Main Discussion Area > Primitive Skills
Deer meat into dried beef?????
BowEd:
Yeppers....Sounds goooood.Chipped beef on toast in the morning for me too.
stickbender:
Oh boy that all sounds mighty good. as a kid, for breakfast, chip beef, and cream sauce on toast..... ah man that was good. The corned venison sounds great also! Crap now I am hungry again......
Wayne
Chief RID:
Good thinking on this. I know all that would be good and leaving out the unhealthy curing salts would be a plus. I guess most of the good stuff is "unhealthy" these days. I think making cured meats from deer would be good and just as good or better than other ways of preparing our harvests. I think Armour used to sell a little jar of dried beef for sandwiches that carried well when away from refrigeration. Probably still do. I like the idea. cure and put in a vacuum seal or just a Ziploc with the air forced out for improved travel of the meat. Mullet, I hope your recipe is on here for the cured meats. I am going to look.
mullet:
Chief; not sure if I put it on or not. But, if you go to Morton Salt's website, then meat recipes, that's where I got it from.
nclonghunter:
Bacteria is the enemy....Old time curing methods involved a lot of salts and left the meat so salty that it needed to be soaked in several changes of water. I believe most all natural salts have some natural nitrates in it. I read somewhere that the Romans way back when, used a natural salt for curing and it was high in nitrates. Some folks like that much salt but not me.
The other option and an absolute requirement if you process at low temps with smoke is to use the nitrates in curing. They are considered poisonous but you use a small amount to cure and you would digest a smaller amount when you eat it. Just about all store products contain nitrates that involve pork,beef or poultry in a dried and smoked process. I make a jerky with Morton Salt and a tiny bit of nitrate and other seasonings for venison. It requires three days of mixing and blending to get it completely blended. A slow dry in a dehydrator with either liquid smoke or an additional smoking in a grill finishes it.
Navigation
[0] Message Index
[#] Next page
[*] Previous page
Go to full version