Dried Venison (Deer)

Discussion in 'Food Corner' started by Ishi, Aug 21, 2018.

  1. JNRBRONC

    JNRBRONC Moderator

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    We are getting set up for sausage/cured/smoked products, I just need to pull the trigger (literally, got a hog I plan on bustin a cap in soon). Got the grinder/stuffer, casings, cures/spices, and a couple of recipe books. A friend that runs a locker in NY shared a pepperoni recipe we are looking forward to trying. Just got some pork back from Cook’s Locker in Parnell, going to see what we can do.

    I can post a recipe out of the books if you’d like, but it would be untested by me.


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  3. tigejones

    tigejones BugEater

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    I will start one, I don't have a lot of experience with it, but can get the ball rolling.
     
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  4. Ishi

    Ishi Waiting For October

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    Please do!

    Awesome! Please teach me :)
     
  5. 2.5YR8

    2.5YR8 Member

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    I just finished my 1st batch today. It's great, and my 6 year old loves it. Thanks, Ishi
     
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  6. StickersNKickers

    StickersNKickers Camo Up!

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    Well, we had gravy on toast again last night. However, this was with dried beef as I ran out of deer roasts to use. I used the same recipe/process as this thread, but used a beef sirloin tip roast. Got a before smoke and after smoke pic of the beef when I did it a couple months ago:

    And finally got to snap a quick pic of the plated gravy on toast before diving in:

    My wife thinks I'm weird for taking pics of food, so I had to do it while she wasn't looking. No pics of the gravy making process since my wife made it. The recipe she used was:

    6-8 servings:
    5 C milk
    3/4 C All Purpose flour
    Salt to taste
    Black pepper to taste
    1/2 C butter
    12 oz Dried beef/venison, more if you like it more meaty

    Whisk the milk, flour, salt, and pepper together in a bowl until smooth. Melt the butter in a large pot over medium heat. Gradually stir in the milk mixture until thick. Add the beef/venison; cook and stir until heated through, about 5 minutes.

    We had it over toast, but you could easily do over biscuits, rice or potatoes. 4 of us had 1 1/2 slices covered like in the pic above and had probably enough for another 2 slices left over.
     
    Last edited: Feb 25, 2019
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  7. Ishi

    Ishi Waiting For October

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    Great post Kickers!
    As far as the Mrs goes keep working on her she’ll come around soon;)
     
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  8. Ishi

    Ishi Waiting For October

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    9 pounds getting the treatment today! Should make the landowners happy that I turkey hunt on.

    [​IMG]


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  9. Ishi

    Ishi Waiting For October

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    This batch I cut the Brown Sugar down to approximately 1/2 TBS
    The salt taste was there but not bad. For future batch’s I’ll stick to 3/4 TBS Sugar as I prefer that the best.
    Nice pile of good eats!
    [​IMG]
    [​IMG]


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  10. Ishi

    Ishi Waiting For October

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    Anyone still making Dried Deer?!?

    Big batch finished up yesterday

    [​IMG]

    [​IMG]

    [​IMG]



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  11. 2.5YR8

    2.5YR8 Member

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    Yeah, I have 5 lbs. in its 4th day of curing. Should hit the smoker next weekend. The 1st batch is pretty much gone thanks to my 6 year old. If it's in the fridge she eats it everyday for her after school snack. I need to do a better job of hiding it.
     
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  12. Spysar

    Spysar Active Member

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    I'm doing this.
     
  13. Spysar

    Spysar Active Member

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    Got 5 lbs curing...
     
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  14. Jmac0501

    Jmac0501 Active Member

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    Got about 15 lbs in the fridge now. Should be ready to smoke on Saturday.
    Only have two deer in the freezer this year and most of the roasts are going to dried rather than jerky.
     
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  15. Bill-M

    Bill-M Member

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    Just cut one up yesterday and saved a couple roast for this, looks yummy! This forum and meat eater has been expanding my eatery ideas. Have deer ribs, shanks saved and pork butts for bacon, I pretty much blame Ishi lol. Keep them coming guys.
     
  16. Jmac0501

    Jmac0501 Active Member

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    I put mine in the snoker this morning. I realized I forgot to rinse the roasts after curing. Will it just come out overly salty?


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  17. Ishi

    Ishi Waiting For October

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    My guess is yes but not sure as I’ve never forgotten that part! You might get lucky let us know the results.
     
  18. Jmac0501

    Jmac0501 Active Member

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    I tried a test piece. A little salty, but not terrible.


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  19. Jmac0501

    Jmac0501 Active Member

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    Well, I've cut pieces off of two different roasts and both were fine. I assume if the ratio of salt/sugar is good, most of it has penetrated the meat properly.
    I dodged a bullet, at least for this time.
     
  20. Jmac0501

    Jmac0501 Active Member

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    Nothing wrong with it when I failed to rinse.
    Ends for supper in some gravy and the rest to the freezer[​IMG][​IMG][​IMG]

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  21. tigejones

    tigejones BugEater

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    I just rinsed and peppered 4 roast and 2 loins. I also did a pork loin this time. Can wait for Wednesday to throw on the smoke. Thanks Ishi for this recipe!!!
     
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