Salmonsmoker
08-21-2000, 05:54 PM
In the grocery store, you can buy a 1oz package of dried-chipped beef for $1.49. It is very good and that is why they can get that kind of price for it. HOWEVER.....You can make the same stuff out of Venison.
1. Start with a whole Sirloin Roast. Weigh it. Then weigh out .75 ounces of dry cure (Morton or the Sausagemaker.com makes good ones) per pound of meat.
Then, measure out 2/3's of the cure, and rub it into the meat. (Work over a large pan because a lot of the cure will fall off. Keep rubbing until it is all rubbed in.)
When all of the cure is rubbed in, place it on a small rack in a container with a lid. Cover it and place it in the refrigerator for 5 days - turning it over once per day.
2. Take the meat out of the container, pour out the liquid, and rinse the container. Then, rub in (carefully and completely) the remaining 1/3 of the cure - place the meat back in the container, cover and refrigerate for 5 days, turning over daily.
3. Take the meat out of the container, rinse under running water, then place on a grate, and let dry for 3 to 4 days (turn twice daily. (I have found that the basement works well for this part of the process.)
4. Refrigerate the meat (covered) for 3 to 4 weeks. Then baist with liquid smoke and let evaporate 3 times.
5. Smoke for 12 hours @ 180 degrees = until firm.
6. Cover with plastic wrap and allow moisture to equalize (1 to 2 weeks.)
7. Slice thin, serve, and watch it disappear, (better yet, indulge youself).
Whatever weight of meat that you started with will be reduced by about 50%. HOWEVER, the flavor will be increased by about 2000%. (The last time I served this, a whole sirloin roast dissappeared within a quarter hour.)
IT IS GOOD STUFF!!!!!
Salmonsmoker
1. Start with a whole Sirloin Roast. Weigh it. Then weigh out .75 ounces of dry cure (Morton or the Sausagemaker.com makes good ones) per pound of meat.
Then, measure out 2/3's of the cure, and rub it into the meat. (Work over a large pan because a lot of the cure will fall off. Keep rubbing until it is all rubbed in.)
When all of the cure is rubbed in, place it on a small rack in a container with a lid. Cover it and place it in the refrigerator for 5 days - turning it over once per day.
2. Take the meat out of the container, pour out the liquid, and rinse the container. Then, rub in (carefully and completely) the remaining 1/3 of the cure - place the meat back in the container, cover and refrigerate for 5 days, turning over daily.
3. Take the meat out of the container, rinse under running water, then place on a grate, and let dry for 3 to 4 days (turn twice daily. (I have found that the basement works well for this part of the process.)
4. Refrigerate the meat (covered) for 3 to 4 weeks. Then baist with liquid smoke and let evaporate 3 times.
5. Smoke for 12 hours @ 180 degrees = until firm.
6. Cover with plastic wrap and allow moisture to equalize (1 to 2 weeks.)
7. Slice thin, serve, and watch it disappear, (better yet, indulge youself).
Whatever weight of meat that you started with will be reduced by about 50%. HOWEVER, the flavor will be increased by about 2000%. (The last time I served this, a whole sirloin roast dissappeared within a quarter hour.)
IT IS GOOD STUFF!!!!!
Salmonsmoker