Venison dried beef

Discussion in 'Wild Game' started by elginplowboy, Dec 28, 2014.

  1. elginplowboy

    elginplowboy Meat Mopper

    Peer pressure..... I have seen Bearcarver, cfarmer, and wateringholebrew posts and seeing the wonderful results these folks came out with has got me expanding my horizons and trying something new. Seeing y'all use prime cuts to make this is telling me it has to be good. So here we go. Thanks guys for the wonderful tutorials and step by steps. So I have segregated 5lbs of prime cuts to give this a shot. We have a tenderloin, two mock tenders, two backstraps, and a top round. Wish me luck.
     
    Last edited: Dec 28, 2014
  2. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Venison dried beef. Yup I will be watching.
     
  3. elginplowboy

    elginplowboy Meat Mopper

    Ok, got separated into 5 ziplocks at 1lb each. Tenderquick and brown sugar rubbed in really well. Top round was around 3" think so I cut it down the middle so thickness is uniform at about 1.5". Using bearcarvers calculation with 3 half inches in that thickness times two plus two days gets to about 8 days to cure. I'm planning on 10. Got my master ziplock bag shaker and helper to get everything rubbed in.
     
  4. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    I'll be watching !
     
  5. elginplowboy

    elginplowboy Meat Mopper

    Half way cured. Been massaging and flipping twice a day. Can't wait to lay some smoke on.
     
  6. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    The wait will be worth it.
     
  7. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    :yeahthat:
     
  8. elginplowboy

    elginplowboy Meat Mopper

    Updated fridge pic. Looks to be curing nicely.
     
  9. Ten days to cure dried venison? Never heard of that. I use 50/50 curing salt and brown sugar. We let it cure for 5 days. Maybe I'm doing it wrong? But then again we have never had a problem with the meat not being cured. 
     
    Last edited: Jan 7, 2015
  10. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Hey Jeff, curing time depends on the thickness of the meat !
     
  11. Right, maybe they are using much larger pieces. I do use the back strap, but I cut every 6 inches and strip it right down the middle. 
     
  12. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I went 12 days but some of mine was almost 3 in thick. I know WHB's was too.
     
  13. elginplowboy

    elginplowboy Meat Mopper

    Ok, pulled out of ziplocks and planning a 2 hr soak.
    Getting excited getting close to putting on some smoke.
     
  14. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    When you smoking them?
     
  15. elginplowboy

    elginplowboy Meat Mopper

    Plan to pull from soak(slice my test piece)and pat dry, then in fridge with CBP, powdered onion/garlic to form pellicle for 12 hrs start smoke tommorrow morning around 8 or so.
     
  16. I'm in!
     
  17. elginplowboy

    elginplowboy Meat Mopper

    Pulled and patted dry, nice deep red center, sliced a test piece.
    Good golly Molly ........... Test piece was fork tender and tasted amazing!! Man this stuff is awesome already.
     
  18. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Dont eat it all, need to smoke some. :biggrin:
     
  19. elginplowboy

    elginplowboy Meat Mopper

    Lol, yep some actually made it into smoker.
    Started at 7:00am preheat smoker to 270. 1hr
    Took meat out of fridge and let sit on counter to get up to room temp during that time.
    8:00 meat in smoker set temp 130 no smoke.
    9:00 roll smoke........
     
  20. elginplowboy

    elginplowboy Meat Mopper

    Qview 4hrs in rolling next batch of smoke.
     

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