I wanted to fire up the smoke house again so I decided to make some chipped venison. Here is my recipe.
25lb of deboned trimmed venison 12.5 quarts of water or 2.5 quart per 5 pounds of meat
20 tablespoons of salt
10 tablespoons of tender quick meat cure
25 tablespoons of brown sugar
I mixed all ingredients into the 12.5 quarts of water and separated one gallon for my meat brine injector.
I added the 25lbs of venison into the brine and then I took the gallon of brine and started injecting the meat, when I would see the meat start to plump up I would move to another spot and then to another piece of meat, I did this until all of the meat was full of brine inside and out.
I didn't have a big enough refrigerator so I used my big meat cooler I use for hunting trips. I just kept making sure the temperature in the cooler did not freeze and never got above 40 D/F. I then would turn the meat every morning and every evening when I would get home from work. After 6 days in the brine I pulled the meat and let it drain. After I put everything together I stuffed my netting to hang the meat in my smoke house. I fired the smoke house up to 150 D/F then I maintained the temperature for two days. I left the meat in my smoke house for another 5 days not put to any heat. The following weekend I cut the pieces in half to dry the inside just a little more to my liking. I sliced the venison with my meat slicer as thin as I could.
This sounds like a lot of work but break it down and it’s not as bad as it sounds and the rewords way out way the time it takes to make the chipped venison.
-------------------- We are what we do repeatedly. Execellence is, therefore, not an act but a habit.