Dried Venison Q-view

Discussion in 'Wild Game' started by minichef, Feb 20, 2008.

  1. minichef

    minichef Fire Starter

    First attempt at dried venison, turned out good if I say so myself![​IMG]
  2. fishawn

    fishawn Smoking Fanatic

    What cut was it?.....Sure looks good.
  3. fishawn

    fishawn Smoking Fanatic

    OH.....Did you like the taste?
  4. kookie

    kookie Master of the Pit OTBS Member

    Looks great..........How was the taste?................
  5. minichef

    minichef Fire Starter

    The cut was part of the "back strap" tenderloin. Taste like I thought, initial taste is smokey then salty should go super with a dark beer.
  6. cowgirl

    cowgirl Smoking Guru OTBS Member

    Mmmm...looks good Minichef![​IMG]
  7. seaham358

    seaham358 Smoking Fanatic OTBS Member

    what did you do to the meat before smoking? How long and what temp did you smoke the meat. I have smoked some cutlets before and they were real good. I have some meat I will try this with..
  8. minichef

    minichef Fire Starter

    I soaked the meat in a gallon of water with morton's tender quick, added some garlic salt and pepper for 2 days then injected the meat with the solution and soaked for another day. Low temp 105° for smoking 2.5 hours then 230° until internal was 150ish. Took roughly 5 hours total, can't say for sure how much the meat weighed though.
  9. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    that looks good minichef, i was going to do one using curleys recipie i got from here last week but now i am undecided. maybe i will do one of each
  10. minichef

    minichef Fire Starter

    I used a cup of tender quick, next time I will cut that back to 3/4 cup. It was just about to salty to eat a lot of it. Maybe that is a good thing![​IMG]
  11. hockeyhead

    hockeyhead Fire Starter

    Holy Crap!! That looked awsome,think I could kinda taste it through the pic!!!![​IMG]
  12. That looks great chef...nice work!!!
  13. I have smoked venison cuts like that myself. I used 3/4 cup tender quick, injected the meat generously, then let soak overnight, for maybe 12 hours or so, and then put it on the smoker. If you inject the meat I don't think you need to soak it in the brine for as long. I also sprinkle outside of venison with CBP to give it a little zip. It does taste awesome! Good job....

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