Main Discussion Area > Primitive Skills
Deer meat into dried beef?????
BowEd:
Ditto archerybob.My feelings exactly and thanks for all of the replies here from you all.
Right now I've gotta wait till I shoot a yearling or something this fall to try all of this.What my concern was I just did'nt want to reduce so much the quantity of meat so much with dried beef as it does when dehydrating down so much for beef jerky.It does'nt take long to extinguish a whole yearling deer made into beef jerky.Guess maybe 2 ought to be shot then ehhhhh???....lol.
archeryrob:
Yea well, people eat twice as much jerky as they would in wet beef. The same people will tell you only to eat a 4oz or 6oz piece of chicken breast. Then later break out the jerky and eat 6 oz. of jerky which is equivalent to 12oz of meat or more.
mullet:
Google Morton Curing salts. It will explain a lot. A big difference between jerky and cured meats.
archeryrob:
I am deboning a front shoulder from the freezer and using 2 goose breasts. This first try I will be using TenderQuick as the cure and 1 Tbsp per pound of meat mixed with 1 Tbsp of brown sugar and 7 days or so in the fridge with flipping an massaging in their own bags. Then smoking low and slow to dry it out. I will post pics and details of my adventure later on.
archeryrob:
I forgot to come back here and post up after it was completed. I put the right amount of cure on the deer and 1/2 again more on the goose, by accident. My wife does not like salty food normally and doesn't like goose at all and she liked the goose better than the deer and just loved them both.
The entire write up is posted on my blog here.
https://archeryrob.wordpress.com/2016/06/17/dried-beef-style-vension-and-goose/
Goose
Deer Shoulder
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