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Smoked Venison Dried Beef - Page 5

post #81 of 109
Thread Starter 
Quote:
Originally Posted by Lostriver View Post
 

I have some curing now.  It should be ready to smoke this weekend!!!

 

That's Great------You'll love it !!!

 

Give me a yell if you have any questions.

 

 

Bear

post #82 of 109

Will do. 

 

One small issue I will have is the size of my meat is pretty small.  I had cut these down into steaks and put into one lb packs.  I thawed out 14 packs (14 lbs). 

 

I figured I would go ahead and run this batch through for practice and to get into sandwich meat.  I'll be back into harvest mode in a couple months and will save much larger pcs of meat for the next round.  I usually have plenty of wild game. 

 

On another note, I used your salmon recipe over the weekend.  The reds came out really great.  The pinks were a little salty.  The pink fillets were much smaller and i should have pulled them after 4 hours as recommended but I left them in for a little over 6 hours with the red salmon.  I smoked them with about 75% alder and about 25% maple. 

 

I am hoping to have a bunch more Reds in a couple months.  I hear they are just now starting to run.

post #83 of 109
Thread Starter 
Quote:
Originally Posted by Lostriver View Post
 

Will do. 

 

One small issue I will have is the size of my meat is pretty small.  I had cut these down into steaks and put into one lb packs.  I thawed out 14 packs (14 lbs). 

 

I figured I would go ahead and run this batch through for practice and to get into sandwich meat.  I'll be back into harvest mode in a couple months and will save much larger pcs of meat for the next round.  I usually have plenty of wild game. 

 

On another note, I used your salmon recipe over the weekend.  The reds came out really great.  The pinks were a little salty.  The pink fillets were much smaller and i should have pulled them after 4 hours as recommended but I left them in for a little over 6 hours with the red salmon.  I smoked them with about 75% alder and about 25% maple. 

 

I am hoping to have a bunch more Reds in a couple months.  I hear they are just now starting to run.

 

The bad thing about the meat cut into steaks is it would be hard to slice it across grain when it's done, and cutting it with the grain will make it a little tougher, so make sure you cut it real thin, or it could get like Jerky. Try to take it to at least 150* IT, and no more than 165* IT.

 

As for the Salmon, with my brine the difference in sizes means a lot for the length of time in brine. Next time if you want to check----After you brine it take a couple small pieces & fry them. Then taste it. If it's too salty, soak it awhile in plain cold water for an hour & check it again. That should fix it, but if it's still too salty, repeat until OK. 

Once you smoke it, it's too late to soak out the salt, but it could mellow out in a couple days in the fridge.

 

Bear

post #84 of 109

Thanks for the great tips!!!

 

I have a globe slicer and i can tell you the blade is razor sharp.  It has a sharpener on it and I just sharpened the blade.  I am hoping that will help with the slicing issue.  I have a cut on the back of my hand that is healing right now from touching the blade while I was trying to clean around it.  Next time I'll clean that area with the blade guard on  :).

post #85 of 109
Thread Starter 
Quote:
Originally Posted by Lostriver View Post
 

Thanks for the great tips!!!

 

I have a globe slicer and i can tell you the blade is razor sharp.  It has a sharpener on it and I just sharpened the blade.  I am hoping that will help with the slicing issue.  I have a cut on the back of my hand that is healing right now from touching the blade while I was trying to clean around it.  Next time I'll clean that area with the blade guard on  :).

 

The part I meant was hard was like when I slice some of my things, once I get down to the last 1/2" or so, and I want to slice it across grain, and I have to use the holder on it, it wants to ride up the blade, instead of returning for the next slice. Your pieces will all be under 1" when you start.

It's hard to explain, but it's not a sharp or dull blade problem.

 

 

Bear

post #86 of 109

I think i understand.  That is a concern of mine since my pieces are already cut small.  Not much I can do at this point.  It will be a good trial run and then I'll be better prepared when I start harvesting some more game.

 

I'll let you know how it goes.

post #87 of 109
Thread Starter 
Quote:
Originally Posted by Lostriver View Post
 

I think i understand.  That is a concern of mine since my pieces are already cut small.  Not much I can do at this point.  It will be a good trial run and then I'll be better prepared when I start harvesting some more game.

 

I'll let you know how it goes.

 

That's Great !!

 

And PM me if you post it, so I can find it !!

 

 

Bear

post #88 of 109

Thanks Bear for the recipe. I made 4 lbs the first trial run and made 9 lbs this run, it is a hit around here.

post #89 of 109
Thread Starter 
Quote:
Originally Posted by Rsnake69 View Post
 

Thanks Bear for the recipe. I made 4 lbs the first trial run and made 9 lbs this run, it is a hit around here.


