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  1. #1
    Join Date
    Sep 2004
    Location
    Devils Lake, North Dakota
    Posts
    9,123
    Anyone have some good recipes for sausage,
    brats, polish, etc?????

    I am going to try to dry cure a venison
    hind. Any pointers or cure recipes??

    Thanks

  2. #2
    Join Date
    Jun 2005
    Location
    Greensboro, N.C.
    Posts
    5,080

    Post

    No better Jerky than this....

    Use one venison backstrap. Place in freezer until semi-frozen, for ease of slicing. Slice in layers 1/8 to 3/8 inch thick. Thicker means more drying time.

    Make sauce with:
    1 cup soy sauce 1 teaspoon garlic powder
    1 cup worcestershire 1 teaspoon onion salt
    4 tablespoon ketchup 2 teaspoon salt
    1 teaspoon red pepper (more for hotter jerky) 4 tablespoon honey

    Marinate meat in sauce for at least 1 hour, overnight is better. Place on trays, do not stack, or overlap. Turn meat over at least once while drying. Dry at 145 degrees for 8
    to 10 hours, or until desired dryness.

  3. #3
    Join Date
    Sep 2004
    Location
    Devils Lake, North Dakota
    Posts
    9,123

    Post

    Thanks Iddee!! I will give that one a go.

  4. #4
    Join Date
    Aug 2002
    Location
    Nehawka, Nebraska USA
    Posts
    46,341

    Post

    The American Indian version of jerky is pretty simple. Tear it into strips (hence "Jerky") and dry it. [img]smile.gif[/img]

    I admit it could use a bit of salt and pepper...

    Pemmican (Wasna) is pretty good too. Dry the meat and pound it into shreds (papa). Pound some chokecherries and plums, pits and all into a pulp and dry it somewhat into a thick paste. Mix it with the pounded meat, roll it into balls and coat it in buffalo tallow. Tallow is rendered fat. The balls will keep pretty well until spring and will hold off the scurvy until then. [img]smile.gif[/img]

    You do have to adjust your chewing to handle the pieces of pits though. [img]smile.gif[/img]
    Michael Bush bushfarms.com/bees.htm "Everything works if you let it." ThePracticalBeekeeper.com 40y 200h 37yTF

  5. #5
    Join Date
    Feb 2006
    Location
    Fairfield, Virginia
    Posts
    1,002

    Post

    You could also try www.barbecuebible.com it is a bbq forum like this one and someone on there probably has recipes you would like.

  6. #6
    Join Date
    Jun 2002
    Location
    parker county, tx
    Posts
    7,923

    Post

    Iddee, I can't believe you would waste a backstrap on jerky (wink). To me, jerky is what all the scraps should get used for. This is not a jerky recipe, but is a great way to prepare backstrap. Cut the backstrap (across the grain) into 1 1/4 to 1 1/2 inch sections. Take three pieces and stand them on end, bunching them together like a fillet mignon. Wrap the "fillet" with a slice of bacon and use skewers or long toothpicks to secure the fillets well. Sprinkle with a little salt and pepper and grill or cook under the broiler like a medium steak. If broiling, I cook for 7-9 minutes on each side, and leave it rosy red in the center.
    So many weeds.......so little time.

  7. #7
    Join Date
    Jun 2005
    Location
    Greensboro, N.C.
    Posts
    5,080

    Post

    I do the same, DF, but 28 backstraps last year, don't know how many this year. That's just too many fillets for one family. No, I don't use scrap for jerky, I use the very best cuts. That's why I started the post with "No better Jerky than this".
    Try it, you will agree.

  8. #8
    Join Date
    Sep 2004
    Location
    Devils Lake, North Dakota
    Posts
    9,123

    Post

    28 backstraps???????? Yikes!!! Thats 14
    deer iddee.....

  9. #9
    Join Date
    Jun 2005
    Location
    Greensboro, N.C.
    Posts
    5,080

    Post

    You're right, Sundance....I gave the other 3 away whole.. This year, 5 so far, and I didn't even want any. I still have 2 freezers full from last year.

    For those who Think I'm the biggest poacher on the east coast, I don't hunt....They are all given to me. Got a 3 point buck tonight, packed in ice, ready to wrap and freeze. Free groceries...I love it...

  10. #10
    Join Date
    Sep 2005
    Location
    maysville nc.
    Posts
    92

    Post

    hey iddee, my buddy, my pal, my friend,

  11. #11
    Join Date
    Jun 2005
    Location
    Greensboro, N.C.
    Posts
    5,080

    Post

    Come on up and I'll give you all you want, spacemoose.
    Just give me a few days notice so I can let the hunters know I want them.

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