Smoked Venison Dried Beef

[Bearcarver]

 
I'm glad you restoked this thread desertloper, I'm waiting to drop one more doe this year and then make me a batch. I tried this for the first time a couple years ago and the family loved it. The only thing I did different was brined the meat for 14 days using Pop's brine recipe. 

I'm curious as to cold smoking this Bear, have you tried this yet? What would the cold smoke method do to the meat after a 14 day wet cure brine? 

You can cold smoke it if you want to get an additional amount of smoke on it, but it still has to get to 145° IT before you eat it.

Also, I find Dry Curing with TQ gives a better flavor than Soaking in a Brine Cure.

Bear

 

[klutzyspuds]

I used this step-by-step process to make this stuff here this week. I have to give credit to Bear for accepting my messages and answering my questions. Turned out to to be a lot easier to do than I expected. And absolutely worth every second of the cure process. It turned out amazing, and probably won't last long enough to even bother to package up.

 

[Bearcarver]

I used this step-by-step process to make this stuff here this week. I have to give credit to Bear for accepting my messages and answering my questions. Turned out to to be a lot easier to do than I expected. And absolutely worth every second of the cure process. It turned out amazing, and probably won't last long enough to even bother to package up.

Thank You for the nice comments!!

I'm real glad you liked it, as it was a pleasure helping you.

Yours,

Bear

 

[mccabe]

I was wondering if there was a way you could do this with ground venison?

 

[Bearcarver]

I was wondering if there was a way you could do this with ground venison?

You could not make Venison Dried Beef with ground Venison, but you could make Sticks, sausage, and Jerky with Ground Venison, if you mix it with some Ground Beef and-or Pork & seasonings & cure.

Bear

 

[mccabe]

i saw a way to make ground venison bacon, and I thought maybe I could use the same technique while using cure and brown sugar instead.

 

[Bearcarver]

i saw a way to make ground venison bacon, and I thought maybe I could use the same technique while using cure and brown sugar instead.

You can use Ground Venison in the Mix with Ground Pork to make a Ground Formed Bacon, but that's a completely different item & method.

I believe MossyMo sells the kits--I'll check for you.

Bear

 

[Bearcarver]

i saw a way to make ground venison bacon, and I thought maybe I could use the same technique while using cure and brown sugar instead.

PM this Guy:

"MossyMO"

He can hook you up with a packet & instructions for making Venison Bacon (Formed).

He's a Great guy, and will help you out. Tell him Bear sent you.

Bear

 

[turkeyhunter62]

I'm brand new and want to do some of this. I have elk and deer every year and have had Maplewood Meats and Nueske's Meats (both in Wisconsin) do this for me. It is getting extremely expensive. I have a big Cookshack smoker and would like to do some cured,smoked and sliced venison. Where do I find brining or curing recipes

 

[Bearcarver]

I'm brand new and want to do some of this. I have elk and deer every year and have had Maplewood Meats and Nueske's Meats (both in Wisconsin) do this for me. It is getting extremely expensive. I have a big Cookshack smoker and would like to do some cured,smoked and sliced venison. Where do I find brining or curing recipes

If you can get some TQ (Mortons Tender Quick), everything you need to know is in Post #1 of this Thread.

Elk & Deer make Awesome Dried Beef !!!

And Really cheap if you do your own!!

Just yell if you run into a question.

BTW: Here's another Venison Dried Beef from Deer Backstrap:

Venison Backstrap Dried Beef

Bear

 

[Shotgun2]

Whould pink curing salt work for this?

 

[Bearcarver]

Whould pink curing salt work for this?

Yes, but you have to use the right amount of Pink Salt, and it is much different than the amount of TQ used.

Bear

 

[Shotgun2]

Yes, but you have to use the right amount of Pink Salt, and it is much different than the amount of TQ used.

Bear

Thanks im new to curing want to try it out on a deer loin. just didn’t think 2 teaspoons per 10lbs was enough to cover the meat

 

[Bearcarver]

Thanks im new to curing want to try it out on a deer loin. just didn’t think 2 teaspoons per 10lbs was enough to cover the meat

That's one of the reasons I use TQ.
If you want to use Cure #1 (Pink Salt), it's easier to use a Brine Cure. See "Pops Curing Method".
That way all of the meat gets cured equally.

Bear

 

[Shotgun2]

That's one of the reasons I use TQ.
If you want to use Cure #1 (Pink Salt), it's easier to use a Brine Cure. See "Pops Curing Method".
That way all of the meat gets cured equally.

Bear

Thanks bear I’m new on the forum also

 

[Shotgun2]

Thanks bear I’m new on the forum also

Where do I find pops curing method

 

[Bearcarver]

Where do I find pops curing method

Here's Pops' Curing Brine, using Pink Salt:
https://www.smokingmeatforums.com/threads/pops6927s-wet-curing-brine.110799/

Bear

 

[410mudslinger]

I had friends give me a bunch of deer meat and I just got done vacuum sealing dried deer. Very long process from start to finish, but it was well worth the time, I only did 6lbs to try, wish I would have done more. Awesome recipe, I can’t wait to share this with my friends. Thank you for the detailed instructions.

 

[Bearcarver]

I had friends give me a bunch of deer meat and I just got done vacuum sealing dried deer. Very long process from start to finish, but it was well worth the time, I only did 6lbs to try, wish I would have done more. Awesome recipe, I can’t wait to share this with my friends. Thank you for the detailed instructions.

That's Great !!
I'm real glad you like it !!

Bear

 

[Ishi]

Going on 25 lbs made this Spring with more to make!
I can’t get enough of this stuff.
Twelve lbs finished up Saturday