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Venison dried beef

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elginplowboy

elginplowboy

Meat Mopper
Original poster
Oct 21, 2013
253
47
Elgin Tx
Peer pressure..... I have seen Bearcarver, cfarmer, and wateringholebrew posts and seeing the wonderful results these folks came out with has got me expanding my horizons and trying something new. Seeing y'all use prime cuts to make this is telling me it has to be good. So here we go. Thanks guys for the wonderful tutorials and step by steps. So I have segregated 5lbs of prime cuts to give this a shot. We have a tenderloin, two mock tenders, two backstraps, and a top round. Wish me luck.
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Last edited:
Ok, got separated into 5 ziplocks at 1lb each. Tenderquick and brown sugar rubbed in really well. Top round was around 3" think so I cut it down the middle so thickness is uniform at about 1.5". Using bearcarvers calculation with 3 half inches in that thickness times two plus two days gets to about 8 days to cure. I'm planning on 10. Got my master ziplock bag shaker and helper to get everything rubbed in.
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Ten days to cure dried venison? Never heard of that. I use 50/50 curing salt and brown sugar. We let it cure for 5 days. Maybe I'm doing it wrong? But then again we have never had a problem with the meat not being cured. 
 
Last edited:
Jeff Sedlmayr said:
Right, maybe they are using much larger pieces. I do use the back strap, but I cut every 6 inches and strip it right down the middle. 
Click to expand...

I went 12 days but some of mine was almost 3 in thick. I know WHB's was too.
 
Plan to pull from soak(slice my test piece)and pat dry, then in fridge with CBP, powdered onion/garlic to form pellicle for 12 hrs start smoke tommorrow morning around 8 or so.
 
Lol, yep some actually made it into smoker.
Started at 7:00am preheat smoker to 270. 1hr
Took meat out of fridge and let sit on counter to get up to room temp during that time.
8:00 meat in smoker set temp 130 no smoke.
9:00 roll smoke........
 
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