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Venison Backstrap Dried Beef #2

post #1 of 12
Thread Starter 
Venison Backstrap Dried Beef #2

I had these Backstraps in my Meat Freezer for nearly a year, and I was running out of Dried Beef, so let’s get her done!!
Again it was just a Small Doe that my Son got, so there isn’t going to be very much, but every little bit helps, and it tastes Great !!



Day #1 (Prepping & Curing):
Thaw, Rinse, Dry——4pieces-----Total 3 pounds 10 ounces.
These were cut to fit in One Gallon Zip-locks, so we weigh the meat, and measure proper amount of TQ for each piece.
Rub 1/2 ounce of TQ and 1 TBS of Brown Sugar per pound of meat, and put in Zip-Locks.
Be sure to pick up any TQ that fell off before going into bag, and put it in the bag with the meat it fell off of. That will keep the proper amount of TQ per pound in the bags.
These pieces were only about 1 1/4” at the thickest point, so I only put them in my curing fridge for 7 days @ 37*--38*. I also flip the packages over & press down on them every afternoon.


Day #7 (Prep for Smoking):
Remove pieces from bags & rinse them off. I didn’t bother soaking to remove the surface salt on these, because the last ones I did had no salt flavor at all.
I made a cut in the middle of the thickest piece to check that the cure got to center, and it was obvious that the 7 days was more than enough time in Cure.
I skipped the Salt fry test, because like I said earlier, I had no salt flavor at all last time. 
Dry pieces & sprinkle with CBP, Garlic powder, and Onion powder.
Put all pieces in fridge uncovered over night to start pellicle.


Day #8 (Smoking Time):
7:30—-———---Pre-heat MES 40 to 140°.
8:00----------------Put rack with meat in 3rd position (of 6 position smoker) in MES 40, without smoke. Also Fill AMNS with Hickory Sawdust, and light one end.
8:30----------------Put Well lit AMNS on left side of bottom rack of MES.
11:00--------------Insert Maverick meat probe in thickest piece. Internal Temp is 122°.
11:30———-—-Bump Heat to 170°.
12:00--------------Internal Temp is 136°.
1:00----------------Internal Temp is 142°.
2:00----------------Internal Temp is 144°. Bump to 190°
3:00----------------Internal Temp is 156°.
3:30————----Internal Temp is 162°. Kill heat, but leave AMNS in.*
4:30----------------Internal Temp is 162°. 
5:00——---——-Remove Pieces. Internal temps ranged from 158° to 165°.

Allow to cool to about 100°, Wrap in plastic wrap & put in fridge for 2 days.
Put in freezer for 4 hours before slicing, and then slice very thin, across grain.

Eat some----Freeze the rest in Vacuum sealed bags.

This stuff is Awesome, and could not tell it from Beef Dried Beef.

Note: You don’t get much from a small Doe’s Backstraps:
Started with 3 Lb 10 Oz.
Finished with 2 Lb 10 Oz.


Enjoy the Pics,
Bear




Pieces of Backstrap from a Small Whitetail Doe:





Cure & Brown Sugar applied, and ready for Fridge:





Thickest piece sliced open, with the deep red all the way through center shows curing complete after 7 Days in cure.
Curing longer would be fine, but not necessary:





Pieces seasoned and ready for Smoker:





AMNS loaded with Hickory Dust & one end lit:






After half hour without smoke, AMNS goes on bottom rack:





Mavericks on duty, with clothes pins on cables holding probes at right height:





Trees are Golden again:





More Golden leaves over my Son’s Pole Barn Shop:





One of the good things about the glass door—I can see the dust has burned past halfway in the second row without opening the door, and I can see my Temp probes:





Heat turned off, but AMNS left in for awhile yet—Never too much TBS:





Ready to wrap for the 2 day rest in the Fridge:





Ready for 2 day Fridge rest:





After 2 days in Fridge & 4 hours in Freezer, ready to slice:





Plate of Venison Dried Beef, and a Bowl of End Trimmings for my Son:





Closer look at plate of Venison Dried Beef:





My Son gets all these Trimmings—He goes Nuts over them——Says “Best Jerky Ever!!”





All wrapped for Fridge & Freezer. Sure isn’t much!!
post #2 of 12
Bear, those look really good! I have some deer meat coming my way this Fall.

Points
post #3 of 12

Man does that look Fantastic  I know it has to be good.   Don't tell me you can't mail some to East Texas 

 

Nice job as always John

 

texas.gif

 

points1.png

post #4 of 12

GRR!!!  Bear, your pics and c farmer's don't show for me when I'm on my 8-5 computer!  The anticipation of having to wait until I get home is maddening!

post #5 of 12

Bite sized pieces of heaven right there.    :drool

 

 

 

:points:

post #6 of 12

Makes me wish I had a place to hunt still.Nice job Bear Thanks for sharing

Richie

post #7 of 12
Hmmm I have a few backstraps left from last year that need to be used.... This could be the perfect use for them. Looks great!
post #8 of 12
Thread Starter 
Quote:
Originally Posted by Xray View Post

Bear, those look really good! I have some deer meat coming my way this Fall.

Points

 

Thank You!!

 

Bear

 

Quote:
Originally Posted by gary s View Post
 

Man does that look Fantastic  I know it has to be good.   Don't tell me you can't mail some to East Texas 

 

Nice job as always John

 

texas.gif

 

points1.png

Thanks Gary!!

 

I'll swap you for some of that Awesome Brisket of yours!!

 

Bear

 

And Thanks for the Points, Xray and Gary!!

post #9 of 12
Thread Starter 
Quote:
Originally Posted by CrankyBuzzard View Post
 

GRR!!!  Bear, your pics and c farmer's don't show for me when I'm on my 8-5 computer!  The anticipation of having to wait until I get home is maddening!

 

Hope you enjoyed!!

 

Bear

 

Quote:
Originally Posted by c farmer View Post
 

Bite sized pieces of heaven right there.    :drool

 

 

 

:points:

 

Thanks Adam!

I know you know how good these are!!

 

And Thanks for the Point !!

 

Bear

post #10 of 12
Will other cuts work as well? Always looking for other ways to use venison.
post #11 of 12
Thread Starter 
Quote:
Originally Posted by bmaddox View Post

Hmmm I have a few backstraps left from last year that need to be used.... This could be the perfect use for them. Looks great!

 

Thank You!!

 

Also see below.

 

Bear

 

Quote:
Originally Posted by kawboy View Post

Will other cuts work as well? Always looking for other ways to use venison.

 

Yes, but it should be cuts from the Deer that have no fat, or very little.

Backstrap & Hind Quarters work the best.

I have Step by Steps of each of them in my "Step by Step Index" below:

 

I also make Dried Beef from Beef Eye Round and Beef Bottom round with all the fat trimmed off. (This can be found in my Index too)

 

Just click on "Bear's Step by Steps".

 

Bear

post #12 of 12
Thread Starter 
Quote:
Originally Posted by tropics View Post
 

Makes me wish I had a place to hunt still.Nice job Bear Thanks for sharing

Richie


Thanks Richie!!

 

Can't you just go about 40--50 Miles West of Lyndhurst??

 

And Thanks for the Point !!

 

Bear

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