Pellet Fan

Please login or register.

Login with username, password and session length
Advanced search  

News:

Welcome to Pellet Fan!

Pages: 1 2 [3]   Go Down

Author Topic: Have Venison, need recipes.  (Read 2373 times)

0 Members and 1 Guest are viewing this topic.

Bar-B-Lew

  • Global Moderator
  • You don't Drink the Kool-aid anymore.
  • ***
  • Offline Offline
  • Posts: 6880
  • Schnecksville, PA
    • Bar-B-Lews Blog
Re: Have Venison, need recipes.
« Reply #30 on: November 27, 2019, 03:43:01 PM »

I cook it for usually 2 hours on the lowest setting on the Elite which I think is 180° to get the smoke flavor and then into the dehydrator on 160° for 2-4 hours to finish drying.
Logged
MAK 2*, Memphis Elite, Traeger XL, Blaz'n Grand Slam, Pit Boss Copperhead 5, Weber Genesis II 435 SS, Sizzle Q SQ180

yorkdude

  • Friends Want you to cook way to much.
  • ******
  • Offline Offline
  • Posts: 2230
  • Lake Elbo-Manhattan Kansas
Re: Have Venison, need recipes.
« Reply #31 on: November 27, 2019, 04:05:50 PM »

No smoke prior? When I did use the dehydrator I used it to finish. Never tried it this way.
Logged

hughver

  • Friends Want you to cook way to much.
  • ******
  • Offline Offline
  • Posts: 2195
  • University of Louisiana
Re: Have Venison, need recipes.
« Reply #32 on: November 27, 2019, 04:35:34 PM »

I'm sort of late to this post, but as I remember back 60 years ago when I did some hunting, we always soaked our deer/elk/bear meat in vinegar or buttermilk over night to remove some of the gamy flavor.  :2cents:
« Last Edit: November 27, 2019, 09:55:46 PM by hughver »
Logged
--Hugh -- Sun Lakes, AZ. Traeger Select W/SS4, BGE-L, Charbroil Inferred Gas, Smokey Mountain Vertical Gas

Bentley

  • Administrator
  • Your at the point in life...one pit is enough...
  • *
  • Offline Offline
  • Posts: 9647
  • Mayberry
Re: Have Venison, need recipes.
« Reply #33 on: November 27, 2019, 04:57:54 PM »

Never been a smoke guy with my jerky, if I feel like putting it on OK, but never gone out of my way to do it.

The 1st time I had Venison was almost 40 years ago in a park in San Francisco, it was a "steak" and was so gamy I had to spit out the bite.  This stuff, there is no way I would know this is venison without being told.  The only thing I will do different is add more brown sugar next time, I have always been a sweet teriyaki jerky guy!

5 hours at 170° in oven.



« Last Edit: November 27, 2019, 04:59:26 PM by Bentley »
Logged
Bacon is a Gateway Food...

Bentley

  • Administrator
  • Your at the point in life...one pit is enough...
  • *
  • Offline Offline
  • Posts: 9647
  • Mayberry
Re: Have Venison, need recipes.
« Reply #34 on: November 27, 2019, 05:00:23 PM »

Would be nice to have a slicer/tenderizer attachment that would make the pieces uniform!
Logged
Bacon is a Gateway Food...

Bentley

  • Administrator
  • Your at the point in life...one pit is enough...
  • *
  • Offline Offline
  • Posts: 9647
  • Mayberry
Re: Have Venison, need recipes.
« Reply #35 on: November 27, 2019, 09:51:15 PM »

5 hours way to much, will make that correction tomorrow.
Logged
Bacon is a Gateway Food...

