Smoked Venison Dried Beef

[iamaxxer]

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

 

[ezbagr]

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

 

[Bearcarver]

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

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

 

[ezbagr]

Bearcaver, here is my finished product.



disregard-does not link to picture-will try again.

 

[ezbagr]

 

[beer-b-q]

Looks Great Bear...

 

[ezbagr]

Here is my finished product.

 

[Bearcarver]

Here is my finished product.

Looks real good !!!

Enjoy,

Bear

 

[shellbellc]

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!!  

 

[Bearcarver]

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!!  

That's great!

I can't wait either!

Bear

 

[metal man]

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.

 

[Bearcarver]

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.

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

Bear

 

[jerseyhunter]

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

 

[Bearcarver]

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

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

 

[jerseyhunter]

Thanks for the advice

 

[shellbellc]

Thanks RW,

It is good in SOS, and I like SOS (Dried Beef Gravy), but I like it sooooo much in white bread with American cheese & Miracle Whip, that I consider it wasting my tasty Dried Beef, by cooking much of the flavor out of it.

That's just me.

Bear

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! 
 

 

[Bearcarver]

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! 
 

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

 

[gotarace]

Thanks for the link in Blues loin post...I see great things coming out of my next deer!!!

 

[smokenharley]

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

 

[Bearcarver]

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

Sounds great!

Next one you do, post it for us.

BTW: I don't normally inject. I only inject if something is too thick to cure properly from the outside to the center.

Thanks,

Bear