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newbie from the twin cities

post #1 of 9
Thread Starter 

Hello all, I live in Oakdale, MN and dehydrate, grill, and smoke venison mostly.  Lived here 40 yrs. Hoping to get some good tips.  Need some help with curing right now. . .

post #2 of 9

Glad you joined the group. The search bar at the top of any page is your best friend.
About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
We are all smoke junkies here and we have to get our fix. If you have questions Post it
and you will probably get 10 replies with 11 different answers. That is because their
are so many different ways to make great Q We all have our own taste.

Happy smoken.

David

post #3 of 9
What are you curing? I'm in golden valley...and have cured a few things. I'm also a food microbiologist so could answer any questions!

-D
post #4 of 9
Welcome to the group! You'll find that this is a great place to share ideas on smoking, grilling, etc. There are plenty of folks here who genuinely enjoy helping one another. Looking forward to your input, and just ask when you need anything...someone here will surely have the answer.

Red
post #5 of 9
Glad you joined us schreib, welcome1.gif from North Dakota!
post #6 of 9
Thread Starter 

Curing venison, sliced in 1/4" thick pieces.  I first started the drying process in our Convection oven and ran it from about 180 ° to 205°F for a half hour before transferring the trays into the dehydrator.  I figure the meat did actually warm to above 160°F during this time in the oven.

post #7 of 9
Thread Starter 

thanks, looking forward to this!  Regards,


Brian

post #8 of 9
Thread Starter 

I made an earlier post before posting here in the roll call area.  I was told to post here by a moderator( I think).  Anyway, BELOW is the text from that first posting:

 

 

My first batch of two # of venision. . . 

I used Shore lunch spices and cure, measured correctly, refrigerated for 3 hrs and forgot to let it go the rest of the 24 hrs to fully cure. . .  I dehydrated it and vacuum packed it and placed in frig.  

Can I assume that it is still OK to eat as long as I keep it stored in the frig?

 

thanks.  Brian

post #9 of 9

texas.gifHello and welcome from East Texas. This is a great site, lots of information and great people that are willing to throw in their two cents worth on about anything.   ........

 

Gary

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