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,
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!!