need some new ideas

[smker]

ive got the 2 centers from the hind quarters from my deer, ive done these in many ways but looking for something easy to complicated doesnt matter.

first ill soak in water and leach out the blood, so theres time to come up with something

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• smker
• Feb 2, 2013

 

[bhawkins]

http://www.smokingmeatforums.com/t/135262/newbie-with-backstrap

OK smker, if you read this thread then you will find that soaking is not needed. Proper handling after the kill is. Many things can be done ,if you wish, to add flavor and seasoning. That part is all a matter of what YOU like. Personally I have been going back to 'simple is better' way of thinking. A simple SPOG rub is great on red meats, including deer, or you can go as complicated as you want to.Important thing is cook it right, and you say you have cooked many so..........

 

[doctord1955]

Dried deer?

 

[tony111]

I have injected with sugar cure just like a pork ham....smoked low and slow and pull at 140 to 145 because they dry out easy, then slice thin for sandwiches.  Have also injected with 50/50 sweet baby rays and apple juice and cover with a few pieces of bacon.  For the most part I slice mine for steaks and run them through a cuber twice and fry them in lard . 

 

[smker]

Dried deer?

forgot to add one bit of info,  "what do i want to make out of it"    well id like to slice or shaved thin for sammies and maby some for cheese and crackers

 Ive had that idea brought up over the past day and it looks interesting, here's a link to a step by step for drying meats.

http://www.smoked-meat.com/forum/showthread.php?t=22210&highlight=dried+venison

 

[doctord1955]

YUP  but i use pops brine recipe and soak for 2 weeks then put in smoker on saturday morning at 5 in morning run it for 1 hour at 120 to dry. then kick up to 140 and smoke for about 6 -8 hrs then start kicking up 10 degrees every hour till i get smoker up to 175 then wait for deer to get to 155

 

[smker]

another good idea,   corn beef it  or corn beef it and make pastrami out of it.