Dried venison.

[Pooh]

I used the hind quarters off a deer to make dried venison for the first time. It's something I had eaten, but never made myself.
1 teaspoon curing salt (pink)
3 tablespoons salt
2 tablespoons brown sugar
1 teaspoon peppercorns
2 quarts ice cold water

This will get again at some point

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[MFD205]

What’s the point of this? Not being a smart a$$. Just curious. Thanks.

 

[IkemanTX]

Are you doing a cured meat, or just dry aging?
I keep hoping to do a venison Capocollo at some point.

 

[Pooh]

What’s the point of this? Not being a smart a$$. Just curious. Thanks.

Flavor, a different way to use a piece of meat. Think of it as ham from a deer and not as sweet.

 

[Pooh]

Are you doing a cured meat, or just dry aging?
I keep hoping to do a venison Capocollo at some point.

This is a brine, kind of the way a corned beef is made, then smoked. I found a few different ways of drying in my searching. I recommend getting the meat temp up to around 150/155. It has better texture IMO

 

[bj139]

I made venison jerky by cutting into strips, rubbing a small amount of season salt on it and drying in the oven until dry at 225F or thereabouts. Drying seemed to take 12 hours or so. It broke apart easily when chewing and was tender. I will make it again.

 

[AnotherJoe]

How long did you let it soak in the brine?

 

[Pooh]

How long did you let it soak in the brine?

I went like 19 or 20 days. My dad has a recipe that read 24 days, others said 7

 

[bj139]

Oh. It's soaked in the brine solution. In the refrigerator? Directions are not clear at all. Is it cooked afterwards?

 

[Pooh]

Oh. It's soaked in the brine solution. In the refrigerator? Directions are not clear at all. Is it cooked afterwards?

I didn't include much for directions because if you Google it, there's a ton of different info on how to go about it as far as cooking/smoking.

Personally I soaked in the brine 20ish days, some recipes said a week, and I saw as much as 24 days. I Smoked at 150 for about 10 hours, then finished in the oven at 170 till the meat hit 135/145 internal temp. Next time I'm going to cook till 150/155 as I like the texture better

 

[bj139]

I didn't include much for directions because if you Google it, there's a ton of different info on how to go about it as far as cooking/smoking.

Personally I soaked in the brine 20ish days, some recipes said a week, and I saw as much as 24 days. I Smoked at 150 for about 10 hours, then finished in the oven at 170 till the meat hit 135/145 internal temp. Next time I'm going to cook till 150/155 as I like the texture better

Does the meat just break apart? The dried venison I made broke apart easily like store bought beef jerky. I like tender eating.

 

[Pooh]

No it doesn't at all. It's like a pastrami. It's only called dried venison(though it's a terrible name for it). It's really not dry.