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Deer meat into dried beef?????

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Chief RID:
Thanks Mullet. I'll check it out. I stopped using my jerky shooter and burger. I guess it id OK if kept refrigerated but I got scared. I always heard you could not eat rancid meat and not know it but the thing with undercooked burger got me scared.

archeryrob:
I have been doing a lot of reading on this since I built a smokehouse this winter.

Thee are Nitrates and Nitrites and you want to use the later. The first is Saltpeter and said to have cancer cuasing properties. Nitrites are not as bad for you. You want to get Insta Cure #1 of you use wet injection and Insta cure #2 if you are dry curing. Intra cure is also called Prague Power or pink curing salts. They dye it pink so you know its the cure and it is what give ham its distinctive flavor. Its about 7% Nitrite and 93% salt.

Wet cure is soaking in a bring, or pickling, for a week and then smoked at low temps (100 or lower) until dry

Dry cure is rubbed in salt (many times with nitrite) and sugar. then stored in the fridge or cold basement until the salt extracts the moisture from the meat.

Many farmers kind of did dry cure and smoked low and slow to dry the meat out in a smokehouse.

I'm not an expert yet, I am still doing a lot fo reading and plan on trying wet cure and the smokehouse on a left over deer front shoulder in a few weeks once I learn some one and read up enough.

EDIT Do you really have to answer all the damn questions every time you post? Its going to reduce my interest in posting at all!! I can hardly read the letters you need to type

BowEd:
Great reply....Thanks for investigating.I've heard of salt peter used.Even nitro glycerin.Things hard to get ahold of nowadays because of all of the safety issues.That insta cure and smoking sounds like the way to do it safely.
Replies are up to the topic writer I suppose.No rules there I'm aware of.

amateurhour:
What about curing it like a biltong. I know that's more of a jerky type prep than a dried meat but it's not as chewy as jerky and not as salty as a cured meat so it's kind of a nice in between.

There's a ton of youtube videos on how to do it properly and it's ridiculously easy as long as you've got the patience. (it takes a couple of weeks to dry out properly)

JW_Halverson:
Archeryrob, the questions go away quickly, so stick it out!  These questions save us from the spam-bots that ruin these kind of forums. 

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