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.
Since I am not using TQ, I needed something to mix the small amount of cure with to get better distribution, so I use a dry rub. I like the Beef dry rub sold by Angelo’s BBQ in Ft Worth TX. They were kind enough to give me an idea how much salt is in it, so I use diggindog’s calculator and calculate how much cure and how much rub, then I rub each piece of meat with the proper amount and cure in my fridge for the appropriate amount of time. I choose not to include any sugar, but I think I will get some beef and experiment with that a little bit. I also bought Jeff’s recipes, so I will also experiment to see if I like Jeff’s rub better than what I get from Angelo’s. However, what I did today is what I know works, and gets such good reviews a friend asked me to make some from his deer loins.
I did not get a pic of the first rack before going in, and I did not get a pic when they came out, but, here’s what I did get. The center rack only took 4 hrs to get up to 160, so I pulled them early, hope the texture is good. The others took near 7 hrs and will be fine. Used my AMNPS for about 5-6 hrs.
I’ll vacuum pack and freeze whole, and slice when I thaw for use.
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.
Since I am not using TQ, I needed something to mix the small amount of cure with to get better distribution, so I use a dry rub. I like the Beef dry rub sold by Angelo’s BBQ in Ft Worth TX. They were kind enough to give me an idea how much salt is in it, so I use diggindog’s calculator and calculate how much cure and how much rub, then I rub each piece of meat with the proper amount and cure in my fridge for the appropriate amount of time. I choose not to include any sugar, but I think I will get some beef and experiment with that a little bit. I also bought Jeff’s recipes, so I will also experiment to see if I like Jeff’s rub better than what I get from Angelo’s. However, what I did today is what I know works, and gets such good reviews a friend asked me to make some from his deer loins.
I did not get a pic of the first rack before going in, and I did not get a pic when they came out, but, here’s what I did get. The center rack only took 4 hrs to get up to 160, so I pulled them early, hope the texture is good. The others took near 7 hrs and will be fine. Used my AMNPS for about 5-6 hrs.
I’ll vacuum pack and freeze whole, and slice when I thaw for use.