HotdogWillie When I make ground venison I just add straight beef fat to it and mix by hand to distribute the fat throughout the venison. You can control the lean to fat ratio easily by weighing the venison and adding the fat to give you what you want. I usually go with 85:15 lean to fat. I don’t see any need for mixing in a mixer unless I am making sausage where I want extraction to occur.
dried beef
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do you have any info or tips to making dried beef that needs to be brined and smoked then slowly dried or products that will help
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You can get some information https://meatgistics.waltonsinc.com/topic/1092/dried-venison and hopefully some other people will chime in on this post as well?
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Jonathon I’ve used Umai bags for making dried beef. Idiot proof and comes out as good as old fashioned dried beef our butcher used to make 40 years ago.
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craigrice … morning… meats can carry many bacteria from handling… Especially in your kitchen… It’s a good practice to heat the meat in the brine/marinade you are using to 165F for several minutes… treating it as if you were making jerky…
Then dry per normal, to desired dryness, in a dehydrator… 165F will take care of pathogens even found in poultry that may have contaminated the meat… -
daveomak Dave my plan was to brine,slow smoke to internal temp is at least 165, and then dry in an oven or my smoker till desired doneness A proper brine recipe and length would help
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craigrice Morning… the meat should/must get to 165 before it dries out… Bacteria etc. die easiest when they are wet/moist… then lower the temp for continued slow drying if you wish, and adding smoke with the meat drier… Smoke and wet meat don’t go well together… Sort of makes an “acid rain” type coating… bitter stuff…
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daveomak yes I agree ,I will pat dry and bring to room temp. then apply low heat in smoker to dry before smoking
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