Beef vs Deer

[mohntr]

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

 

[gunslinger]

I use the same rub, but I brine my deer and cover in bacon strips.

 

[mohntr]

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

 

[up in smoke]

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!

 

[mohntr]

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

 

[up in smoke]

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 arenâ€[emoji]8482[/emoji]t cornfield fed. You can get them from places like Penzyâ€[emoji]8482[/emoji]s Spice co. You only need like 8-10 berries squished. 4 oz. is like $3-$4.

 

[gunslinger]

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.

 

[mohntr]

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

 

[cheech]

Hey how did it turn out MoHntr?

 

[mohntr]

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