newbie from the twin cities

Discussion in 'Roll Call' started by schreib, Nov 17, 2013.

  1. schreib

    schreib Newbie

    Hello all, I live in Oakdale, MN and dehydrate, grill, and smoke venison mostly.  Lived here 40 yrs. Hoping to get some good tips.  Need some help with curing right now. . .
     
  2. Glad you joined the group. The search bar at the top of any page is your best friend.
    About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
    and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
    We are all smoke junkies here and we have to get our fix. If you have questions Post it
    and you will probably get 10 replies with 11 different answers. That is because their
    are so many different ways to make great Q We all have our own taste.

    Happy smoken.

    David
     
  3. dert

    dert Master of the Pit

    What are you curing? I'm in golden valley...and have cured a few things. I'm also a food microbiologist so could answer any questions!

    -D
     
  4. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Welcome to the group! You'll find that this is a great place to share ideas on smoking, grilling, etc. There are plenty of folks here who genuinely enjoy helping one another. Looking forward to your input, and just ask when you need anything...someone here will surely have the answer.

    Red
     
  5. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    Glad you joined us schreib, :welcome1: from North Dakota!
     
  6. schreib

    schreib Newbie

    Curing venison, sliced in 1/4" thick pieces.  I first started the drying process in our Convection oven and ran it from about 180 ° to 205°F for a half hour before transferring the trays into the dehydrator.  I figure the meat did actually warm to above 160°F during this time in the oven.
     
  7. schreib

    schreib Newbie

    thanks, looking forward to this!  Regards,

    Brian
     
  8. schreib

    schreib Newbie

    I made an earlier post before posting here in the roll call area.  I was told to post here by a moderator( I think).  Anyway, BELOW is the text from that first posting:

    My first batch of two # of venision. . . 

    I used Shore lunch spices and cure, measured correctly, refrigerated for 3 hrs and forgot to let it go the rest of the 24 hrs to fully cure. . .  I dehydrated it and vacuum packed it and placed in frig.  

    Can I assume that it is still OK to eat as long as I keep it stored in the frig?

    thanks.  Brian
     
  9. [​IMG]Hello and welcome from East Texas. This is a great site, lots of information and great people that are willing to throw in their two cents worth on about anything.   ........

     

    Gary

     

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