davesdang You can use any wood you want really. I’d recommend something with a smoother smoke, my personal favorite for sausage is pecan. It is relatively inexpensive and I like the mild smoke it puts out.
Chipped Deer
-
Good afternoon all,
What cure would be recommended for making chipped deer and what curing process should be used? I do not see anything listed for that purpose in the cures list.
Wanting to try something new. We love chipped deer but have had it all made for us previously.
-
wvhunter1965 So, I assume chipped deer is the same as chipped beef? Basically, it is salted and pressed meat that is then sliced very very thinly. I have never made this before but I am sure I have someone here somewhere who has, but I want to be sure that we are all on the same page before I ask for information.
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
-
Jonathon this sounds like dried beef cured smoked and dried, we use to dry some for the neighbor who had A butcher shop on his farm he would place it in a brine and then smoke it ,then bring it to my grandfather to get it dried as we had an old wood cook stove at the farmhouse, as I remember it took about A week to dry turning it A couple times A day.
-
wvhunter1965 I make smoked venison bundles that are very similar to dried beef. I separate the individual bundles apart in the hind quarter. The brine is tender quick (follow instructions on the back) 1/2 cup real maple syrup, 1 T black pepper, 1 T garlic powder. Inject meat with brine and put in ziplock bag with rest of brine in fridge for 3 days. Rinse meat, cold smoke 2 hours, then cook at 250 until internal temp reaches 150-155.
-
to make A dried meat it needs to be dehydrated after brining and smoking to achieve the end results
-
wvhunter1965 Also when I smoke the bundles, I don’t use gas or electric, I do them in my offset smoker with a maple wood fire. As craigrice pointed out its not a true dried meat, but it’s a favorite among all my friends and family
-
Good info all. I will try it one day provided the deer co-operate!
-
So here I sit in my deer stand thinking of chipped beef/venison. 2 people have asked me this season if Ive made it (i havent). So I decide Ill jump on meatgistics and ask…bam already posted. Thats why I love this group.
Can any one expand on the traditional method that Jon mentioned as a pressed meat? Wondering how that method and product differs from Kyle’s method?
-
deanlorensen I’m sure someone can…but not me, I have never made it with pressed meat. All I can tell you about mine is the thinner you slice it, the better it is. I use a meat slicer so I get thin, even pieces. It is great to use in cream dried beef over toast (s**t on a shingle). It is very important to rinse it good before you smoke it. My Dad would rinse the chunks I would give him again after the smoke as it was a bit salty for him. Good luck hunting!
-
deanlorensen I am going to have some deer here soon (hopefully) and I will try to make some of this. Seems as if there is interest and its not something I have made before so should be cool! I will try make both a traditional and a modified version of craigrice just with the HBC dehydrator instead of the stove.
-
Kyle, getting ready to try the chipped beef recipe that you posted. Will add a drying process to the end as I agree with craigrice that it needs to be dried. I seem to prefer it dried.
Will let you know how it turns out when done!
-
mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
wvhunter1965 said in Chipped Deer:
Kyle, getting ready to try the chipped beef recipe that you posted. Will add a drying process to the end as I agree with craigrice that it needs to be dried. I seem to prefer it dried.
Will let you know how it turns out when done!
If you have sure cure or cure #1 use it instead of TQ.
-
wvhunter1965 cool, please let me know. Sorry I didnt see your post sooner. If you put the @ symbol before someones name, the will get a notification. Good luck
-
mrobisr so why not tender quick?
hey vegetarians, my food poops on your food!
-
mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
kyle said in Chipped Deer:
mrobisr so why not tender quick?
If you are just going to dehydrate it at low temps it will be fine, but if you will fry it (high temps) the nitrates in TQ/Sugarcure turn into nitrosamines which are not good for us. TQ/Sugarcure contains nitrates and nitrites and that is actually cure #2 which is used for non-cooked meats. For meats that are cured for <30 days all you need is surecure/cure #1 nitrite. For non-cooked meats that are cured for >30 days then #2 cure which contains nitrates and nitrities is the only choice.
-
mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
kyle said in Chipped Deer:
mrobisr so why not tender quick?
Will a little TQ on high heat hurt you… probable not, but why chance it when it does NOT help your final product. For the most part if the final product is to be cooked then use surecure/cure #1, if you are making non-cooked/charcutrie then use cure #2 which contains both cures #1 & 2.
-
mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
kyle said in Chipped Deer:
mrobisr so why not tender quick?
Commercially, nitrate is no longer allowed for use in curing of smoked and cooked meats, non-smoked and cooked meats, or sausages (US FDA 1999). However, nitrate is still allowed in small amounts in the making of dry cured uncooked products. Home food preservers should avoid the direct use of this chemical and opt for the mixtures described above.
https://nchfp.uga.edu/publications/nchfp/lit_rev/cure_smoke_cure.html -
mrobisr thanks for the info. I will have to look into this and figure out how much #1 I would have to use and if it changes the flavor
hey vegetarians, my food poops on your food!
-
mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
kyle said in Chipped Deer:
mrobisr thanks for the info. I will have to look into this and figure out haw much #1 I would have to use and if it changes the flavor
It will NOT change the flavor at all!
-
So, mrobisr, I suppose my question would be if I am using sure cure, what is the amount of water to use along with the recipe that kyle showed? The conversion chart shows the following for Sure Cure which does not give an amount for water but lists N/A in both 1lb and 5 lb meat quantities.
Sure Cure (Pink) 45604900091/4 tsp (.04 oz / 1 g) N/A 1 1/4 tsp (.2 oz / 5 g) N/A
Suggested Topics
Sponsored By:
Visit waltons.com to find everything for meat processing.
Walton's - Everything But The Meat!
