Chipped Deer
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Good info all. I will try it one day provided the deer co-operate!
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So here I sit in my deer stand thinking of chipped beef/venison. 2 people have asked me this season if Ive made it (i havent). So I decide Ill jump on meatgistics and ask…bam already posted. Thats why I love this group.
Can any one expand on the traditional method that Jon mentioned as a pressed meat? Wondering how that method and product differs from Kyle’s method?
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So here I sit in my deer stand thinking of chipped beef/venison. 2 people have asked me this season if Ive made it (i havent). So I decide Ill jump on meatgistics and ask…bam already posted. Thats why I love this group.
Can any one expand on the traditional method that Jon mentioned as a pressed meat? Wondering how that method and product differs from Kyle’s method?
deanlorensen I’m sure someone can…but not me, I have never made it with pressed meat. All I can tell you about mine is the thinner you slice it, the better it is. I use a meat slicer so I get thin, even pieces. It is great to use in cream dried beef over toast (s**t on a shingle). It is very important to rinse it good before you smoke it. My Dad would rinse the chunks I would give him again after the smoke as it was a bit salty for him. Good luck hunting!
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deanlorensen I am going to have some deer here soon (hopefully) and I will try to make some of this. Seems as if there is interest and its not something I have made before so should be cool! I will try make both a traditional and a modified version of craigrice just with the HBC dehydrator instead of the stove.
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Kyle, getting ready to try the chipped beef recipe that you posted. Will add a drying process to the end as I agree with craigrice that it needs to be dried. I seem to prefer it dried.
Will let you know how it turns out when done!
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Kyle, getting ready to try the chipped beef recipe that you posted. Will add a drying process to the end as I agree with craigrice that it needs to be dried. I seem to prefer it dried.
Will let you know how it turns out when done!
wvhunter1965 said in Chipped Deer:
Kyle, getting ready to try the chipped beef recipe that you posted. Will add a drying process to the end as I agree with craigrice that it needs to be dried. I seem to prefer it dried.
Will let you know how it turns out when done!
If you have sure cure or cure #1 use it instead of TQ.
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Kyle, getting ready to try the chipped beef recipe that you posted. Will add a drying process to the end as I agree with craigrice that it needs to be dried. I seem to prefer it dried.
Will let you know how it turns out when done!
wvhunter1965 cool, please let me know. Sorry I didnt see your post sooner. If you put the @ symbol before someones name, the will get a notification. Good luck
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wvhunter1965 said in Chipped Deer:
Kyle, getting ready to try the chipped beef recipe that you posted. Will add a drying process to the end as I agree with craigrice that it needs to be dried. I seem to prefer it dried.
Will let you know how it turns out when done!
If you have sure cure or cure #1 use it instead of TQ.
mrobisr so why not tender quick?
hey vegetarians, my food poops on your food!
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kyle said in Chipped Deer:
mrobisr so why not tender quick?
If you are just going to dehydrate it at low temps it will be fine, but if you will fry it (high temps) the nitrates in TQ/Sugarcure turn into nitrosamines which are not good for us. TQ/Sugarcure contains nitrates and nitrites and that is actually cure #2 which is used for non-cooked meats. For meats that are cured for <30 days all you need is surecure/cure #1 nitrite. For non-cooked meats that are cured for >30 days then #2 cure which contains nitrates and nitrities is the only choice.
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kyle said in Chipped Deer:
mrobisr so why not tender quick?
Will a little TQ on high heat hurt you… probable not, but why chance it when it does NOT help your final product. For the most part if the final product is to be cooked then use surecure/cure #1, if you are making non-cooked/charcutrie then use cure #2 which contains both cures #1 & 2.
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kyle said in Chipped Deer:
mrobisr so why not tender quick?
Commercially, nitrate is no longer allowed for use in curing of smoked and cooked meats, non-smoked and cooked meats, or sausages (US FDA 1999). However, nitrate is still allowed in small amounts in the making of dry cured uncooked products. Home food preservers should avoid the direct use of this chemical and opt for the mixtures described above.
https://nchfp.uga.edu/publications/nchfp/lit_rev/cure_smoke_cure.html -
kyle said in Chipped Deer:
mrobisr so why not tender quick?
Commercially, nitrate is no longer allowed for use in curing of smoked and cooked meats, non-smoked and cooked meats, or sausages (US FDA 1999). However, nitrate is still allowed in small amounts in the making of dry cured uncooked products. Home food preservers should avoid the direct use of this chemical and opt for the mixtures described above.
https://nchfp.uga.edu/publications/nchfp/lit_rev/cure_smoke_cure.html -
mrobisr thanks for the info. I will have to look into this and figure out how much #1 I would have to use and if it changes the flavor
kyle said in Chipped Deer:
mrobisr thanks for the info. I will have to look into this and figure out haw much #1 I would have to use and if it changes the flavor
It will NOT change the flavor at all!
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So, mrobisr, I suppose my question would be if I am using sure cure, what is the amount of water to use along with the recipe that kyle showed? The conversion chart shows the following for Sure Cure which does not give an amount for water but lists N/A in both 1lb and 5 lb meat quantities.
Sure Cure (Pink) 45604900091/4 tsp (.04 oz / 1 g) N/A 1 1/4 tsp (.2 oz / 5 g) N/A
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So, mrobisr, I suppose my question would be if I am using sure cure, what is the amount of water to use along with the recipe that kyle showed? The conversion chart shows the following for Sure Cure which does not give an amount for water but lists N/A in both 1lb and 5 lb meat quantities.
Sure Cure (Pink) 45604900091/4 tsp (.04 oz / 1 g) N/A 1 1/4 tsp (.2 oz / 5 g) N/A
wvhunter1965 to equal the TQ salt level and proper nitrite level add,
21.2g/5 1/4tsp sure cure into a measured cup of non-iodized salt mixed into 4 cups water. Hopefully my words haven’t failed me, but total cure and salt should equal 1 measured cup. -
Kyle, getting ready to try the chipped beef recipe that you posted. Will add a drying process to the end as I agree with craigrice that it needs to be dried. I seem to prefer it dried.
Will let you know how it turns out when done!
wvhunter1965 I would like to see some pictures of the chipped deer.I have never heard of it but would like to try some. Thanks
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wvhunter1965 I would like to see some pictures of the chipped deer.I have never heard of it but would like to try some. Thanks
This is a venison roast I cured, smoked, dried and cut thin slices. Was very good as chipped venison.
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This is a venison roast I cured, smoked, dried and cut thin slices. Was very good as chipped venison.
Ron Grisar That looks very good.
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This is a venison roast I cured, smoked, dried and cut thin slices. Was very good as chipped venison.
Ron Grisar that really looks good!
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This is a venison roast I cured, smoked, dried and cut thin slices. Was very good as chipped venison.
Ron Grisar thanks for the picture. It does look look really good
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