MULE'S VENISON JERKY W/QVIEW AND RECIPE

[themule69]

Well it is time to make some Bambi jerky. I had the hind leg in the freezer from last hunting season.

So i pulled it out thinking sausage??? or jerky???   well i decided jerky. However i could still change

my mind. Here is what i have done so far. I boned the leg. Placed in freezer to firm it up. Sliced

about 3/16" thick. Give or take. If it was thick. I would flatten it with the palm of my hand. Then i made

up a batch of brine. Brought water to boil. Added all ingredients and simmered 15 min. the allowed to

cool. Then in the project fridge.

Ingredients

1 boned deer leg                       =  4269 g     or  9.4 pound

1/2 gallon water                

Cure #1                                         =       15g

Kosher salt                                    =       61g

Dark Brown sugar                         =      43g

Onion powder                               =        11g

Ground dried Tabasco peppers    =          3g

Black pepper                                 =          3g

Worcestershire Sauce                   =      1 1/4 cup

Soy sauce                                     =         3/4 cup

Honey (from my bees)                  =         1/4 cup

Garlic                                            =            8 cloves

1 Deer leg

hind leg.JPG

• themule69
• Jun 18, 2013

2

hind leg 1.JPG

• themule69
• Jun 18, 2013

1 boned and sliced.

sliced 1.JPG

• themule69
• Jun 18, 2013

sliced 3.JPG

• themule69
• Jun 18, 2013

More to come.

Happy smoken.

David

I am open to ideas

 

[daveomak]

Looks good....  good recipe too.....    Dave

 

[themule69]

Thanks Dave

Happy smoken.

David

 

[woodcutter]

Looks like it will be good.

 

[kathrynn]

Cant wait to see the finals!

Kat

 

[disco]

I love venison. This is going to be good.

Disco

 

[smokinhusker]

Good looking venison and makes the best jerky! The recipe sounds good too. Can't wait for hunting this year - We've got 2 mule deer tags, 2 cow elk tags, 2 bull elk tags and 2 antelope tags.

 

[Bearcarver]

Nice Start, Mule!!!!

Be Back-----

Bear

 

[themule69]

Good looking venison and makes the best jerky! The recipe sounds good too. Can't wait for hunting this year - We've got 2 mule deer tags, 2 cow elk tags, 2 bull elk tags and 2 antelope tags.

WOW! With that many tags. I see something in the freezer.

Happy smoken.

David

 

[dirtsailor2003]

Looks great! Once again I didn't draw a tag for anything so it will be general hunts for us. Been so long I've forgot what wild game tastes like!!'

 

[themule69]

Looks great! Once again I didn't draw a tag for anything so it will be general hunts for us. Been so long I've forgot what wild game tastes like!!'

I'm glad Arkansas doesn't draw for deer tags. I can hunt in my back yard. Elk is the only tags they draw for here.

Happy smoken.

David

 

[Bearcarver]

I'm glad Arkansas doesn't draw for deer tags. I can hunt in my back yard. Elk is the only tags they draw for here.

Happy smoken.

David

Elk is the only tag drawn in PA too. Slim chance on that one!!!

Bear

 

[fwismoker]

I could give you an idea David....how about seeing how long it will take to send a batch up to Indiana?  I'll be a guinee pig for ya.

 

[themule69]

I could give you an idea David....how about seeing how long it will take to send a batch up to Indiana?  I'll be a guinee pig for ya.

I hear guinee pigs make good PP.

 

[fwismoker]

I hear guinee pigs make good PP.

 

[themule69]

OK after 25 hour soak. It is time to start drying. I decided last night. That i would use my American Harvester dehydrator. So i added some liquid smoke to the brine. I was thinking about using my MES40. But didn't think i would have enough room on the racks.

I called MES last night and ask them to Over night  me a MES 120

 . They don't make a MES 120. That was thrown in for the people who ask. SHOULD I GET A BIGGER SMOKER!

OK back on subject for a while. I am using 12 trays with the dehydrator. Which is what they say is max. I do have 2 more trays. That i have used in the past. With no problems.

Now for the QVIEW

1 Here it is Just placed on the trays. I could have got a couple more pieces on this tray. The other trays are stuffed.

dry 1.JPG

• themule69
• Jun 19, 2013

2 Here is the 12 trays stacked.

dry 2.JPG

• themule69
• Jun 19, 2013

Now the clock is ticking.

My normal batch is about 10 pounds. I haven't figured the square inches of this on my MES 40.

How large of a batch has anyone done in a MES 40 or 30? I need to make some shelf slides and then get some more shelf's and Q mats

Happy smoken.

More to come.

David

 

[pc farmer]

Man that looks great so far.

That is one big [color= rgb(24, 24, 24)]dehydrator.[/color]

 

[themule69]

Man that looks great so far.

That is one big dehydrator.

Thanks farmer. It is starting to smell good in the house.

 

[fwismoker]

Thanks farmer. It is starting to smell good in the house.

David my bone head threw away racks from an old dehydrator and could have kicked myself when i realized i should have saved the racks for the new one!   I have 5 or so racks that came with it ans should have had atleast 10!  UGH...  thanks for reminding me!

 

[pc farmer]

I have some deer steaks around 1/4 thick. Would they work to make jerky?