Smoked Venison Dried Beef

Discussion in 'Wild Game' started by bearcarver, Dec 11, 2010.

  1. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks Bassman & RB!

    I think Backstrap would be good for this too, but then Backstrap is good for a lot of things.

    This stuff has always been my favorite thing from Venison.

    Bear
     
  2. iamaxxer

    iamaxxer Fire Starter

    I have used this recipe twice now for venision all I can say is....AWESOME.....
     
  3. ezbagr

    ezbagr Newbie

    Bearcarver, I pretty much followed your instructions. I used 1 Tablespoon {1/2 ounce} Of TQ per pound of weighed pieces of meat. Applied tq evenly on pieces of meat and put in plastic bags and put in refigerator-I did massage and flips each bag daily. The thickest piece of meat that I had was 2 inches, so I used your formula of how many halves plus 2 for the number of days. I left it in the frig for 8 days-a couple extra.

      I have a BGE-i put meat in at 9:00 A.M.-the lowest I could get the fire was 150 degrees-stayed there for the most part and then around 5:00 I raised to 175 and  watched my thermometers and checked all pieces of meat and they were between 159 and 174 at 7:00.  I removed let cool on back step for a couple of hours  and then put in frig. I just got home from work and sliced my first piece and it really tasted good-thanks to you.

      I did throw a pretty good size of Cherry wood in the fire after an hour or so.

      Is there anyway a person can tell if the meat is cured properly?

      I will go to Roll Call and introduce myself.

      Thanks
     
  4. bearcarver

    bearcarver Smoking Guru OTBS Member

    Sounds great EZbagr !

    Generally, if there is enough cure, the meat will be pink all of the way through when finished, or when fried for the salt test (after curing & rinsing). That's why I sometimes like to cut one in half (after curing), so I can get a test piece from the middle of a piece.

    If there's too much cure (when using TQ) it will taste much too salty.

    If it's not cured long enough, that could also cause the center to be gray instead of pink.

    It doesn't hurt to add even another 1, 2, or 3 days to the curing time, but never less than the calculated amount.

    Bear
     
  5. ezbagr

    ezbagr Newbie

    Bearcaver, here is my finished product.



    disregard-does not link to picture-will try again.
     
    Last edited: Jan 12, 2011
  6. ezbagr

    ezbagr Newbie

     
  7. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looks Great Bear...
     
  8. ezbagr

    ezbagr Newbie

    Here is my finished product.[​IMG]
     
  9. bearcarver

    bearcarver Smoking Guru OTBS Member


    Looks real good !!!

    Enjoy,

    Bear
     
  10. shellbellc

    shellbellc Master of the Pit OTBS Member

    Hey Bear, Just cured up a small venison roast to try this recipe!  Can't wait!  Roast was only 1.25 lbs and very lean. I have pics and will post up the test when complete...Can't wait!!  
     
  11. bearcarver

    bearcarver Smoking Guru OTBS Member


    That's great!

    I can't wait either!

    Bear
     
  12. metal man

    metal man Fire Starter

    Bearcarver that looks great. Here in MS we have a long deer season with a healthy bag limit so i end up with a freezer full of venison each year. I'm always looking for new ways to cook it. I'm defiantly giving this one a try.
     
  13. bearcarver

    bearcarver Smoking Guru OTBS Member

    That's great--Let us know how you like it.

    Bear
     
  14. I've got a ?  When useing the A-maze-n Smoker, do you dampen the dust as you wood in other smokers?
     
  15. bearcarver

    bearcarver Smoking Guru OTBS Member


    NO !

    On the contrary---If it has humidity in it, you should nuke it for awhile to dry it out, or put it in the oven awhile, or if you're preheating your smoker without smoke for the first hour or so, load your AMNS and put it in there without lighting it, to dry it out.

    I don't often have to do this, because as soon as I take mine out of the bag Todd put it in, I put it in marked sealed jugs to keep the humidity out.

    Bear
     
  16. Thanks for the advice
     
  17. shellbellc

    shellbellc Master of the Pit OTBS Member

    My venison roast is going in the smoker tomorrow, but with regular dried beef I also like frying it up and putting it on a fried egg sammich! 
     
     
    kel krause likes this.
  18. bearcarver

    bearcarver Smoking Guru OTBS Member

    I never tried frying any of my Dried Beef (beef or deer), but I know I tried frying up some Knauss' Dried Beef one time, and it was way too salty when fried.

    I think the store bought has way too much salt in them, because they have to follow special rules, and they make theirs a lot drier than we do, so they can pack it without needing refrigeration.

    I'll keep an eye out for your post.

    Bear
     
  19. Thanks for the link in Blues loin post...I see great things coming out of my next deer!!![​IMG]
     
  20. Guess I'm just a dumb PA Dutchman but that seems to a bunch of work for simple dry beef or venison for that matter. Everyone has their own concoction for dry beef but my feeling is that it is in the brine. My brine includes the spices and is not injected. Rather, it is absorbed through the process of brining. The longer I brine, the shorter I smoke simply because the meat becomes less hydrated. We like it dry to the touch in this neck of the woods for SOS and and other baking goodies.

    Just my two cents
     

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