You're Very Welcome!!

 

And Thank You for letting me know of your success. Always makes my day!! Thumbs Up

 

Many use it & don't say anything.

 

 

Bear

post #90 of 109
What temp do you take the dried beef to? Is there a magic #? Like 165' for pork. Getting ready to dry brine my first batch this afternoon.
post #91 of 109
Thread Starter 
Quote:
Originally Posted by chippewa View Post

What temp do you take the dried beef to? Is there a magic #? Like 165' for pork. Getting ready to dry brine my first batch this afternoon.


I like to take my Dried Beef & my Venison Dried Beef to about 160° IT, but it doesn't hurt to pull it a few degrees lower or up to 10° higher.

 

The important thing is to give it enough time to get good smoke on it & don't pull it out while it's too moist or rare.

 

I don't make Dried Beef out of Pork, but if I did I'd take that to 160° too.

 

 

Bear

post #92 of 109
Quote:
Originally Posted by Bearcarver View Post

Thanx Bear. I plan around 10 -12 hours

I like to take my Dried Beef & my Venison Dried Beef to about 160° IT, but it doesn't hurt to pull it a few degrees lower or up to 10° higher.

The important thing is to give it enough time to get good smoke on it & don't pull it out while it's too moist or rare.

I don't make Dried Beef out of Pork, but if I did I'd take that to 160° too.


Bear
post #93 of 109

Hey Bear I got a question for ya. I have a very small, tiny even (2.25 lb), hind quarter roast in the freezer. I also have some extra wet cure for a pork loin that I didn't use all of. Can I use that cure for the venison roast to make this "dried beef"? And can I put the roast in there frozen and allow it to thaw in the cure? It's just a hair over 2" at it's thickest. Oh and I used 1 G water, 1 cup kosher salt, 1 cup white sugar, and 1 1/2 T cure #1 for the cure. Thanks!

post #94 of 109
Thread Starter 
Quote:
Originally Posted by PipelineGypsy View Post
 

Hey Bear I got a question for ya. I have a very small, tiny even (2.25 lb), hind quarter roast in the freezer. I also have some extra wet cure for a pork loin that I didn't use all of. Can I use that cure for the venison roast to make this "dried beef"? And can I put the roast in there frozen and allow it to thaw in the cure? It's just a hair over 2" at it's thickest. Oh and I used 1 G water, 1 cup kosher salt, 1 cup white sugar, and 1 1/2 T cure #1 for the cure. Thanks!


I don't use Cure #1 or wet brine cures, but I would say if the left over cure mix is clean, and if it was good enough for Pork Loin, it should be fine for small 2" thick Venison roast.

 

I would thaw it before putting it in, but I guess you could do that----It just won't start curing until the meat gets above freezing.

 

Then you can use the rest of my Step by Step after the curing is complete.

 

Hope that helps,

Bear

post #95 of 109

Thanks Bear! I've never had dried beef so I am looking forward to trying it. 

post #96 of 109
Thread Starter 
Quote:
Originally Posted by PipelineGypsy View Post
 

Thanks Bear! I've never had dried beef so I am looking forward to trying it. 


That's Great !!

 

If you never had it before, you're REALLY in for an Extra Treat !!

 

 

Bear

post #97 of 109

Finally decided what I am going to do with this roast, I usually always do beef jerky.  It's only 1.5 lbs, but I'm certain I'll find more to fill the smoker by then.  I'm putting it in the brine today and I'll let you know how it goes.  (never had dried beef before, it sounds like a real treat)  THANKS for sharing Bear!

post #98 of 109
Thread Starter 
Quote:
Originally Posted by JeepsJeep View Post
 

 

Finally decided what I am going to do with this roast, I usually always do beef jerky.  It's only 1.5 lbs, but I'm certain I'll find more to fill the smoker by then.  I'm putting it in the brine today and I'll let you know how it goes.  (never had dried beef before, it sounds like a real treat)  THANKS for sharing Bear!

 

 

Great Choice!!

 

PM me if you have any questions, so I don't miss them.

 

 

Bear

post #99 of 109
Just wanted to restoke this thread-great stuff not too many people think about doing.

I followed Bear's recipe and went head2head with hi-mountain buckboard bacon cure.

Enjoy the pics..thanks for the recipe Bear-great stuff!





post #100 of 109
Thread Starter 
Quote:
Originally Posted by desertloper View Post

Just wanted to restoke this thread-great stuff not too many people think about doing.

I followed Bear's recipe and went head2head with hi-mountain buckboard bacon cure.

Enjoy the pics..thanks for the recipe Bear-great stuff!

Looks Real Nice DL !!:drool

 

Glad you like it !!Thumbs Up

 

I love those Sammies!:drool

 

 

Bear

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