I dont know if many people even heard or made this.
In Pa, the Amish make some great dried beef. Bear knows what I am talkin about.
We always sent venison hind quarters to them and they would cure and dry them for a huge amount of money.
So here I am trying my hand at it.
I got a doe over the weekend and kept the hind quarters for this project.
Cleaned them up and cut into 6 pieces.
1/2 oz of TQ per lb and 2 heaping tablespoons of brown sugar in each one.
Thickest piece is 3 inch's so 12 days curing.
Along with this.
Gonna pull in 12 days and soak in water for a bit then smoke and dry it.