Bar-B-Lew

  • Global Moderator
  • You don't Drink the Kool-aid anymore.
  • ***
  • Offline Offline
  • Posts: 6880
  • Schnecksville, PA
    • Bar-B-Lews Blog
Re: Have Venison, need recipes.
« Reply #36 on: November 28, 2019, 09:58:37 AM »

Did you like the flavor of the marinade?  What were your thoughts on adding the rub on top before drying?
Logged
MAK 2*, Memphis Elite, Traeger XL, Blaz'n Grand Slam, Pit Boss Copperhead 5, Weber Genesis II 435 SS, Sizzle Q SQ180

Bentley

  • Administrator
  • Your at the point in life...one pit is enough...
  • *
  • Offline Offline
  • Posts: 9647
  • Mayberry
Re: Have Venison, need recipes.
« Reply #37 on: November 28, 2019, 02:22:44 PM »

It could be sweeter, but I enjoy it.  I think the seasoning before dehydration is a good idea.  I just forgot to do it on the batch that is in right now.  I think I might try and put some in a bag and run the jerky through it afterwards.  I am amazed how much the stuff from yesterday softened up after being in a ziplock over night!
Logged
Bacon is a Gateway Food...

Bar-B-Lew

  • Global Moderator
  • You don't Drink the Kool-aid anymore.
  • ***
  • Offline Offline
  • Posts: 6880
  • Schnecksville, PA
    • Bar-B-Lews Blog
Re: Have Venison, need recipes.
« Reply #38 on: December 01, 2019, 09:56:09 AM »

Could you tell a difference in the batches with and without the rub on them before drying?
Logged
MAK 2*, Memphis Elite, Traeger XL, Blaz'n Grand Slam, Pit Boss Copperhead 5, Weber Genesis II 435 SS, Sizzle Q SQ180

Bentley

  • Administrator
  • Your at the point in life...one pit is enough...
  • *
  • Offline Offline
  • Posts: 9647
  • Mayberry
Re: Have Venison, need recipes.
« Reply #39 on: December 01, 2019, 10:56:33 AM »

Yes. 

Although I did grind some and add to the bag and shake on the jerky, not quite the same but pretty good.  I would go back to the 5 hours as it seems when put in zip-lock it mellows out a bit and has a firmer texture the way I like then 4 hours.
Logged
Bacon is a Gateway Food...

Bar-B-Lew

  • Global Moderator
  • You don't Drink the Kool-aid anymore.
  • ***
  • Offline Offline
  • Posts: 6880
  • Schnecksville, PA
    • Bar-B-Lews Blog
Re: Have Venison, need recipes.
« Reply #40 on: December 01, 2019, 11:20:32 AM »

Seems like you figured out a recipe you like after tweaking and a method to dry it so you are in good shape to make jerky whenever you want now.
Logged
MAK 2*, Memphis Elite, Traeger XL, Blaz'n Grand Slam, Pit Boss Copperhead 5, Weber Genesis II 435 SS, Sizzle Q SQ180

BC Buck

  • Starting to taste the Smoke.
  • ***
  • Offline Offline
  • Posts: 185
Re: Have Venison, need recipes.
« Reply #41 on: December 01, 2019, 04:21:06 PM »

Well, about 2 1/2 lbs in chubbs, and 3 lbs piped.  At 30%+ it could still use more fat.  I can't imagine what % is in commercial sausage, probably why I like it so much!

My brats needed more fat at 25%. One of the guys I know who makes good sausage told me store bought can have close to 50%.
« Last Edit: December 01, 2019, 05:12:59 PM by Bentley »
Logged

Mudflap

  • Digging the Pellet Smoke.
  • ****
  • Offline Offline
  • Posts: 399
  • Sunset in Harrisburg Oregon
Re: Have Venison, need recipes.
« Reply #42 on: December 02, 2019, 10:44:22 PM »

You are correct some people do call the backstrap tenderloin, and their wrong.
The backstrap is the loin.

The tenderloin is located opposite side of the backbone from the backstrap.
Much smaller piece of meat and the BEST piece on a deer.
Tender and sweet.

It makes sense that the loin is properly called the backstrap.  It's the back.  In the part of the country where I did most of my deer hunting it was the tenderloin.  I'm going to adjust my nomenclature.

Kind of like counting one side or both sides of the antlers...

Mudflap
Logged
Just want to cook good food. DB GMG
Pages: 1 2 [3]   Go Up