Dried Venison

[pc farmer]

Looks Great Adam---Not Your First Rodeo!!
Nice Job!
Like.

I haven't done any for a long time---Just too much for me.

Bear

Thanks Bear. I hate how the pics turned out thou and almost didnt post it.

Looks awesome Adam!

Thanks Doug.

 

[Winterrider]

Some good eating there PC. Nice work!

 

[pc farmer]

Some good eating there PC. Nice work!

Thanks Wife making creamed chip venison as I type.

 

[Rafter H BBQ]

That looks top notch Adam, nice job!

 

[HalfSmoked]

Wow an I late on this post. But a great job there farmer and I'm sure was very tasty.

Warren

 

[chef jimmyj]

That's beautiful. Can you give more detail on the Cure mix and process? You have a Curing Cabinet or other place you hang it? It is certainly cold enough around here...JJ

 

[pc farmer]

That looks top notch Adam, nice job!

Wow an I late on this post. But a great job there farmer and I'm sure was very tasty.

Warren

Thanks guys

 

[pc farmer]

That's beautiful. Can you give more detail on the Cure mix and process? You have a Curing Cabinet or other place you hang it? It is certainly cold enough around here...JJ

Just a dry cure, used Diggingdogs calculator . Cured 3 weeks then smoked at 180 to dry. Took over 48 hours.

 

[Psmowrey]

That looks awesome! I just pulled out about 100 pieces of venison hams/backstraps out of pop's wet brine and have them seasoned and in the fridge. They cured in my walk-in at the ranch for the past two weeks. They are going on the smoker first thing tomorrow morning! I wish I had a picture to post. will post the finished product

 

[archeryrob]

I use mine after being sliced thin for scrambled eggs. I fry frozen green peppers I save from the garden in an olive oil drizzle bottle that has oregano and basil mixed in it. The shred the dried, cured, deer into it and fry a little. Crack eggs over it, bit more pepper and some cheddar cheese.

 

[Psmowrey]

Here is a portion of the finished product, had to finish in the oven in three batches after 12 hrs cold smoke. I will say that the meat is a little sweeter than I would have wanted it to be. I used "Pop's Wet Brine" cure (1C Salt, 1 C Sugar, 1C Brn Sugar, 1T cure #1 per 1 gallon of water) I think next time I'll try a small test batch with less sugar before doing another 100 piece batch.

The first time I did cured and smoked venison, I used BearCarver's dry cure with morton's tenderquick and brown sugar and it was perfect, just took up too much room in the fridge. I figured the wet cure was a better option for me due to the fact I could leave it in the walk-in at the ranch.

Has anyone else had this issue with the meat being sweet with "Pop's Brine"? Do you think it is because my pieces were a lot smaller than I typically see on here? Was two weeks in the cure too long for the small pieces? Any input would be helpful for the future.

Thanks!

 

[Ishi]

That’s a serious cook! Nice work all the way around!