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kweber · Posted: Mon Jan 07, 2013 8:28 pm Post subject: venison chunk meat

well. I posted our method for curing the large muscles from a venison hind, but it was lost...
we use mortons smoke sugar cure to brine, smoke and dry in the smokehouse during winter...
it's very dark on the outside and wine red inside w/ a dry ham-like texture...
more a cured meat than a jerky...
very good w/ a sharp rat cheese and saltines.
it's late, so I'll put up more later if any are intrested.
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Tyler · Site Admin Joined: 06 Mar 2006 Posts: 12865

Yes please do!
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kweber · Posted: Tue Jan 08, 2013 9:42 am Post subject:

Tyler the process is fairly simple but my post is gonna be long to explain.

we use the hindquarter because the muscles are larger.
you want to separate them as best you can into fist-size or slightly larger pieces.

you will need Motons sugar-cure salt...
we have an old sack of it ...brown in color.. probably the smoke flavor.
anyway in a glass bowl put about 1/2 cup of cure and lightly coat the meat.

we have a small ceramic crock, probably 1/2gal that we use to cure the meat. we put the pieces, 5-7 in it and put a clean round creek rock on top to hold them down...

up here we do this on cool dry days... at the coast it'd be best to refridgerate. the meat will stay in the crock for 2-4 days and the salt draws out the moisture, hence the rock. there will be alot of liquid coming off, a cup or more

quickly rince in a cold water bath.

we run a cotton string looped thru the smaller end and blanch the meat in boiling water for 30 seconds

next we smoke a couple days, also trying for cool dry days w/ low humidity.
the smoke need not be constant, but it is cold smoke... try to keep the temps as low as possible. under 70 degrees in the smokehouse.

now it's time to dry... if the weather holds, we dry in the smokehouse, but hanging the chunks it the fridge works well too.

at least a week needed for drying...

as they dry the chunks will harden.. once they feel firm w/a slight give they should be ready.

they will be very dark outside and dark red inside. serve thinly sliced.

the sugar-cure has preserving compounds, but always keep the meat as cool as possible. be sure to use good sanitation.
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kweber · Posted: Tue Jan 08, 2013 9:53 am Post subject:

I need to clear something up after re-reading...
during smoking is when you want the temps as low as possible...
if you have to be away for a time, you can smoke for an hour, move meat back to the fridge in cycles untill you have at least 4hrs of good smoke. more smoke time is OK, too.
just be sure the meat stays cold.
pathogens are out there.

http://www.wedlinydomowe.com/

this site has alot of info about sausage making, meat curing and smoking.

I think it's from Poland
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Tyler · Site Admin Joined: 06 Mar 2006 Posts: 12865

Wow that would be tough to do down here but sounds great!
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kweber · Posted: Tue Jan 08, 2013 10:41 am Post subject:

if you have a beer fridge, it could be done pretty easy...
the curing and drying can be done in it.
cool the chunks between stages.
you'ld just need to smoke when there's a good dry norther blowing.
a small ol smokey type rig will do... remember you want smoke, not heat.
think outhouse...
anything to hold smoke aroud the meat
a coal covered w/ smoking wood will produce alot of smoke.
dilligence over the temps and a thermometer.
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kweber · Posted: Tue Jan 08, 2013 10:47 am Post subject:

a cold smoke generator will work...
get a cheap soldering iron... just a few bux at harbor frieght... a clean can... poke a hole in the side near the bottom, poke the tip in it, fill w/ smoking wood and you'll have plenty smoke w/o alot of heat.
hardwood sawdust will keep oxygen away, too.

http://www.google.com/#hl=en&sugexp=les%3B&gs_rn=1&gs_ri=hp&cp=11&gs_id=y&xhr=t&q=cold+smoke+generator&pf=p&tbo=d&output=search&sclient=psy-ab&oq=cold+smoke+&gs_l=&pbx=1&bav=on.2,or.r_gc.r_pw.r_qf.&bvm=bv.1357316858,d.b2U&fp=9b686b8de9a538c6&biw=1600&bih=727

uber cheap.
http://www.smoker-cooking.com/build-a-cold-smoker.html
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deputydawg · Posted: Tue Jan 08, 2013 11:03 am Post subject:

rawlbay · Posted: Wed Jan 09, 2013 8:55 pm Post subject:

I had some venison prepared like that while I was in Kansas once. It was awesome. Like a cross between deer jerky and beef tenderloin. Very, very good.

I have an old "dorm" fridge with a hole cut it in it to introduce some smoke via a coffee can, solder iron, and dryer vent. I use it for smoking pork belly.

But, alas, no deer. Crying or Very sad

Chef Lefty · Posted: Thu Jan 10, 2013 11:05 am Post subject:

rawlbay · Posted: Thu Jan 10, 2013 11:31 am Post subject:

Amen. Rich landed ones preferably.

hercules · Posted: Wed Jan 16, 2013 9:03 pm Post subject:

That soldering gun idea is awesome! Will give it a try for sure. I have plenty of venison now just need to find the time. Thanks.

kweber · Posted: Thu Jan 17, 2013 3:53 am Post subject:

even in the Valley, you can do jerky, etc. just keep the meat cold in the fridge between events.
you can brine in the fridge.. smoke on a cool day with a dry norther for a couple hrs and return to the fridge. and repeat.
a box w/ the can and iron will smoke well w/o alot of heat. just watch the temps.
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