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.
Topic: Chipped Venison from start to finish (Read 2954 times)
