Ishi
PMA Member
Dried Venison (Deer)
This is a simple recipe and by following the very important basic steps great results will be achieved.
I’ve cured many football shaped roasts and the middle never seemed to get cured enough even though they were under 2 1/2 inches thick. If I ever cure the football shaped roasts again I will use the wet cure method and injection. The back straps make the best Dried Venison IMO.
First weigh your meat and use
1 TBS of Tender Quick per lb of venison
1 to 1 1/4 TBS of Brown Sugar per lb of venison
Fareway has the cure in the spice section
Less sugar makes it more salty more sugar makes it more sweet. I like 1 TBS of Brown Sugar the best.
With using the Tender Quick Cure never cure meat over 2 1/2 inches thick.
After the meat is weighed and ingredients are ready take a heavy ziplock bag and roll the edge over to keep the cure out of the zipper so it won’t leak while in the fridge. Now after the air is out put the bag in another bag with the zipper on the opposite end which will help if the first bag leaks ( the women get crazy mad if the bags leaks in the fridge)
Now let the meat cure for 7-8 days and flip the bag daily and cure under refrigeration at 37-39 degrees.
After the 7-8 day cure rinse the meat very well under the faucet for several minutes then pat dry with paper towels. Now season the meat if you like or leave it plain and place in fridge uncovered for 1-2 days to dry out ( smoke and water don’t mix).
After the 1-2 day drying time smoke the meat at 180- 200 degrees till it reaches 155- 160 degrees then let it cool and wrap with Saran Wrap and place in the fridge for 1 day to let the flavors mingle.
Now slice and enjoy.
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This is a simple recipe and by following the very important basic steps great results will be achieved.
I’ve cured many football shaped roasts and the middle never seemed to get cured enough even though they were under 2 1/2 inches thick. If I ever cure the football shaped roasts again I will use the wet cure method and injection. The back straps make the best Dried Venison IMO.
First weigh your meat and use
1 TBS of Tender Quick per lb of venison
1 to 1 1/4 TBS of Brown Sugar per lb of venison
Fareway has the cure in the spice section
Less sugar makes it more salty more sugar makes it more sweet. I like 1 TBS of Brown Sugar the best.
With using the Tender Quick Cure never cure meat over 2 1/2 inches thick.
After the meat is weighed and ingredients are ready take a heavy ziplock bag and roll the edge over to keep the cure out of the zipper so it won’t leak while in the fridge. Now after the air is out put the bag in another bag with the zipper on the opposite end which will help if the first bag leaks ( the women get crazy mad if the bags leaks in the fridge)
Now let the meat cure for 7-8 days and flip the bag daily and cure under refrigeration at 37-39 degrees.
After the 7-8 day cure rinse the meat very well under the faucet for several minutes then pat dry with paper towels. Now season the meat if you like or leave it plain and place in fridge uncovered for 1-2 days to dry out ( smoke and water don’t mix).
After the 1-2 day drying time smoke the meat at 180- 200 degrees till it reaches 155- 160 degrees then let it cool and wrap with Saran Wrap and place in the fridge for 1 day to let the flavors mingle.
Now slice and enjoy.
Sent from my iPhone using Tapatalk
