Dried Venison (Deer)

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

  1. JNRBRONC

    JNRBRONC Moderator

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    We are getting set up for sausage/cured/smoked products, I just need to pull the trigger (literally, got a hog I plan on bustin a cap in soon). Got the grinder/stuffer, casings, cures/spices, and a couple of recipe books. A friend that runs a locker in NY shared a pepperoni recipe we are looking forward to trying. Just got some pork back from Cook’s Locker in Parnell, going to see what we can do.

    I can post a recipe out of the books if you’d like, but it would be untested by me.


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  3. tigejones

    tigejones BugEater

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    I will start one, I don't have a lot of experience with it, but can get the ball rolling.
     
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  4. Ishi

    Ishi PMA Member

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    Please do!

    Awesome! Please teach me :)
     
  5. 2.5YR8

    2.5YR8 Member

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    I just finished my 1st batch today. It's great, and my 6 year old loves it. Thanks, Ishi
     
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  6. StickersNKickers

    StickersNKickers Camo Up!

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    Well, we had gravy on toast again last night. However, this was with dried beef as I ran out of deer roasts to use. I used the same recipe/process as this thread, but used a beef sirloin tip roast. Got a before smoke and after smoke pic of the beef when I did it a couple months ago:

    And finally got to snap a quick pic of the plated gravy on toast before diving in:

    My wife thinks I'm weird for taking pics of food, so I had to do it while she wasn't looking. No pics of the gravy making process since my wife made it. The recipe she used was:

    6-8 servings:
    5 C milk
    3/4 C All Purpose flour
    Salt to taste
    Black pepper to taste
    1/2 C butter
    12 oz Dried beef/venison, more if you like it more meaty

    Whisk the milk, flour, salt, and pepper together in a bowl until smooth. Melt the butter in a large pot over medium heat. Gradually stir in the milk mixture until thick. Add the beef/venison; cook and stir until heated through, about 5 minutes.

    We had it over toast, but you could easily do over biscuits, rice or potatoes. 4 of us had 1 1/2 slices covered like in the pic above and had probably enough for another 2 slices left over.
     
    Last edited: Feb 25, 2019
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  7. Ishi

    Ishi PMA Member

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    Great post Kickers!
    As far as the Mrs goes keep working on her she’ll come around soon;)
     
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  8. Ishi

    Ishi PMA Member

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    9 pounds getting the treatment today! Should make the landowners happy that I turkey hunt on.

    [​IMG]


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  9. Ishi

    Ishi PMA Member

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    This batch I cut the Brown Sugar down to approximately 1/2 TBS
    The salt taste was there but not bad. For future batch’s I’ll stick to 3/4 TBS Sugar as I prefer that the best.
    Nice pile of good eats!
    [​IMG]
    [​IMG]


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  10. Ishi

    Ishi PMA Member

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    Anyone still making Dried Deer?!?

    Big batch finished up yesterday

    [​IMG]

    [​IMG]

    [​IMG]



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  11. 2.5YR8

    2.5YR8 Member

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    Yeah, I have 5 lbs. in its 4th day of curing. Should hit the smoker next weekend. The 1st batch is pretty much gone thanks to my 6 year old. If it's in the fridge she eats it everyday for her after school snack. I need to do a better job of hiding it.
     
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