Austin , Jon or any other professional cannot not give any advice except by strict FDA guidelines.
I feel the same way
Look up dry cured salami recipes on line, a dry cured snack stick is really a small salami, many do it without expensive gear
how to make dried venison (chipped venison) for SOS
Darkfish89 last edited by
I have been doing research on how to do this. Seems to be a lot of ways but not sure what the best one is. Has anyone done this before? Joe Hell any suggestions?
Darkfish89 I have never played around with that one but it sounds pretty good. I would imagine you could find a recipe for chipped beef and go from there. My dad would always make us a variation of SOS when we were kids. I found a recipe on Allrecipes, “Creamed Chipped Beef On Toast” that had nearly 600 positive reviews.
The dried beef process itself sounds easy as well and there are tons of recipes to be found. Cure, dry, smoke, slice. I think I will start experimenting very soon using a trimmed eye of round and a beef bacon cure recipe from Jess Pryles. Google her!
Darkfish89 on your dried venison the way I am familiar is old school with beef as I saw it done it was brined , smoked (the smoking starts the drying ) then it was dried on a low heat and turned occasionally over an extended period of time till desired dryness is achieved . once it is smoked as any whole muscle meat and brought up to an IT. of a safe temp. you could then slice then dehydrate.
I’ve done this and it was excellent. I followed directions on Morton Tender Quick. Used muscle groups from hind quarters. Injected put in ziplock for recommended time. Removed, rinsed, dried in fridge overnight and smoked probably 3 days. Smoked during day, refrigerated at night. They got dark brown/black and were hard. Chipped them on slicer and they were great. I added a little onion and garlic seasoning and even a little liquid smoke. I think you would like this.
mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
If you are wanting a true chipped beef, SOS then it is not smoked which removes a level of preservation. While I have not done venison I have experimented with lean beef and will share my experiences. First it must be cured or frozen or the fat will go rancid quicker than I like. Here is my first experience https://meatgistics.waltons.com/topic/5284/dried-beef-for-chipped-beef/23?page=2.
I will highly suggest cure#1 and with that you will have the perfect SOS meat that will keep for a very long time.