Dried Venison (Deer)

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

  1. Ishi

    Ishi PMA Member

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    Enjoy the smoke today muddy

    lol I use my fingers and always count backwards when I want to smoke the finished product.
    Now I set up my smoking schedules on my iPhone on the reminder app. I have alarms going off daily when the meat is curing. You guys are tempting myself on starting a batch:) but I have to wait :(
     
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  3. muddy

    muddy Administrator

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    Starting the smoke[​IMG]

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  4. muddy

    muddy Administrator

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    We done. Gonna be tough to not knock an end off one of these[​IMG]

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  5. muddy

    muddy Administrator

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    I failed. Smallest one is gonna be gone soon.

    Pretty salty, but damn good.[​IMG][​IMG][​IMG]

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  6. StickersNKickers

    StickersNKickers Camo Up!

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    Muddy, that looks way juicier than mine was. I didn't cut into mine until the next day tho, and didn't wrap it that day. Mine were thinner pieces too, so that probably had something to do with it. What temp did you pull them off at? I went to 157 degrees.
     
  7. Ishi

    Ishi PMA Member

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    I’m anxious to know if the bigger pieces are to salty? Next time cut a sliver from a center piece and fry it up for a taste test.
    If its to salty soak in cold water for one hour and test fry another piece and soak again if needed. If the next batch is salty again add more Brown Sugar. TC will get more salty the longer it cures so for most muscle meat on a deer isn’t over three inches thick try curing for 7 days next time.
    Keep after it and keep notes so you can adjust next time if needed.
     
  8. muddy

    muddy Administrator

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    I think mine cured longer than it needed to. I'm not overly concerned, it tastes pretty good.

    I pulled mine off at 170° as I was running errands and got home late
     
  9. flugge

    flugge Well-Known Member

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    man, I will be trying this next, I cant stop visiting this post
     
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  10. BDAHMS

    BDAHMS Be here Now

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    I have given in......I have a loin and roast thawing in the fridge now and will starting the curing process Wednesday or Thursday. Excited for some Deer version of SOS!
     
  11. muddy

    muddy Administrator

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    I'm pretty sure I'm going to start curing some more in a few days
     
  12. StickersNKickers

    StickersNKickers Camo Up!

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    It's pretty good!
     
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  13. muddy

    muddy Administrator

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    Well that didn't take long to start a new batch. The 2nd piece isn't as salty and I'm guessing the 2 bigger pieces will be perfect. Might have to trim these guys down?[​IMG]

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  14. muddy

    muddy Administrator

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    Ok round 2 has started. Ishi, could you post specifics on that gravy platter you have shown? Please.
     
  15. Ishi

    Ishi PMA Member

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    Yes I will but give me a couple days
     
  16. Ishi

    Ishi PMA Member

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    Thanks for the suggestion for supper. The gravy is easy to make and guaranteed no lumps. Here are the ingredients.
    Milk
    Corn Stach
    Butter
    Dried Deer ( Deer bologna also works great)

    [​IMG]
    My Mom taught me how to make gravy years ago and for a white gravy a roux needs to be made which will keep the gravy from having lumps. I fill a cup around 1/2 full with corn starch and add water to thin it up like thick milk.

    [​IMG]

    The Mrs said she would eat some so I started with 3 cups milk and 1/2 cup water. Throw in a small chunk of butter but this can be left out.
    Put the Dried Deer in the pan with the milk and slowly heat the mixture up while consistently stirring. If you scorch the milk it’s all over. Now slowly add some of the Roux and keep stirring.
    [​IMG]

    Add small amounts until you get the feel for it. Add to much and it will be thicker than mud. If that happens add more liquid.
    [​IMG]
    When the gravy is almost done and hot ( just on the verge of a slow boil) that’s when it will get thicker if the right amount of Roux was added.
    [​IMG]
    The money shot that Stickers forgot to take a pic of. Baked Beans with homemade bacon always compliments this meal.
    [​IMG]
    Close up pic and it was delish!
    [​IMG]

    Next batch of Dried Venison will be smoked on Christmas Day.
    [​IMG]


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  17. muddy

    muddy Administrator

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    Roux?

    Is that a measuring cup or a house hold drinking cup?
     
  18. Ishi

    Ishi PMA Member

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    Just a coffee cup. When I make smoked jalapeños creamed corn I also us a Roux. I let it cook for several hours then add the Roux to thicken it up.
     
  19. Jmac0501

    Jmac0501 PMA Member

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    In the spare fridge to dry for the weekend.
    Will smoke either Sunday night or Monday.

    That gravy looks awesome![​IMG]

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  20. muddy

    muddy Administrator

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    Ishi, this batch is a lot wetter than last time. Might not have been all the way thawed all the way... will the excess juice affect anything or should I drain dry and put more salt and sugar on it?[​IMG]

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  21. Ishi

    Ishi PMA Member

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    As long as you used the right amount of TC and sugar you’re fine. I’ve noticed that some batches produce more liquid than others. As the meat reaches its cure time some of the liquids will be reabsorbed back into the meat.
    Just keep flipping and massaging the meat daily.
     

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