Venison Dried Beef (Dry cured with TQ)

[TasunkaWitko]

i think i can speak for all of us when i say that you earned them on this one, bear!

[Bassman]

That's some excellent looking venison, Bear. Glad to see you spending some time over here.

[Richtee]

I only mentioned that, because they did away with them at the other place.

So take it easy---I'm feeling like a beggar!!!

There's another place?

Listen Bear..I am about the stingiest Mo-Fo on this board with points...if I gives 'em to ya YOU EARNED 'EM!

[RowdyRay]

I cook and smoke a lot of vension and it's not beef. And dried is jerky. Now if you would have said like chipped beef, I would have understood the title right away. Lol. Interesting. Not sure I'd use my venison for it, but thanks for another idea.

Gotta give ya for sharing this, and for the detailed post.

[Bearcarver]

There's another place?

Listen Bear..I am about the stingiest Mo-Fo on this board with points...if I gives 'em to ya YOU EARNED 'EM!

Thanks Rich---That really does make me feel a lot better!!!

Bear


And thanks Tas & Bassman Too !!!

[Bearcarver]

I cook and smoke a lot of vension and it's not beef. And dried is jerky. Now if you would have said like chipped beef, I would have understood the title right away. Lol. Interesting. Not sure I'd use my venison for it, but thanks for another idea.

Gotta give ya for sharing this, and for the detailed post.

Thanks a lot Ray!!!

Now I have to explain my feelings on using Venison for "this".

I come from a long line of country PA farm types, who have done an awful lot of hunting & wild meat consuming.
I probably started eating Deer meat, with my baby bottle in my other hand.
My mother wasn't the greatest cook in the world, and my Dad wasn't into removing all of the fat from the Venison, so we kids weren't so crazy about chops, & roasts. However we all loved burgers mixed with Deer, Pork, and Beef, but for my taste buds, no deer meat, no matter how it is made can compare to "Venison that is made similar to Dried Beef, or Chipped Beef".

During all of my adult working life, my wife would pack me two sammies.
If those sammies were ham & cheese, I'd get tired of them in 3 days. Roast Beef---same thing--3 days.
But Venison made like Dried Beef (Much easier to say Venison Dried Beef---LOL), my wife could make me two sammies of it with American Cheese, on white bread, every day for 3 months in a row, or as long as my annual supply would last. I would never get tired of it!!! I just love this stuff !!

Thanks again,
Bear

[RowdyRay]

Thanks a lot Ray!!!

Now I have to explain my feelings on using Venison for "this".

I come from a long line of country PA farm types, who have done an awful lot of hunting & wild meat consuming.
I probably started eating Deer meat, with my baby bottle in my other hand.
My mother wasn't the greatest cook in the world, and my Dad wasn't into removing all of the fat from the Venison, so we kids weren't so crazy about chops, & roasts. However we all loved burgers mixed with Deer, Pork, and Beef, but for my taste buds, no deer meat, no matter how it is made can compare to "Venison that is made similar to Dried Beef, or Chipped Beef".

During all of my adult working life, my wife would pack me two sammies.
If those sammies were ham & cheese, I'd get tired of them in 3 days. Roast Beef---same thing--3 days.
But Venison made like Dried Beef (Much easier to say Venison Dried Beef---LOL), my wife could make me two sammies of it with American Cheese, on white bread, every day for 3 months in a row, or as long as my annual supply would last. I would never get tired of it!!! I just love this stuff !!

Thanks again,
Bear

Hehe. My mom was a great cook, except when it came to meat. ALL meat had to cooked until it was shoe leather. She made sure none of us were gonna get sick from undercooked meat. Lol. Wasn't until I moved out and started cooking for myself, that I discovered how good meat could be. Especially venison.

Now if you took those same chunks, marinate them overnight in McCormick's cracked pepper and garlic, drape a few pieces of bacon over them, smoke til about 145 internal temp, chill, then thinly slice across the grain, you've got some of the best french dip meat there is. A good deli bun.......provolone......carmelized onions and/or mushrooms.......

Different strokes, for different folks. It's all good.

[curious aardvark]

But Venison made like Dried Beef (Much easier to say Venison Dried Beef---LOL),

even easier to say 'venison ham'.

[erain]

I cook and smoke a lot of vension and it's not beef. And dried is jerky. Now if you would have said like chipped beef, I would have understood the title right away. Lol. Interesting. Not sure I'd use my venison for it, but thanks for another idea.

Gotta give ya for sharing this, and for the detailed post.

Ray, you do need to tru this out... first it is not jerky, not even close. love this stuff, (have not tried this recipie but sounds like the real deal) i always used curleys brown sugar cure. am going to try this recipe next time. makes some of the best sammy meat you ever had!!!

this is the stuff they do use in SOS, whether beef or venison. never tried it but if Shellbellc reads this i bet she could put some words in on that...

nice job Bear. i was thinking of doing some more of this myself this year... i am going to try some your way and some with curlies recipie and compare. nice job man and thks for sharing!!!

[rbranstner]

I still haven't gotten around to trying Bear's process for this dried beef (venison in this case) but after seeing another awesome thread by Bear I am going to pull the trigger on this soon. I grew up on this stuff and like they said it makes awesome sandwiches or just for snacking. Others might have different names for it and maybe its a regional thing where it gets called something different but around here I would know that as dried beef. But in this case he is using venison so I guess the correct thing to call it would be dried venison.

[minnbill]

Been a couple years since I did this and I have to thank you for reminding me. I grew up eating the stuff to and yes we called it dried beef,or venison also.jerky is jerky and this is dried
Nice job

[Bearcarver]

Hehe. My mom was a great cook, except when it came to meat. ALL meat had to cooked until it was shoe leather. She made sure none of us were gonna get sick from undercooked meat. Lol. Wasn't until I moved out and started cooking for myself, that I discovered how good meat could be. Especially venison.

Now if you took those same chunks, marinate them overnight in McCormick's cracked pepper and garlic, drape a few pieces of bacon over them, smoke til about 145 internal temp, chill, then thinly slice across the grain, you've got some of the best french dip meat there is. A good deli bun.......provolone......carmelized onions and/or mushrooms.......

Different strokes, for different folks. It's all good.

Not Fair Ray!!!
You make it sound really good !!!

Bear

[SmokinOutBack]

Thank All of you guys for the points, but I have to say, I didn't make that comment about that being the first points I got for over a year, in order to drag a bunch of points out of you guys. Heck---Now I gotta go look up how to give them!!!!

I only mentioned that, because they did away with them at the other place.

So take it easy---I'm feeling like a beggar!!!


Bear

Yeah yeah yeah... my friend, damn nice to see you over here.

[Bearcarver]

Yeah yeah yeah... my friend, damn nice to see you over here.

LOL---Thanks Jim !!

Bear

[TasunkaWitko]

say, bear - i am trying this with a trimmed roast from a hindquarter (top or bottom round, i can't remember) - i calculated the tenderquick, added another pinch or so in case i lost any during the rubbing and packaging, then mixed with an equal amount of dark brown sugar, rubbed, and packaged with vacuum seal, which has worked well in my gravlax project:

http://foodsoftheworld.activeboards....ravlax-project

i'll be turning and massaging each day until this coming weekend, and will go from there.

this is something i've been wanting to try for a while, but some of the concepts were a little out of focus. thanks to your post, i was able to gel in my mind what i wanted and how to get there, so thanks!

question - i see you did your project in two stages - curing, then coating the outside with your seasonings while the pellicle formed. have you ever tried adding seasonings while curing, or is it more of a standard practice to do separately?