Dried Venison (Deer)

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

  1. muddy

    muddy Administrator

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    I massage my meat 3 or 4 times a day.
     
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  3. Rjack

    Rjack Well-Known Member

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    Don't forget the flip as well ;)
     
  4. Jmac0501

    Jmac0501 Active Member

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    Got a nice sized batch sliced and in the freezer today.[​IMG][​IMG]

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  5. Ishi

    Ishi Waiting For October

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    That’s a nice batch! Are you going to share with the kids this time :)?
    Question did you stay with the one TBS of Brown Sugar?
    I’m doing a small batch and I cut back to 3/4 TBS of sugar. The smoke takes place Christmas Eve day and anxious to see if it tastes a little. more salty
     
  6. Jmac0501

    Jmac0501 Active Member

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    I'll play nice and share this time:). I got at least one of them to help some this time. I shared last time, Just rationed it out.
    I actually have a few of these packaged up to distribute. They guy who farms my moms land, has turned his nose up at Venison in the past but I had him sample some last time and he put in an order for a couple of lbs.
    Some of this I was able to turn the slicer all the way down to a 1(approximately 1 mm) and it sliced really well.
    I kept with the 1 TBS of brown sugar but will probably try a decrease in a future batch. There is a little bit of sweetness to this batch. It's not at all a bad taste, but I'd like to try some where the saltiness is a little more prevalent.
     
  7. tigejones

    tigejones BugEater

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    I have a couple of roast thawing right now and am gonna give this a shot.
     
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  8. sure shot

    sure shot New Member

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    How thick/thin are you usually slicing these? I'm guessing that 1 mm was for sandwich meat? I have some due to smoke on Christmas Eve.

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  9. Jmac0501

    Jmac0501 Active Member

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    Mostly to figure out what we liked best. It was kind of a pain to slice very much of it that thin. Needed some automation on the slicer for that....
     
  10. Ishi

    Ishi Waiting For October

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    I go 3-4 mm thick but I might go 1 mm thick on some of my next batch. Keep us updated on your results
     
  11. Jmac0501

    Jmac0501 Active Member

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    I guess I missed the real question... I'd say most of mine I went that 3-4 range, then did some about 2 and some at 1. We'll see what we like the best.
     
  12. Copenhagen Tob

    Copenhagen Tob PMA Member

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    That's friggin hilarious
     
  13. Copenhagen Tob

    Copenhagen Tob PMA Member

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    Just finished up 16 lbs of loin , thanks for the recipe Ishi , it turned out phenomenal
     
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  14. muddy

    muddy Administrator

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    Seriously the best stuff I've ever eaten [​IMG]

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  15. muddy

    muddy Administrator

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    Turned smoker off at 145° and let it cool on it's own. Residual heat finished it to 152° and its absolutely PERFECT[​IMG]

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  16. bigbuckhunter88

    bigbuckhunter88 PMA Member

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    I'm going to dedicate the majority of a late season doe to this. Myself, the wife and kids all love dried beef and deer, but we have skimped on it due to price of dried beef and the processing costs from a locker. This will no doubt be a hit. Thanks Ishi
     
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  17. Ishi

    Ishi Waiting For October

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    Fresh off the smoker. I only did a small batch.
    [​IMG]

    I also did a chunk of Pastrami!
    Sneak peek

    [​IMG]

    Thread coming later on this. I still like the Dried Deer better but it’s fun to make and a different taste so save a chunk or two for this.


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  18. Ishi

    Ishi Waiting For October

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    This batch I cut the Brown Sugar down to 3/4 TBS per pound. The Dried Deer has more of a salty taste. Might go down to 1/2 TBS of sugar on one piece on the next batch to see if that makes it to salty.

    [​IMG]
    [​IMG]

    Quick snack on Christmas Eve. Crackers slathered with cream cheese and hot pepper jelly with a slice of Dried Deer... not to shabby

    [​IMG]


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  19. StickersNKickers

    StickersNKickers Camo Up!

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    Umm, now I have to buy some pepper jelly!
     
  20. tigejones

    tigejones BugEater

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    IMG_0109.jpg sausage.jpg Ishi,

    This turned out great, thanks for sharing. Also made a little sausage with the new grinder I got for Xmas!!!
     
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  21. Ishi

    Ishi Waiting For October

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    Looks very good!!!

    I would like for you or any member to make a thread on making sausages. I have no experience in this and I’m wanting to try my hand on making it. I have a bunch of drop pieces to use up. I plan on making deer bacon and sausages if possible. Thanks
     
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