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.
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
1 boned and sliced.
More to come.
I am open to ideas