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Just like dried beef..
Posted By: Joe Ames In Response To: making chipped venison (Lester Brandt)
Date: Saturday, December 8, 2001 at 7:02 p.m.
In Response To: making chipped venison (Lester Brandt)
Hope this will do it for you?
Any part of the round is excellent for making dried beef. Cure in a Tender-Quick pickle (See below)
After curing, wash the meat and let it hang and drip for some 24 hours. Then hang in a warm place where all water will evaporate from it. Then hang and smoke until it takes on a rich, dark color. After smoking, let it dry and slice as needed.
The trick here is to dry it slowly as not to “case-harden” the outside, so that it prevents the entire piece of meat from drying uniformly.
Tender Quick Pickle
To make the pumping pickle for beef, use water that has previously been boiled and cooled, and mix the water and Tender-Quick at the rate of 2 1/2 lbs Tender-Quick per gallon of water, stirring it until all of the Tender-Quick dissolves.
When pumping beef, insert the meat pump needle in the meat in such manner as to distribute the pumping pickle as uniformly as possible. throughout the entire piece of meat being pumped. Inject at about every 2 inches.
Pump about 1 to 1 1/2 oz. of pickle per pound of meat
When drawing the pickle into the pump, work the handle up and down a few times in
order to get the barrel full of pickle without air pockets.
It is desirable to drop the pump needle in boiling water for a few minutes before using it in order to sterilize it. After the needle is sterilized meat can be pumped without touching the needle.
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