Venison brine/cure recipe.

My grandma used to make large chunks of venison in some sort of brine solution, after which they were hung to dry and they would get a whitish film on them. I have no idea how she did this (she is gone now) but it was very good stuff, had a texture like dry ham when cut and was great for snacking. It ended up softer than regular jerky, but was preserved and salty.  I have no idea how she made this but was hoping someone would know what Im talking about.

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fullrut
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Joined: Wednesday, September 28, 2005 - 9:42am

Was it smoked? I've made some in the past by rubbing the venison hams with brown sugar cure. Had to drain and turn them daily for 7-9 days, then I smoked them until dry. Some of the butcher shops offer it. Tastes good, but if you cut it thick it's too salty. Some people inject them with brine. Most websites explain how to do it. MossyMo probably knows.

Education will tell you a tomato is a fruit, while wisdom will tell you not to put it in a fruit salad.

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Joined: Wednesday, August 31, 2005 - 3:14pm

 i am sure you could get the same effect if you buy some tenderquick at the store and cover a deer loin. leave in the fridge for about 2 weeks turn everyday(no it will not spoil). then you can dry it in the oven at the lowest possible temp or smoke it. it should dry in the smoker or oven and the tq will give you the ham taste.  

This is how i do homemade bacon. I can't remeber the cure rate for tq off the top of my head but it says on the bag.

 Norm

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Joined: Tuesday, February 26, 2002 - 12:00am

Sounds like dried venison to me. ya should have quizzed your gma more when she was around. It is knida sad that some of the best cooking ever gets lost to the hands of time.

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Joined: Wednesday, August 31, 2005 - 3:14pm

 if does end up too salty for you just soak it i water for 1/2 hour and try it again repeat the process until its just right.

 Norm

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Joined: Tuesday, February 3, 2004 - 12:00am

I tried using tenderquick once and it got WAYYYYY too salty. I was hoping someone with more experience doing this might have some suggestions. I had to throw a bunch of deer away because it was inedible :(

 

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Trapper62
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Joined: Wednesday, February 19, 2003 - 12:00am

Lycanthrope, not sure of your heritage but mine is Norske and my grandmother and father made the same thing, she called it spickachet (spelling??).  We make it every year, my kids love it and I still give it to my parents as they don't hunt anymore.  I was lucky to have a grandmother who saw the importance of passing on traditions.  Although, some of them I have no idea why anyone would want to eat, "Blood Sausage" yuck!

Take your chunk of meat, we usually cured the lower leg portions with the bone in, but have done roasts and loins as well.  Use any curing salt you can get and rub a liberal amount into each piece of meat, place it in a glass pan (pottery will work as well) and refridgerate overnight.  Next day remove from the fridge and pour off the liquid that the salt has drawn out, rinse with cool water, pat dry.  Repeat the salting process described above until very little liquid remains in the meat.

When you "think" it is liquid free enough wrap in cheesecloth or any piece of sheet and hang up to dry for a period of time.  I usually hang for at leat 45-60 days in a cool place but do not let it freeze during curing.  The success of making this, so that it ISN'T to salty is the salting-refridgerating-rinsing process.  If you over do it - it will be to salty to eat, just takes practice to know when the right time to cure is!

Hope this is what you were looking for?

Grandma also used to make pulsa "again spelling??", which was a pepper cured ground meat that she made in the fall and cured by hanging in the window in direct sunlight.  Sounds awful but man was it good. 

kzz1king
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Joined: Friday, January 13, 2006 - 10:55am

I have used a method where you soak the chunks forsometime in a brine of1to 1to 1 of water,curing salt and brown sugar. After the soak you rinse it and soak in clean water. Can do this a few times to get excess salt out. Then you smoke it. If interested I will get the recipe from my buddy and post the details.

kzz1king
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Joined: Friday, January 13, 2006 - 10:55am

Chunk Jerky
Cut in chunks 4x4, 6x6 something along those lines.
Soak in a mixture of 2#s curing salt, 2 #s brown sugar and 2 gallons of water for 6 to 7days. I usually do mine in a cooler placed outside. The salt keeps it from freezing.

After the soak rinse and soak in clean water to remove some of the salt and then smoke. I think larger pieces can be done.

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Joined: Wednesday, July 25, 2007 - 4:56pm

kzz1king Said:
Chunk Jerky
Cut in chunks 4x4, 6x6 something along those lines.
Soak in a mixture of 2#s curing salt, 2 #s brown sugar and 2 gallons of water for 6 to 7days. I usually do mine in a cooler placed outside. The salt keeps it from freezing.

After the soak rinse and soak in clean water to remove some of the salt and then smoke. I think larger pieces can be done.

is that 2 pounds of salt and sugar or cups??? 2 lbs seems like a lot.

Born to hunt and fish... Forced to work!

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Joined: Tuesday, February 3, 2004 - 12:00am

Thanks for the responses guys, Ill have to do some experimenting I guess, maybe try a few different methods and see how it turns out. My Grandma was German/Russian I guess, something along those lines.

 

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