New Guy

[danglin’angler]

Hello smokers,
New to the forum I’d like to discuss &gain information and techniques on salting , brining large pieces and of venison.

 

[SmokinAl]

Welcome to SMF!
I have never brined venison before, but I’m sure someone will be along shortly who has.
Al

 

[pushok2018]

Welcome to the forum from NorCal! Nice to have you on board!

 

[smokerjim]

Welcome from pa, great place here so jump right in.

 

[TNJAKE]

Welcome from Tennessee. Reach out to @indaswamp for your cured wild game questions

 

[danglin’angler]

Thanks for the warm welcome , I’ll ask around and see if I can get the help I’m looking for .

 

[BigW.]

@Bearcarver Check out his recipes for dried beef or venison. Couple others have used his recipe if you want to use search function. Welcome to the forum!

 

[kruizer]

Welcome to SMF from Minnesota.

 

[Bearcarver]

Hello smokers,
New to the forum I’d like to discuss &gain information and techniques on salting , brining large pieces and of venison.

Welcome Angler!
Here's a Few Dried Beef Smokes made from Curing & Smoking Venison:
Smoked Venison Dried Beef
Venison Backstrap Dried Beef
Venison Backstrap Dried Beef #2

Bear

 

[danglin’angler]

Welcome Angler!
Here's a Few Dried Beef Smokes made from Curing & Smoking Venison:
Smoked Venison Dried Beef
Venison Backstrap Dried Beef
Venison Backstrap Dried Beef #2

 

[danglin’angler]

Have you used tq as a brine for thick cuts ?

 

[912smoker]

Welcome to SMF from SE Ga

 

[Bearcarver]

Have you used tq as a brine for thick cuts ?

I never used TQ in a Brine.
I Dry Cure everything with TQ.
If I was going to do a Brine Cure for something like Chicken or Turkey, I would use Cure #1 in Pops' Mixture & Method.

Bear

 

[JLeonard]

Welcome to the forums from Mississippi! Look forward to your posts.
Jim

 

[Wurstmeister]

Welcome From South Carolina's Thoroughbred Country. Jump on in... the water's fine!
John

 

[OldSmoke]

Welcome from Oregon! You can get an answer here for any question you have, and answers for questions you didn’t even ask! Some of them even apply to smoking.

 

[Mr. Zorg]

Welcome from San Antonio Texas

 

[bigfurmn]

Welcome from Minnesota. You'll find all the answers you could imagine here.

 

[danglin’angler]

@Bearcarver when salting cuts with tq after salting can the pieces be stacked in one container or you should they rest separated

 

[Bearcarver]

@Bearcarver when salting cuts with tq after salting can the pieces be stacked in one container or you should they rest separated

They can be stacked.

I always bagged them individually in Ziplocks.
Then I'd stack the bags nice & flat.
Then once a day flip them over & reverse the stacking procedure.

Bear