venison dried beef

Discussion in 'Wild Game' started by c farmer, Nov 5, 2014.

  1. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I dont know if many people even heard or made this.

    In Pa, the Amish make some great dried beef.  Bear knows what I am talkin about.

    We always sent venison hind quarters to them and they would cure and dry them for a huge amount of money.

    So here I am trying my hand at it.

    I got a doe over the weekend and kept the hind quarters for this project.

    Cleaned them up and cut into 6 pieces.



    1/2 oz of TQ per lb and 2 heaping tablespoons of brown sugar in each one.

    Thickest piece is 3 inch's so 12 days curing.


    Along with this.


    http://www.smokingmeatforums.com/t/171753/bone-in-cured-and-smoked-chops

    Gonna pull in 12 days and soak in water for a bit then smoke and dry it.
     
    disco and cisco1 like this.
  2. It should be good. I have never tried it so I look forward to seeing how it turns out.

    Happy smoken.

    David
     
  3. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Oh man Adam, I'am really paying close attention to this as I'd like to do this with some of my deer as well..... Looks awesome so far man ! Thumbs Up
     
  4. Exciting!!!!!
     
  5. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    UPDATE

    12 days has come.

    Checked a couple pieces.



    Cured all the way through.

    Soaking in water overnight then smoking Saturday.
     
    cisco1 likes this.
  6. Adam it is going to be so good! Tell us what is the next step?

    Happy smoken.

    David
     
  7. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Soaking in water til tomorrow night to get rid of the salt. Then drying in the fridge till Saturday. Then a long slow smoke till dried.
     
  8. [​IMG]  this is Wednesday! Now your talking Saturday before we see smoke!

    Oh well [​IMG]  
     
  9. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Yup. Sorry.
     
  10. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Lookin damn fine Adam ! Man, that's gonna be tasty stuff !

    :beercheer:
     
  11. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    The best part of smoking is the great food. The worst part is the wait. The best part of SMF, innovation like this. Waiting for the end product, Adam.

    Disco
     
  12. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    And we are off.
     
  13. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Very cool Adam, now how long ya smokin & at what temp / IT ? Sorry, probably didn't even give ya time to say before askin....... I'am just really curious on this ! I will have to check your response when I get home from work tonite !

    Looks great man !

    :beercheer:
     
  14. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    Love to see how these turn out!
     
  15. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    3 hours in.
     
  16. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Looking very good!
     
  17. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    9 hours in and IT of 100-105

     
  18. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looking Good Adam!!![​IMG][​IMG]

    [​IMG]

    Bear
     
  19. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    That looks so damned good Adam..... Very nice man !

    :beercheer:
     
  20. It has been 18 hours since this post [​IMG]? I see the pork loin is in the smoker now so whats going on with this?

    Happy smoken.

    David
     

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