausage??? or jerky???   well i decided jerky. However i could still change

    my mind. Here is what i have done so far. I boned the leg. Placed in freezer to firm it up. Sliced

    about 3/16" thick. Give or take. If it was thick. I would flatten it with the palm of my hand. Then i made

    up a batch of brine. Brought water to boil. Added all ingredients and simmered 15 min. the allowed to

    cool. Then in the project fridge.

    Ingredients

    1 boned deer leg                       =  4269 g     or  9.4 pound

    1/2 gallon water                

    Cure #1                                         =       15g

    Kosher salt                                    =       61g

    Dark Brown sugar                         =      43g

    Onion powder                               =        11g

    Ground dried Tabasco peppers    =          3g

    Black pepper                                 =          3g

    Worcestershire Sauce                   =      1 1/4 cup

    Soy sauce                                     =         3/4 cup

    Honey (from my bees)                  =         1/4 cup

    Garlic                                            =            8 cloves

    1 Deer leg


    2


    1 boned and sliced.



    More to come.

    Happy smoken.

    David

    I am open to ideas
     
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Looks good....  good recipe too.....    Dave
     
  3. Thanks Dave

    Happy smoken.

    David
     
  4. woodcutter

    woodcutter Master of the Pit OTBS Member

    Looks like it will be good.
     
  5. kathrynn

    kathrynn Smoking Guru OTBS Member

    Cant wait to see the finals!

    Kat
     
  6. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I love venison. This is going to be good.

    Disco
     
  7. Good looking venison and makes the best jerky! The recipe sounds good too. Can't wait for hunting this year - We've got 2 mule deer tags, 2 cow elk tags, 2 bull elk tags and 2 antelope tags.
     
    Last edited: Jun 19, 2013
  8. bearcarver

    bearcarver Smoking Guru OTBS Member

    Nice Start, Mule!!!!

    Be Back-----

    [​IMG]

    Bear
     
  9. WOW! With that many tags. I see something in the freezer.

    Happy smoken.

    David
     
  10. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks great! Once again I didn't draw a tag for anything so it will be general hunts for us. Been so long I've forgot what wild game tastes like!!'
     
  11. I'm glad Arkansas doesn't draw for deer tags. I can hunt in my back yard. Elk is the only tags they draw for here.

    Happy smoken.

    David
     
  12. bearcarver

    bearcarver Smoking Guru OTBS Member

    Elk is the only tag drawn in PA too. Slim chance on that one!!!

    Bear
     
  13. fwismoker

    fwismoker Master of the Pit

    I could give you an idea David....how about seeing how long it will take to send a batch up to Indiana?  I'll be a guinee pig for ya.[​IMG]
     
  14. I hear guinee pigs make good PP.[​IMG]
     
  15. fwismoker

    fwismoker Master of the Pit

    [​IMG]
     
  16. OK after 25 hour soak. It is time to start drying. I decided last night. That i would use my American Harvester dehydrator. So i added some liquid smoke to the brine. I was thinking about using my MES40. But didn't think i would have enough room on the racks.

    I called MES last night and ask them to Over night  me a MES 120 [​IMG]  . They don't make a MES 120. That was thrown in for the people who ask. SHOULD I GET A BIGGER SMOKER!

    OK back on subject for a while. I am using 12 trays with the dehydrator. Which is what they say is max. I do have 2 more trays. That i have used in the past. With no problems.

    Now for the QVIEW

    1 Here it is Just placed on the trays. I could have got a couple more pieces on this tray. The other trays are stuffed.


    2 Here is the 12 trays stacked.


    Now the clock is ticking.

    My normal batch is about 10 pounds. I haven't figured the square inches of this on my MES 40.

    How large of a batch has anyone done in a MES 40 or 30? I need to make some shelf slides and then get some more shelf's and Q mats

    Happy smoken.

    More to come.

    David
     
  17. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Man that looks great so far.

    That is one big dehydrator.
     
  18. Thanks farmer. It is starting to smell good in the house.
     
  19. fwismoker

    fwismoker Master of the Pit

    David my bone head threw away racks from an old dehydrator and could have kicked myself when i realized i should have saved the racks for the new one!   I have 5 or so racks that came with it ans should have had atleast 10!  UGH...  thanks for reminding me!
     
  20. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I have some deer steaks around 1/4 thick. Would they work to make jerky?
     

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