oldeboone
Smoke Blower
Looks great , Bear !!! I'm still at step 1 First shoot a deer !!! What kind of slicer do you have ,and how do you like it ?? Ernie
Hi Ernie!!
Looks great , Bear !!! I'm still at step 1 First shoot a deer !!! What kind of slicer do you have ,and how do you like it ?? Ernie
I do that so the juice that was drawn from the meat which mixes with the cure, gets to work on curing both sides equally to the center.So the salt and sugar is totally dissolved. What is the purpose of flipping and massaging them daily? There is some juice that I assume the TQ pulled from the meat, am I trying to roll and keep the meat in that juice?
Since this stuff is solid meat, without and fat, I feel more comfortable adding another two days. So for a 2" thick piece of very lean meat I would go with 8 days instead of 6 days. Six days was always enough, but 2 more days won't hurt anything, and you don't have to worry about coming up a little short.My venison roasts were also about 2" thick at the thickest point with some parts being 1".
This of course makes the cure time easy, same as you @ 6 days. You mention if you were going to do it again you would let it go for 8 days.
This being am older thread I assume you have since made this multiple times. Based on your experience, would you stop at 6 days cure or would you let it go 8 days as you mention at the end???
LOL---We always gotta wait.Only problem now is that I have to wait to smoke!
Thank You!!!
Hi Bear,
This looks great. I plan to try this in the near future on some deer and some caribou steaks. I have a question for after these are finished. Are these considered "cured" like jerky? The reason I ask is that I am planning to do some camping in Alaska. Daytime temps can get in the 60's. Could I throw this in my backpack and eat it for a couple of days or will it need to be refrigerated? I plan to freeze some after prep because I live in Indiana and it takes about a day to get to my place in the Aleutians.
Thanks for all the great recipes.
Nice start with a lot of good looking hunks of meat !!!So it was 6 days and I wish I was able to wait 8 but it's back to work and how's a guy supposed to smoke while he's workin?
Thought it better to smoke now a little early at the 6 days vs wait 8 and attempt an "unattended" smoke.
I rinsed the pieces very well but did not soak them in ice water. Figured this would keep a little more salty goodness in the meat. As suggested I sliced some off one roast and fried up in a pan with some olive oil, DELICIOUS!!!!
Smoking with oak and some cherry towards the end with an AMNPS. I am making history with this smoke as by some miracle the meat went in on time, well 2 minutes late but you get the idea.
I will post a few more photos as things progress!
That's Great !! I'm glad everybody likes it !!Nope, no need as your instructions took all the guesswork out of it and it was a hit. My family consumed a whole roast for dessert, couldn't wait ill tomorrow. Out of the dozens of ways we have prepared venison at home over the years this has instantly become our favorite. My only regret is not trying it sooner. My only advice is to not have the same regret as me. Happy smoking!!!
My favorite way to eat it (other than just plain) is cold in a sandwich:Bear, got me thinking...
Why couldn't a guy follow this recipe exactly but then COLD SMOKE at say 80-90 degrees for 8ish hours?
When I fried up the unsmoked slices it kind of tasted like the ground up venison bacon we make. With a cold smoke one would of course need to to pan fry before eating but would this then be more like a venison bacon?
Or would this not be safe?
It doesn't remove it, but the time & the heat makes the piece reach equilibrium. That's another reason I put it in the fridge over night before smoking. Some guys hold it in a fridge for a couple days, but I don't do that until after smoking.I noticed it was a little salty when I fried the test pieces. How/why does smoking remove the saltiness?
That would be fine!!What do you think about freezing them whole vs slicing all at once?