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Chipped Deer

Scheduled Pinned Locked Moved Meat Processing
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  • wvhunter1965W wvhunter1965

    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

    mrobisrM Offline
    mrobisrM Offline
    mrobisr
    Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors
    wrote on last edited by mrobisr
    #21

    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.

    wvhunter1965W 1 Reply Last reply
    0
    • wvhunter1965W wvhunter1965

      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!

      cdavisC Offline
      cdavisC Offline
      cdavis
      Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User
      wrote on last edited by
      #22

      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

      R 1 Reply Last reply
      1
      • cdavisC cdavis

        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

        R Offline
        R Offline
        Ron Grisar
        Team Blue
        wrote on last edited by
        #23

        This is a venison roast I cured, smoked, dried and cut thin slices. Was very good as chipped venison.

        IMG_20201210_102406664.jpg

        C mrobisrM cdavisC B 4 Replies Last reply
        6
        • R Ron Grisar

          This is a venison roast I cured, smoked, dried and cut thin slices. Was very good as chipped venison.

          IMG_20201210_102406664.jpg

          C Offline
          C Offline
          calldoctoday
          Team Blue Power User Regular Contributors
          wrote on last edited by
          #24

          Ron Grisar That looks very good.

          1 Reply Last reply
          1
          • R Ron Grisar

            This is a venison roast I cured, smoked, dried and cut thin slices. Was very good as chipped venison.

            IMG_20201210_102406664.jpg

            mrobisrM Offline
            mrobisrM Offline
            mrobisr
            Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors
            wrote on last edited by
            #25

            Ron Grisar that really looks good!

            1 Reply Last reply
            1
            • R Ron Grisar

              This is a venison roast I cured, smoked, dried and cut thin slices. Was very good as chipped venison.

              IMG_20201210_102406664.jpg

              cdavisC Offline
              cdavisC Offline
              cdavis
              Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User
              wrote on last edited by
              #26

              Ron Grisar thanks for the picture. It does look look really good 👍.

              1 Reply Last reply
              1
              • mrobisrM mrobisr

                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.

                wvhunter1965W Offline
                wvhunter1965W Offline
                wvhunter1965
                Team Blue Canning Green Mountain Grill
                wrote on last edited by
                #27

                mrobisr ,

                Thanks for the info, sorry to be such a rookie but I am learning!

                mrobisrM 1 Reply Last reply
                1
                • R Ron Grisar

                  This is a venison roast I cured, smoked, dried and cut thin slices. Was very good as chipped venison.

                  IMG_20201210_102406664.jpg

                  B Offline
                  B Offline
                  bocephus
                  Team Orange Power User Canning Masterbuilt Veteran
                  wrote on last edited by
                  #28

                  Ron Grisar Looks very good.

                  1 Reply Last reply
                  1
                  • wvhunter1965W wvhunter1965

                    mrobisr ,

                    Thanks for the info, sorry to be such a rookie but I am learning!

                    mrobisrM Offline
                    mrobisrM Offline
                    mrobisr
                    Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors
                    wrote on last edited by
                    #29

                    wvhunter1965 said in Chipped Deer:

                    mrobisr ,

                    Thanks for the info, sorry to be such a rookie but I am learning!

                    We were all rookies at one time or another.

                    1 Reply Last reply
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