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Dried Venison Q-view

post #1 of 13
Thread Starter 
First attempt at dried venison, turned out good if I say so myself!cool.gif
post #2 of 13
What cut was it?.....Sure looks good.
post #3 of 13
OH.....Did you like the taste?
post #4 of 13
Looks great..........How was the taste?................
post #5 of 13
Thread Starter 
The cut was part of the "back strap" tenderloin. Taste like I thought, initial taste is smokey then salty should go super with a dark beer.
post #6 of 13
Mmmm...looks good Minichef!PDT_Armataz_01_34.gif
post #7 of 13
what did you do to the meat before smoking? How long and what temp did you smoke the meat. I have smoked some cutlets before and they were real good. I have some meat I will try this with..
post #8 of 13
Thread Starter 
I soaked the meat in a gallon of water with morton's tender quick, added some garlic salt and pepper for 2 days then injected the meat with the solution and soaked for another day. Low temp 105° for smoking 2.5 hours then 230° until internal was 150ish. Took roughly 5 hours total, can't say for sure how much the meat weighed though.
post #9 of 13
that looks good minichef, i was going to do one using curleys recipie i got from here last week but now i am undecided. maybe i will do one of each
post #10 of 13
Thread Starter 
I used a cup of tender quick, next time I will cut that back to 3/4 cup. It was just about to salty to eat a lot of it. Maybe that is a good thing!icon_razz.gif
post #11 of 13
Holy Crap!! That looked awsome,think I could kinda taste it through the pic!!!!PDT_Armataz_01_34.gif
post #12 of 13
That looks great chef...nice work!!!
post #13 of 13
I have smoked venison cuts like that myself. I used 3/4 cup tender quick, injected the meat generously, then let soak overnight, for maybe 12 hours or so, and then put it on the smoker. If you inject the meat I don't think you need to soak it in the brine for as long. I also sprinkle outside of venison with CBP to give it a little zip. It does taste awesome! Good job....
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