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Beef vs Deer

post #1 of 10
Thread Starter 
Do you use the same seasoning for deer as you use for beef? I know deer is much stronger in flavor and was wondering if it would require a stronger seasoning mix or marinade?

Thanks.

MoHntr
post #2 of 10

Re: Beef vs Deer

I use the same rub, but I brine my deer and cover in bacon strips.
post #3 of 10
Thread Starter 
Hey Gunslinger I was under the impression that brining only really worked on Poultry.

Do you use a commercial brine or your own secret recipe?

Is the brine mainly for curing?

Thanks for the reply.

MoHntr
post #4 of 10

Re: Beef vs Deer

Are you making jerky…if so I use the same marinate, except I throw in a handful of crushed juniper berries if the deer was real wild tasting!
post #5 of 10
Thread Starter 
Up in Smoke: I've never heard of juiper berries. Are they a spicy berry? Where can they be bought?

I am making jerky right now. I sliced a deer arm roast up and merinaded it for a few hours and after I put it in the smoker I sprinkled it with black pepper. Normally I use cayenne pepper but thought I'd try something a little milder.

The jerky has been smoking for 3 hours at 150 f. About 2 hours yet.

I have 2 lbs of ground deer wrapped in plastic in the icebox. I am trying the Hi-Mountain inferno seasoning. In the morning I'm going to stuff it in the jerky shooter and start smokin' it too.

MMmmmm! Hope it's not too hot!

MoHntr
post #6 of 10

Re: Beef vs Deer

Juniper berries really help when you are marinating wild game, they kinda get rid of that strong taste that bucks or older deer have or deer that aren’t cornfield fed. You can get them from places like Penzy’s Spice co. You only need like 8-10 berries squished. 4 oz. is like $3-$4.
post #7 of 10

Re: Beef vs Deer

I use a standard brine and whatever fruit juice and seasoning I feel like at them time. I don't cure deer. Anything you cure will taste like ham. So unless that's the taste you're looking for, or you have to store it for a long period of time, I wouldn't cure.
I will also marinade in butter milk from time to time. It cuts the gaminess and does a great job tenderizing.
post #8 of 10
Thread Starter 
Thanks for the replies. The batch I've been working on today is almost done. I'll try to post some pics after while.

MoHntr
post #9 of 10
Hey how did it turn out MoHntr?
post #10 of 10
Thread Starter 
Cheech I must say the whole muscle venison jerky turned out GREAT! - The smoke flavor and spice was good!

The Hi-Mountain inferno I used on the ground venison left a little to be desired. It was better the next day - but overall I would say it is bland and no heat.

That is my first experience with Hi-Mountain but I want to try a different flavor. I know it gets high marks from several people on this site. I'll give it another go!

I haven't downloaded my pictures yet. But when I do I'll post some!

MoHntr
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