Dried Venison

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

  1. StickersNKickers

    StickersNKickers Camo Up!

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    I went ahead & cut loin/blackstrap in half (butterflied & then cut all the way). Probably 1”-1.25” thick. Think that will affect curing time?
     
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  3. FinBonZ

    FinBonZ Life Member

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    I did a trial batch following Ishi's recipe. Turned out great! Did a larger batch last week, backed of just a bit on the brown sugar and liked it even better. Both times I have used loin that I precut into 2.5-3 inch slabs. Going with another cut of meat for my next batch or try the loin uncut during the curing part. This recipe makes the long wait well worth it! Extremely good!!
     
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  4. Ishi

    Ishi PMA Member

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    The way I’m reading it you cut it length ways??
    Keep on course for curing time.
     
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    Yeah. I was going to say lengthwise but thought people might think I meant I cut it into 2 shorter roasts.
     
  6. muddy

    muddy Administrator

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    Well, i'll get to try this out in 12 days, hour 1 Day 1 starts now.
     
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    Progress report: Loin has been curing for 8 days in a ziploc in the fridge. I cut one piece open to see what the inside looks like. Does this look right? If so, I'll start the drying tonight.
    [​IMG]
     

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  8. Jmac0501

    Jmac0501 PMA Member

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    That is exactly what mine looked like. I assumed it was correct.
     
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  9. Ishi

    Ishi PMA Member

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    That means the magic has happened!!
    Follow the rest of the procedures and post the results!!
    If the center of the meat is still gray in color the meat hasn’t cured long enough or the right amount of cure wasn’t used
     
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    Thanks! I'll start drying tonight then.
     
  11. muddy

    muddy Administrator

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    I'm all sorts of nervous that mine wont cure properly... guess i'll know in a week
     
  12. Ishi

    Ishi PMA Member

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    If you followed the directions you’ll be fine!
     
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    Success!! I followed Ishi's instructions for the most part.

    Started the curing process on 11/20/18. I used a chunk of loin, cut in half lengthwise, thinking it might help it cure quicker. Next time I'd probably just try it without cutting in half as the loin wasn't that thick anyway. I forget the total weight, but I measured out the Tender Quick and brown sugar accordingly and rubbed on all sides. Placed in a ziploc in the fridge and flipped daily until 11/29/18 (9 days curing - possibly could have stopped earlier?).

    Cut it open to check for curing level.

    I decided to make 4 chunks, so I cut both halves in two. Then sprinkled black pepper (I only had ground, not cracked) on all sides of each chunk and then garlic powder on all sides of a couple chunks to compare. Then placed them into an open plastic container in the fridge until 12/1/18 (2 days drying).

    Smoked it for about 5.5 hours at around 180-190 degrees until the internal temp was about 156-157 degrees.

    Let it rest on the counter until it cooled off and then placed back in the fridge uncovered (I forgot about wrapping in plastic - hopefully that didn't harm anything) until 12/2/18.

    Then remembered I needed to wrap it up. Went ahead and cut a chunk open on 12/2/18 to try it, and it turned out great!

    My wife loves it and said it was the best thing I've made with deer! She said I can do this all the time. She doesn't care for the taste of unprocessed venison, so I think the curing helped a lot. I had a few other tasters as well everyone agreed it was delicious. Definitely will be doing this again and might have to expect a few requests from family to do some for them. Thanks for the idea and recipe Ishi!
     
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  14. StickersNKickers

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    Tried it in gravy on toast last night...delicious! Sorry no pic.
     
  15. Ishi

    Ishi PMA Member

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    You need to make this again tonight..... this time take some pics;)
     
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  16. muddy

    muddy Administrator

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    I think I'm on the right path??

    Starting the tail end of the process[​IMG][​IMG]

    Sent from my SM-G950U using Tapatalk
     
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  17. Ishi

    Ishi PMA Member

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    Keep on course Muddy! You’ll be smoking it tomorrow... waiting for the finished product
     
  18. muddy

    muddy Administrator

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    Thought it had to sit in the fridge for 2 or 3 days to dry?
     
  19. Ishi

    Ishi PMA Member

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    One day will work fine;)
    I know you’re anxious to eat it... better have a bunch ready for three hungry mouths
     
  20. muddy

    muddy Administrator

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    No time over the weekend, Monday is a free day.
     
  21. Jmac0501

    Jmac0501 PMA Member

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    Looks good Muddy. My second batch of about 20 lbs total is in the cure until Friday. Had to put a calendar together on when I had time to do it. Rinse it on Friday, rest Sat/Sunday, Smoke on Monday. Only one more week.
     

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