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Dried Venison Loin
Just made a new batch yesterday. The top 2 are whitetail backstraps. Yes, they’re small, I cut them in smaller pieces to fit in the freezer better. The bottom 4 are Pronghorn backstraps from New Mexico. A friend of mine went out there to film a friend of his hunting and was given some of... -
Cheese Test (Strange Taste Buds ??)
Being from Wisconsin, I’m a little bit of a cheese snob, and it’s easy to forget that other parts of the country don’t have the widely varied selection in the grocery stores that we take for granted. I know we ate it when I was a kid, but I can’t tell you the last time I had velveeta, could be...- doongie
- Post #59
- Forum: General Discussion
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What's a Picanhas and what's better about it.
I’ve not cooked one yet, but been meaning to try it. I’ve had it in Brazilian steakhouses in the US and Mexico, and it’s one of the best cuts I’ve had the pleasure of eating. I think they use just coarse salt for seasoning. I’ve not investigated the cooking process in detail. I suspect the... -
Beef Brisket Bacon Experiment: Success!! (Pics)
“Both slabs were seasoned with Jeff's Texas rub. Being that the rub has a considerable amount of salt in it I backed off with the calculated salt in the cure by a couple of grams.” The rub I use is about 50% salt, so I set the digging dog calculator to 4% salt and it gives me the right amount... -
Feeding deer in Pennsylvania???
From my brief internet search, it appears feeding deer is not currently illegal in PA, but I am unfamiliar with the PGC and how to navigate their information. Following are a couple quotes from the linked web page. One would think if anything had happened since all the meetings in 2019, it...- doongie
- Post #10
- Forum: General Discussion
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Dried Venison Loin
I completely understand, I also had a hard time with the decision, but it is the leanest cut, cures quickly, and dries relatively quickly. Plus my wife will eat it. If one were to break down a larger lean roast into smaller cuts it would probably be fine, but a full 3 lb roast may have issues... -
Dried Venison Loin
The money shot. I tried a couple times before I figured out the slow rise in temp over time brought the “dried” texture part of it, which is what makes it. That is the best part, it intensifies the flavor of the meat, and because of the cure it has a bit of a ham character, so those who don’t... -
Is is possible to fix undercooked summer sausage?
I realize this question raises a LOT of other questions, but for discussions sake, let’s say you thought you had a good quality control process, and get to the end and find undercooked summer sausage. Is it possible to fix it? How? I did not make the sausage, but did taste it. It was quite... -
Need recipe for pressure canning Dove and Quail
UGA also publishes a website that’s very helpful. The National Center For Home Food Preservation. Look around, somewhere all of it is formatted for printing. https://nchfp.uga.edu/- doongie
- Post #9
- Forum: Canning & Storage
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Dried Venison Loin
I made some dried venison loin today, total about 6-1/2 lbs. Three deer worth of inner and outer loins. A while back I tried Bearcarver’s dried beef recipe and really liked it, but decided to change from using TQ to Cure#1. I’ve made several batches and am very happy with my recipe now... -
Pulled Pork Dinner for New Years Eve
I like the Meater, but I‘ve had some minor issues with the bluetooth connection. It doesn’t seem to have much range through the smoker, or the oven door. Other than that, I quite like it, but am considering a FireBoard for multiple pieces in the same cook. -
Pulled Pork Dinner for New Years Eve
The plan was to be down at the neighbors house at 5:30 for dinner on New Years Eve. Meat got rubbed (Angelo’s Pork Ribs and Poultry, from Ft Worth TX) Wed evening around dinner time, for a 12 hr rest in the fridge. Got up early and had the smoker going at 220 about 5:15 am, got the meat ready... -
Educate me on salt content and use of #1 cure
^^^THIS^^^ I have a few friends interested in curing after tasting some of the dried beef/venison I’ve made, and I stress using a scale with a resolution to tenths or hundredths of a gram. I got mine on amazon for like $10, so it should not be a dealbreaker. Some of the size pieces of meat I...- doongie
- Post #9
- Forum: Making Jerky
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Fermentation Crock
I have had one of those for quite a few years now, love it!. Fill level is not relevant, as long as the vegetables are submerged. The stones will discolor with red cabbage, but that’s not an issue either as long as you wash them.- doongie
- Post #6
- Forum: Canning & Storage
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When to add or remove smoke?
I have an old MES30 with a mailbox mod. It totally makes sense to dry something for a bit first. Thanks!- doongie
- Post #7
- Forum: Info and Practices
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When to add or remove smoke?
I‘ve always started my smoke before putting any product in the smoker, and removing smoke is an easy one, if you want a lighter smoke don’t keep adding chips, or only fill the amnps partway. I’ve always been happy with my results. I’ve read a few things where someone might start the cook...- doongie
- Thread
- Replies: 8
- Forum: Info and Practices
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Who's Yer Favorite Local Butcher?
I’m fairly lucky, we have several reputable meat cutters in the area, and we like to support all of them at one time or another throughout the year. I’ll drive to any of them before costco, partly because I can, mostly because they’re closer as well. There is one in Baraboo that I’ve not been...- doongie
- Post #10
- Forum: Wisconsin Members
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Dried Beef Step by Step (Great Stuff)
I have made this using TQ on beef, and venison, but I always thought it a touch too salty. I have since adjusted it to use cure #1 and diggingdogfarms online cure calculator. After several attempts I have landed on a final recipe I like. I use a beef dry rub that I get from Angelo’s BBQ in... -
Smoked venison tenderloins and first run with my new pellet smoker!
I have been making Bearcarver’s dried beef using venison, and it is fantastic. Even people that don’t like venison, like it. A friend shot a doe this year and wants me to make some using his backstraps and loins. I have adjusted his recipe a bit though. Instead of using tenderquick, I Use a...
