With the family all being relatively successful during this past falls deer hunting season, I was given the task of making some of the goodies that we have been having made by local processors.
Using Bearcarver's step-by-step process, I started a batch of venison roasts to make dried venison, or more popularly known as venison dried beef. On day one I carefully measured out the correct amounts of the tender quick and brown sugar. I used 1 half ounce of each per pound of meat, and carefully added the proper amounts to zipper bags with the weighed meat.
These pieces of venison range between 1 3/4 inches to 2 1/2 inches thick. This would suggest that no more than 7 days in the cure would be long enough for proper cure, but I elected to go 11 days.
That brings me to this weekend. I took each piece out of the cure, rinsed it, dried it off, added a layer of black pepper, onion powder, and garlic powder. After a rest in the fridge over night, today is smoke day.
Meat in zipper bags cured for 11 days.
Meat rinsed and ready for a coating of pepper, garlic and onion.
A full smoker, started in the all day process of drying.
Stay tuned. More updates to come as the cook continues.
Using Bearcarver's step-by-step process, I started a batch of venison roasts to make dried venison, or more popularly known as venison dried beef. On day one I carefully measured out the correct amounts of the tender quick and brown sugar. I used 1 half ounce of each per pound of meat, and carefully added the proper amounts to zipper bags with the weighed meat.
These pieces of venison range between 1 3/4 inches to 2 1/2 inches thick. This would suggest that no more than 7 days in the cure would be long enough for proper cure, but I elected to go 11 days.
That brings me to this weekend. I took each piece out of the cure, rinsed it, dried it off, added a layer of black pepper, onion powder, and garlic powder. After a rest in the fridge over night, today is smoke day.
Meat in zipper bags cured for 11 days.
Meat rinsed and ready for a coating of pepper, garlic and onion.
A full smoker, started in the all day process of drying.
Stay tuned. More updates to come as the cook continues.